Tomatoes Stuffed with Shrimp Salad
(1 vote)
(1 vote)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
210
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 210 cal. | (10 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 8.7 mg | (73 %) | ||
| Vitamin K | 24.7 μg | (41 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 7.7 mg | (64 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 122 μg | (41 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 10.5 μg | (23 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 156 mg | (164 %) | ||
| Potassium | 830 mg | (21 %) | ||
| Calcium | 121 mg | (12 %) | ||
| Magnesium | 99 mg | (33 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 94 μg | (47 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 178 mg | |||
| Cholesterol | 135 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 yellow Tomatoes
- 1 Red Bell pepper
- 1 green Bell pepper
- 8 cooked shrimp
- salt
- freshly ground peppers
- olive oil
- lemons (Juiced)
- 2 shallots
Preparation steps
1.
Rinse tomatoes and cut off lids, scrape pulp carefully. Rinse bell peppers, halve and remove seeds and ribs, dice into very small cubes. Peel and finely chop shallots.
2.
Mix diced peppers and shallots with 2 tablespoons of oil and season with lemon juice, salt and pepper. Fill each tomato with a shrimp and vegetables. Drizzle with a little oil and serve cold.
