Vegetable Stir-Fry with Shrimp

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Vegetable Stir-Fry with Shrimp
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Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 33 min.
Ready in
Calories:
194
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie194 cal.(9 %)
Protein8 g(8 %)
Fat12 g(10 %)
Carbohydrates13 g(9 %)
Sugar added0 g(0 %)
Roughage5.8 g(19 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.8 μg(4 %)
Vitamin E4.2 mg(35 %)
Vitamin K29.1 μg(49 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin4.8 mg(40 %)
Vitamin B₆0.5 mg(36 %)
Folate97 μg(32 %)
Pantothenic acid1.5 mg(25 %)
Biotin12.7 μg(28 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C145 mg(153 %)
Potassium655 mg(16 %)
Calcium79 mg(8 %)
Magnesium52 mg(17 %)
Iron2.4 mg(16 %)
Iodine16 μg(8 %)
Zinc1.2 mg(15 %)
Saturated fatty acids2.3 g
Uric acid96 mg
Cholesterol7 mg
Complete sugar8 g

Ingredients

for
4
Ingredients
20 grams King prawn (peeled, deveined, tail-on)
2 sprigs Thai basil
1 Tbsp red Curry paste
soy sauce
1 Lime (juiced)
4 Tbsps Peanut oil
2 red Bell pepper
1 small Zucchini
150 grams baby Corn
150 grams small button Mushroom
1 handful fresh soybean sprout
4 scallions
salt
How healthy are the main ingredients?
Cornsoy sauceLimeZucchinisalt

Preparation steps

1.

Rinse and dry the shrimp. Rinse and dry the basil. Remove the leaves and finely chop. Mix the basil with the curry paste, 2 tablespoons of soy sauce, 1 tablespoon of lime juice, and 1 tablespoon of oil. Add the shrimp to the marinade, mix well, and set aside.

2.

Rinse, trim, and julienne the peppers. Rinse the summer squash, remove the ends, and halve lengthwise. Thinly slice the halves on a bias. Rinse and drain the corn. Clean and slice the mushrooms. Rinse and drain the sprouts. Rinse, trim, and thinly slice the scallions on a bias.

3.

Heat 2-3 tablespoons of oil in a wok. Add the peppers, corn, and summer squash. Cook for 2-3 minutes, stirring often. Add the mushrooms and scallions and stir fry another 1-2 minutes. Remove the shrimp from the marinade. Remove the vegetables from the wok. Heat the remaining oil in the wok, and stir fry the shrimp for 1-2 minutes. Mix in the vegetables, and toss to combine. Season to taste with salt, lime juice, and soy sauce, and serve.