Low-Carb and Protein-Rich

Zucchini Pancakes with Shrimp

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Zucchini Pancakes with Shrimp
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Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
391
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie391 cal.(19 %)
Protein36 g(37 %)
Fat21 g(18 %)
Carbohydrates14 g(9 %)
Sugar added0 g(0 %)
Roughage2.3 g(8 %)
Vitamin A0.3 mg(38 %)
Vitamin D2 μg(10 %)
Vitamin E7.5 mg(63 %)
Vitamin K20.7 μg(35 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.3 mg(27 %)
Niacin11 mg(92 %)
Vitamin B₆0.4 mg(29 %)
Folate60 μg(20 %)
Pantothenic acid1.1 mg(18 %)
Biotin14.9 μg(33 %)
Vitamin B₁₂3.1 μg(103 %)
Vitamin C27 mg(28 %)
Potassium624 mg(16 %)
Calcium324 mg(32 %)
Magnesium122 mg(41 %)
Iron3.1 mg(21 %)
Iodine130 μg(65 %)
Zinc4.6 mg(58 %)
Saturated fatty acids8.8 g
Uric acid228 mg
Cholesterol358 mg
Complete sugar5 g

Ingredients

for
4
Ingredients
2 Zucchini
salt
1 ½ ozs Parmesan
4 Tbsps breadcrumbs
3 eggs
peppers
1 generous pinch Chili powder
freshly grated Nutmeg
2 Tbsps butter
2 green scallions
18 ozs King prawn
2 garlic cloves
lemons
2 Tbsps olive oil
white peppers
How healthy are the main ingredients?
Parmesanolive oilZucchinisalteggNutmeg

Preparation steps

1.

Rinse the zucchini, trim and finely grate. Sprinkle salt and let stand in a colander for 10 minutes, then squeeze dry. Grate the Parmesan.  Combine the zucchini, bread crumbs, Parmesan cheese, eggs, salt, pepper, chile powder and nutmeg.

2.

Heat the butter in a pan over medium heat. Spoon 1 to 2 tablespoons of zucchini mixture into the pan, flatten and cook until golden brown on both sides. Keep warm in preheated oven at 50°C / 125°F.

3.

Rinse the scallions, trim, cut into thin rings. Rinse the shrimp and pat dry. Peel the garlic and slice into quarters. Rinse the lemon in hot water, wipe dry and finely grate zest. Squeeze juice from the lemon. 

4.

Heat oil in a pan and saute the garlic until golden brown. Add the lemon zest and prawns. Cook, turning often, over high heat for about 3-4 minutes, until the shrimp are pink. Drizzle with lemon juice and sprinkle with scallions. Season with salt and white pepper. Arrange the shrimp on the zucchini cakes and serve.

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