A source of protein, omega-3 fatty acids, and antioxidants, this dish supports heart health and improves metabolism. The vibrant flavor of lime and garlic gives the shrimp an appetizing aroma, making them perfect for a light dinner.
| Ingredient | Qty, g | ||
|---|---|---|---|
| Shrimp | |||
| Preparation of marinade | |||
| Olive oil | |||
| Lime | |||
| Garlic | |||
| Rosemary | |||
| Cooking salt | to taste | ||
| Black pepper | to taste | ||
| Chile | to taste | ||
| Product release: | 354 | ||
| Restore to default | |||
| Add a dish to the menu | |||
| 15 | ||
| 5 | ||
| 5 | ||
| 2 | ||
| 2 | ||
| 2 | ||
2 29 | ||
|---|---|---|
| 100 grams | |
|---|---|
| Proteins | 12.7 |
| Digestible proteins | 12.2 |
| Fats | 15.4 |
| Net carbohydrates | 2.8 |
| Calories | 196 kcal |
| Indexes | |
| Glycemic index | 2.3 |
| Glycemic load | 0.2 |
| Insulin index, II | 22.2 |
| Disease inflammatory index, DII | -0.21 |
| Antioxidant, ORAC | 2 448 |
| Weight loss | Detention | Set |
|---|---|---|
| 20% | 14% | 12% |
| 972 | 1350 | 1620 |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid | |
| Recommendations (3) | |
| |
- Histidine203%
- Tryptophan0%
- Phenylalanine12%
- Methionine54%
- Threonine45%
- Lysine90%
- Valin78%
- Isoleucine14%
- Leucine51%
- ClassQty, g
- Omega-30.98
- Omega-60
- Omega-914.12
- Cholesterol1.03
| Nutrient | % of RDA |
|---|---|
| Cholesterol | 5155155152 061?1 031 |
| DHA (Omega-3) | 136136226271?34 |
| EPA (Omega-3) | 414168102?7 |
| Oleic acid (Omega-9) | 34423861?47 |
| Palmitic acid (Saturated) | 99914?18 |
| Alpha-linolenic acid (Omega-3) | 6971153 |
| Nutrient | % of RDA |
|---|---|
| Histidine | 145203203424?102 |
| Lysine | 6590901884523 |
| Valin | 567878164?25 |
| Methionine | 4154541134127 |
| Leucine | 3651511083413 |
| Alanine | 346868170?? |
| Threonine | 32454594?? |
| Serin | 20201434?7 |
| Cysteine | 172021542014 |
| Arginine | 14141434113 |
| Tyrosine | 12161241207 |
| Isoleucine | 1014142873 |
| Phenylalanine | 9121225155 |
Thaw the shrimp (15–16 pcs) in the refrigerator for 10–12 hours.
Make a cut along the back through the shell. Remove the intestine. Leave the shell on.
Mix olive oil (50 ml), lime juice (1 pc), garlic (3–4 cloves), rosemary (a few sprigs), salt (to taste), black pepper (to taste), and ground chili (optional). Blend the marinade until smooth.
Add the shrimp to the marinade. Mix thoroughly. Cover and refrigerate for 1.5–2 hours.
Preheat the grill or grill pan to high heat. Place the shrimp on it. Cook for 1.5–2 minutes on one side until the shell turns red. Flip them over. Cook for another 1–2 minutes.
Remove from heat immediately, do not overcook. Serve hot with a lime wedge (1/2 pc).
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