A source of protein and omega-3 fatty acids, this dish supports heart health and helps reduce inflammation. Lemon and garlic add freshness and zest, while olive oil enriches it with healthy fats. Perfect for a light dinner or snack.
| Ingredient | Qty, g | ||
|---|---|---|---|
| Shrimp | |||
| Lemon | |||
| Cooking salt | |||
| Preparation of sauce | |||
| Olive oil | |||
| Apple cider vinegar | |||
| Garlic | |||
| Quail eggs | |||
| Mustard (without sugar) | |||
| Basil | |||
| Paprika | |||
| Cooking salt | to taste | ||
| Product release: | 481 | ||
| Restore to default | |||
| Add a dish to the menu | |||
| 10 | ||
| 30 | ||
| 5 | ||
| 5 | ||
| 5 | ||
| 5 | ||
| 5 | ||
| 5 | ||
1 10 | ||
|---|---|---|
| 100 grams | |
|---|---|
| Proteins | 9.6 |
| Digestible proteins | 9.2 |
| Fats | 22 |
| Net carbohydrates | 1.6 |
| Calories | 238 kcal |
| Indexes | |
| Glycemic index | 2.7 |
| Glycemic load | 0.3 |
| Insulin index, II | 17.1 |
| Disease inflammatory index, DII | -0.26 |
| Antioxidant, ORAC | 496 |
| Weight loss | Detention | Set |
|---|---|---|
| 24% | 18% | 15% |
| 972 | 1350 | 1620 |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid | |
| Recommendations (2) | |
| |
- Histidine150%
- Tryptophan0,1%
- Phenylalanine9,2%
- Methionine40%
- Threonine33%
- Lysine66%
- Valin58%
- Isoleucine10%
- Leucine37%
- ClassQty, g
- Omega-30.73
- Omega-60
- Omega-921.06
- Cholesterol0.77
- Saturated fats0.04
| Nutrient | % of RDA |
|---|---|
| Cholesterol | 3853853851 538?769 |
| DHA (Omega-3) | 100100166199?25 |
| Oleic acid (Omega-9) | 51635790?70 |
| EPA (Omega-3) | 30305075?5 |
| Palmitic acid (Saturated) | 14141421?28 |
| Alpha-linolenic acid (Omega-3) | 576943 |
| Nutrient | % of RDA |
|---|---|
| Histidine | 107150150313?75 |
| Lysine | 4766661393317 |
| Valin | 415858121?19 |
| Methionine | 304040833020 |
| Leucine | 27373780259 |
| Alanine | 255050125?? |
| Threonine | 24333369?? |
| Serin | 15151025?5 |
| Cysteine | 131515391510 |
| Arginine | 1010102583 |
| Tyrosine | 912931155 |
| Phenylalanine | 79919114 |
| Isoleucine | 710102153 |
Thaw the shrimp (10–16 pcs) in the refrigerator. Save the liquid after thawing. Remove the heads. Make a cut along the back. Remove the intestine. Leave the shell on.
Mix water (1 liter), salt (2 heaping tablespoons), and the shrimp liquid. Stir until the salt dissolves. Immerse the shrimp in the brine. Leave for 30 minutes.
Remove the shrimp. Rinse quickly with water. Pour the brine into a pot. Bring to a boil.
Place the shrimp in a steamer. Steam for 4–5 minutes.
Serve with a wedge of lemon (1/2 piece). For the sauce, mix a quail egg (1 piece), mustard (1 teaspoon), and paprika (1/2 teaspoon). Whisk. Slowly drizzle in olive oil (100 ml), continuing to whisk until thickened.
Mash basil (a few sprigs) and garlic (2 cloves) with salt (to taste) into a paste. Add to the sauce. Pour in lemon juice or vinegar (1 tablespoon). Mix well.
Serve the shrimp with the sauce.
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