Recipes · Chinese · Seafood
White Boiled Shrimp
One serving has 252 kcal and 37 g protein, and at least a fifth of a woman's daily need of copper (82%), phosphorus (57%), vitamin K (34%), zinc (32%) and magnesium (24%). Ready in 15 minutes.
- Preparation: 10 min
- Cooking: 5 min
- Makes: 1 serving (223 g)
- Difficulty: Easy
- Diets: Pescatarian, Dairy-free, High protein, Low carb
- Contains: alcohol, gluten, sesame, shellfish, soy, sulphite
Ingredients
- 180 g Shrimp, raw
- 10 g Scallions, raw
- 8 g Ginger, fresh
- 10 g Wine, fortified, dry
- 0.6 g Salt
- 3 g Sesame oil
- 6 g Soy sauce
- 5 g Vegetable oil
Method
- Bring a pot of water to a boil with half the ginger, sliced, and half the scallion, cut into lengths; stir in the wine and salt.
- Add the shrimp and cook for 2-3 minutes, just until they turn pink and curl, then drain immediately so they don't overcook.
- Finely mince the remaining ginger and scallion for the dipping sauce.
- Heat the vegetable oil until hot, then pour it over the minced ginger and scallion to sizzle and release their aroma.
- Stir the soy sauce and sesame oil into the ginger-scallion oil to make a dipping sauce.
- Arrange the warm shrimp on a plate and serve with the dipping sauce alongside, for peeling and dipping at the table.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 252 kcal | 12% |
| Carbohydrates | 3.6 g | |
| Water | 168 mL | |
| Fiber | 0.47 g | 2% |
| Protein | 37 g | 77% |
| Tryptophan | 0.01 g | |
| Threonine | 0.03 g | |
| Isoleucine | 0.03 g | |
| Leucine | 0.05 g | |
| Lysine | 0.04 g | |
| Methionine | 0.01 g | |
| Cystine | 0.01 g | |
| Phenylalanine | 0.03 g | |
| Tyrosine | 0.02 g | |
| Valine | 0.03 g | |
| Histidine | 0.02 g | |
| Fat | 9 g | |
| Monounsaturated | 2.5 g | |
| Polyunsaturated | 4.4 g | |
| Docosahexaenoic Acid (DHA) | 0.06 g | |
| Eicosapentaenoic Acid (EPA) | 0.05 g | |
| Omega-6 | 3.8 g | |
| Saturated | 1.4 g | |
| Trans-Fats | 0.04 g | |
| Cholesterol | 290 mg | |
| Calcium | 127 mg | 13% |
| Copper | 0.74 mg | 82% |
| Iron | 1.3 mg | 7% |
| Magnesium | 73.8 mg | 24% |
| Manganese | 0.17 mg | 9% |
| Phosphorus | 402 mg | 57% |
| Potassium | 571 mg | 12% |
| Selenium | 0.2 µg | 0% |
| Sodium | 780 mg | |
| Zinc | 2.5 mg | 32% |
| Thiamin (vitamin B1) | 0.01 mg | 1% |
| Riboflavin (vitamin B2) | 0.02 mg | 2% |
| Niacin (vitamin B3) | 0.27 mg | 2% |
| Pantothenic acid (vitamin B5) | 0.04 mg | 1% |
| Pyridoxine (vitamin B6) | 0.03 mg | 2% |
| Folate (vitamin B9) | 8.1 µg | 2% |
| Cobalamin (vitamin B12) | 0 µg | 0% |
| Choline | 4 mg | 1% |
| Vitamin A | 5 µg | 1% |
| Vitamin C | 2.3 mg | 3% |
| Vitamin D (D2 + D3) | 0 IU | 0% |
| Vitamin E | 0.53 mg | 4% |
| Vitamin K | 30.3 µg | 34% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
3.7 kg CO2e a serving: higher than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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