Recipes · Indonesian · Seafood
Udang Balado (Chili Shrimp)
One serving has 282 kcal and 34 g protein, and at least a fifth of a woman's daily need of vitamin C (89%), copper (81%), phosphorus (56%), zinc (31%), vitamin K (30%) and pyridoxine (28%). Ready in 20 minutes.
- Preparation: 10 min
- Cooking: 10 min
- Makes: 1 serving (275 g)
- Difficulty: Easy
- Diets: Pescatarian, Gluten-free, Dairy-free, High protein, Low carb
- Contains: shellfish
Ingredients
- 160 g Shrimp, raw
- 40 g Chili peppers, red, raw
- 20 g Shallots, raw
- 6 g Garlic, raw
- 30 g Tomatoes, raw
- 5 g Lime juice
- 3 g Sugar
- 1 g Salt
- 10 g Vegetable oil
Method
- Peel and devein the shrimp, leaving the tails on if you like.
- Blend the red chili, shallot, garlic and tomato into a coarse paste.
- Heat the oil in a pan and fry the paste for 4-5 minutes, stirring often, until fragrant and slightly darkened.
- Add the shrimp, sugar and salt, and stir-fry for 3-4 minutes until the shrimp are pink and just cooked through.
- Stir in the lime juice off the heat and serve immediately with steamed rice.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 282 kcal | 13% |
| Carbohydrates | 13.4 g | |
| Water | 213 mL | |
| Fiber | 1.8 g | 6% |
| Protein | 34.1 g | 71% |
| Tryptophan | 0.02 g | |
| Threonine | 0.07 g | |
| Isoleucine | 0.07 g | |
| Leucine | 0.1 g | |
| Lysine | 0.09 g | |
| Methionine | 0.02 g | |
| Cystine | 0.02 g | |
| Phenylalanine | 0.06 g | |
| Tyrosine | 0.04 g | |
| Valine | 0.08 g | |
| Histidine | 0.04 g | |
| Fat | 11.1 g | |
| Monounsaturated | 2.4 g | |
| Polyunsaturated | 6.1 g | |
| Docosahexaenoic Acid (DHA) | 0.05 g | |
| Eicosapentaenoic Acid (EPA) | 0.05 g | |
| Omega-6 | 5.2 g | |
| Saturated | 1.7 g | |
| Trans-Fats | 0.07 g | |
| Cholesterol | 258 mg | |
| Calcium | 130 mg | 13% |
| Copper | 0.73 mg | 81% |
| Iron | 1.7 mg | 9% |
| Magnesium | 74.6 mg | 24% |
| Manganese | 0.32 mg | 18% |
| Phosphorus | 389 mg | 56% |
| Potassium | 719 mg | 15% |
| Selenium | 1.3 µg | 2% |
| Sodium | 587 mg | |
| Zinc | 2.5 mg | 31% |
| Thiamin (vitamin B1) | 0.07 mg | 6% |
| Riboflavin (vitamin B2) | 0.05 mg | 5% |
| Niacin (vitamin B3) | 0.76 mg | 5% |
| Pantothenic acid (vitamin B5) | 0.21 mg | 4% |
| Pyridoxine (vitamin B6) | 0.37 mg | 28% |
| Folate (vitamin B9) | 21.2 µg | 5% |
| Cobalamin (vitamin B12) | 0 µg | 0% |
| Choline | 10.3 mg | 2% |
| Vitamin A | 31.9 µg | 5% |
| Vitamin C | 66.6 mg | 89% |
| Vitamin D (D2 + D3) | 0 IU | 0% |
| Vitamin E | 1.3 mg | 9% |
| Vitamin K | 26.6 µg | 30% |
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
3.4 kg CO2e a serving: higher than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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