Of which 1.1 g sugars and 1.6 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Lean protein (shrimp) · Selenium (shrimp) · Vitamin C (lemon)
Allergens crustaceans (shellfish)
Sautéed shrimp with garlic, lemon and parsley
Perfectly cooked shrimp in eight minutes, from stove to table.
Ingredients
- 150 g (5½ oz) shrimp, peeled and deveined
- 2 cloves garlic, minced (6 g)
- ½ lemon, juice only (15 g / ½ oz)
- 1 tbsp olive oil (10 g)
- chopped parsley and black pepper, to taste
Method
- Heat the olive oil in a skillet over medium-high heat.
- Add the minced garlic and let it turn golden for 30 seconds, without burning.
The full method (4 steps), Rico's tip, the variations and storage are in the ebook “High Protein”. The English edition is coming soon.
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