Of which 6.3 g sugars and 1.8 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 (tomato)
Allergens crustaceans (shellfish)
Sautéed shrimp with zucchini and cherry tomatoes
Ready in 15 minutes, light and full of summer flavor.
Ingredients
- 300 g (10½ oz) shrimp, cleaned
- 2 zucchini (400 g / 14 oz)
- 200 g (7 oz) cherry tomatoes
- 3 cloves garlic (9 g)
- fresh basil, to taste (5 g)
- 2 tbsp extra-virgin olive oil (20 g / ¾ oz)
- lemon juice, to taste
- salt and pepper, to taste
Method
- Cut the zucchini into thin half-moons and halve the cherry tomatoes.
- Heat the olive oil in a large skillet and sauté the chopped garlic for 1 minute.
The full method (6 steps), Rico's tip, the variations and storage are in the ebook “Fish & Seafood”. The English edition is coming soon.
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