2 Serves
38 Mins
Prepare the shrimp by peeling and deveining them, then pat them dry with paper towels.
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TunisianVitamin E
5 mg / 15 mgVitamin K
109 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
98 µg / 400 µgCalcium
133 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
70 mg / 420 mgPhosphorus
314 mg / 1,250 mgPotassium
643 mg / 4,700 mgSodium
960 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
55 µg / 55 µgFiber
4 g / 28 gSugar
5 g / 50 gSaturated Fat
10 g / 20 gCholesterol
156 mg / 300 mgCaffeine
0 mgNet Carbs
30 gAlcohol
0 g
Heat the vegetable oil in a frying pan over medium-high heat.
Add the shrimp to the frying pan and season with salt and pepper, cooking until pink and opaque.
Slice the baguette and assemble the sandwich by spreading mayonnaise, adding the cooked shrimp, and topping with pickled vegetables and cilantro.
19
g127
g8
g
French
American