4 Serves
77 Mins
Finely chop the shrimp, onion, garlic, parsley, and cilantro using a chef's knife on a cutting board.
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Vitamin E
3 mg / 15 mgVitamin K
70 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
58 µg / 400 µgCalcium
100 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
55 mg / 420 mgPhosphorus
272 mg / 1,250 mgPotassium
378 mg / 4,700 mgSodium
987 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
49 µg / 55 µgFiber
2 g / 28 gSugar
3 g / 50 gSaturated Fat
3 g / 20 gCholesterol
156 mg / 300 mgCaffeine
0 mgNet Carbs
20 gAlcohol
0 g
Heat olive oil in a frying pan over medium heat and sauté the onion and garlic until softened.
Add the shrimp to the frying pan and cook until pink, then stir in the fresh herbs, salt, and black pepper.
Lay out the phyllo dough, brush with oil, place a spoonful of the shrimp mixture in the center, and fold into tight triangles.
Place the triangles on a baking sheet and bake in the oven until golden brown and crispy.
Remove from the oven and serve the briouates hot.
20
g31
g22
g
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Turkish