4 Serves
25 Mins
25 g
25 g
16 g
Bring a large pot of water seasoned with salt to a rolling boil over high heat.
Ingredients, vitamins, and health benefits
Water
Salt
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Vitamin E
2 mg / 15 mgVitamin K
16 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
12 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
512 µg / 400 µgCalcium
776 mg / 1,300 mgIron
16 mg / 18 mgMagnesium
630 mg / 420 mgPhosphorus
696 mg / 1,250 mgPotassium
2862 mg / 4,700 mgSodium
500 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
78 µg / 55 µgFiber
4 g / 28 gSugar
8 g / 50 gSaturated Fat
2 g / 20 gCholesterol
235 mg / 300 mgCaffeine
0 mgNet Carbs
21 gAlcohol
0 g
Add the shrimp to the boiling water and cook for 3 to 4 minutes until they turn opaque and pink.
Remove the shrimp using a slotted spoon, drain, and immediately submerge them in a bowl of cold water to stop the cooking process. Peel and devein the shrimp as needed.
In a separate pot, bring fresh salted water to a boil and add the sugar snap peas. Boil uncovered for 2 to 3 minutes until they are tender yet remain bright green.
Drain the sugar snap peas in a colander and serve immediately alongside the prepared shrimp.
Cold Water
Shrimp
Sugar Snap Peas
Vitamin A
2514 µg / 900 µgVitamin C
453 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
2 mg / 15 mgVitamin K
16 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
12 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
512 µg / 400 µgCalcium
776 mg / 1,300 mgIron
16 mg / 18 mgMagnesium
630 mg / 420 mgPhosphorus
696 mg / 1,250 mgPotassium
2862 mg / 4,700 mgSodium
Fiber
4 g / 28 gSugar
8 g / 50 gSaturated Fat
2 g / 20 gCholesterol
235 mg / 300 mgCaffeine
0 mgNet Carbs
5
g46
g1
g
Zinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
78 µg / 55 µgAlcohol
0 g