4 Serves
74 Mins
Peel and devein the raw shrimp, then pat them dry with paper towels.
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Vitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
0 µg / 400 µgCalcium
82 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
41 mg / 420 mgPhosphorus
250 mg / 1,250 mgPotassium
321 mg / 4,700 mgSodium
709 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
1 g / 20 gCholesterol
183 mg / 300 mgCaffeine
0 mgNet Carbs
1 gAlcohol
0 g
Finely mince the fresh garlic cloves using a chef's knife.
Heat the olive oil in a large heavy-bottomed pot over medium heat.
Add the minced garlic to the pot and sauté until fragrant and golden, being careful not to burn it.
Add the shrimp to the pot and cook until they turn pink and opaque, stirring occasionally.
Stir in the garlic sauce and simmer the mixture on low heat to allow the flavors to meld and the sauce to thicken.
Season the dish with salt and pepper to taste, then serve immediately while hot.
27
g52
g5
g
Nepali
Vietnamese