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Chili shrimp pan

Chili shrimp pan

Preparation time:
20 min
Difficulty level:

Nutritional values:

13 g
23 g
18 g


Cherry tomatoes, cocktail tomatoes (fresh)Cherry tomatoes, cocktail tomatoes (fresh)3 ¾ (75 g)
Olive oilOlive oil 1 Teaspoon
Garlic (fresh)Garlic (fresh)⅞ (2,5 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Parsley (fresh)Parsley (fresh) 10 g
Chili powderChili powder 4 g
Giant shrimps (fresh or frozen, organic quality)Giant shrimps (fresh or frozen, organic quality) 100 g
Spring onions, scallions (fresh)Spring onions, scallions (fresh)1 (46 g)
Zucchini (fresh)Zucchini (fresh)1 (210 g)


Step 1:
Place shrimp in a colander and rinse with cold water. Put on a plate and let thaw.
Step 2:
Wash and clean the zucchini, cut in half lengthwise and cut into coarse pieces. Clean the spring onion, wash and cut into fine rings. Wash the tomatoes, peel the garlic and cut in half lengthwise. Clean chili peppers, cut lengthwise, wash, remove seeds and cut into fine strips.
Step 3:
Parsley wash, dab dry and finely chop. Rinse shrimp in cold water and drain on kitchen paper. Heat some oil in a frying pan and fry the shrimps vigorously for 2-3 minutes, turning them, remove them and put them on a plate.
Step 4:
Add 1 tablespoon of oil to the frying fat and sauté the spring onion and zucchini, turning occasionally. Add cherry tomatoes, garlic as well as chili peppers and add the shrimp again.
Step 5:
Season with salt and pepper. Sprinkle with parsley.

Macronutrient distribution:

The recipe Chili shrimp pan is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
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