Photo: Dana DeVolk
Estimated Nutrition (whole recipe, rough)
254
Calories
26g
Protein
15g
Fat
7g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cloves garlic, crushed
- 3 Tb. Extra-virgin olive oil
- 1 Ts. paprika
- a Ts. cumin
- a Ts. ground ginger
- Serious pinch of cayenne or ground chili pepper
- ˝ lb. Large fresh or frozen shrimp (if frozen, thaw before using)
- Salt
- 2-3 Tb chopped cilantro or parsley
Directions
1
Sauté the garlic in the oil until fragrant.
2
Add the spices & stir gently.
3
Add in the shrimp, then season with salt, then add the cilantro or parsley.
4
Fry quickly, stirring constantly, for about 5 minutes or until the shrimp turn pink.
5
Category:Egyptian Recipes
6
Category:Egyptian Snacks
Recipe sourced from
fandom