Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.1% of RDA
• Calories: 10.0% of RDA
• Carbs: 0.7% of RDA
• Fat (total lipid): 13.2% of RDA
• Fiber: 0.8% of RDA
• Fructose: 0.5% of RDA
• Protein: 33.5% of RDA
• Sodium: 10.1% of RDA
• Sugar: 1.1% of RDA
• Vitamin A (IU): 7.4% of RDA
• Vitamin B6: 1.6% of RDA
• Vitamin C: 6.1% of RDA
• Iron: 0.0% of RDA
• Magnesium: 13.5% of RDA
• Manganese: 1.7% of RDA
• Niacin: 15.0% of RDA
• Potassium: 9.1% of RDA
• Zinc: 10.4% of RDA
If all nutritional components are less than 50% of RDA
(and all vitamins and minerals are less than 400% of RDA)
the recipe gets a “Bon Appétit” rating.
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Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with olive oil. Thread shrimp and lemon halves onto skewers. Place skewers onto the prepared baking sheet. Place into oven and roast just until pink, firm and cooked through, about 5-7 minutes.
PREPARING BUTTER MIXTURE
Melt butter in a medium skillet over medium high heat. Stir in lemon juice, garlic, oregano, thyme and basil until fragrant, about 2 minutes; season with salt and pepper, to taste.
Serve shrimp skewers immediately, brushed with butter mixture and garnished with parsley, if desired.
THIS RECIPE CAN BE CUSTOMIZED
Make it Shellfish Free!
A shellfish-free variant of this recipe can be made.
Just substitute surimi for shrimp.
This recipe has the following nutrient totals:
Protein 28.3 g
Carbohydrates 1.46 g
Iron 0.01 mg
Fiber 0.16 g
Calcium 0.62 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.