Photo: Dana DeVolk
Estimated Nutrition (whole recipe, rough)
403
Calories
44g
Protein
15g
Fat
25g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Shrimp | 100g cooked | 99 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Basil | 5 leaves fresh (2.5g) | 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
- Pinch of salt
- 1 pound large shrimp (15 to 20 count), peeled and deveined, tails removed
- 1 tomato, seeded and cut into 1/4-inch dice
- 1 yellow bell pepper, cored, seeded, and cut into small dice
- 1 medium shallot, minced
- 1 tablespoon minced garlic
- 1 tablespoon finely chopped fresh basil leaves
- 1 tablespoon fresh lemon juice
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 1 cup yogurt
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon finely grated ginger
- 2 small garlic cloves, minced
- Salt
- Freshly ground pepper
- 1 medium bunch fresh basil, stems removed
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes