Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
354
Calories
29g
Protein
15g
Fat
31g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Jicama | 1 cup (120g) | 46 |
| Red Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Watercress | 1 cup (34g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Purslane | not in our table | 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
- 1 pound large shell-on or peeled shrimp
- 4 lobster tails (about 2 pounds total), halved lengthwise
- 4 tablespoons olive oil, divided
- Kosher salt
- 1/4 cup thinly sliced red onion
- 5 tablespoons (or more) fresh lime juice, divided
- 2 cups 3x1/4x1/4" pieces peeled jicama (from one 1-pound jicama)
- 2 cups hardy greens, such as purslane or watercress sprigs, with tender stems
- 2 cups thinly sliced tomatillos or small green tomatoes (about 8 medium)
- 1 cup fresh cilantro leaves with tender stems plus more for garnish
- 2 tablespoons
- or store-bought chili oil
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