Photo: Dana DeVolk
Xuxu and Shrimp with Chile and Lemon
9 ingredients
Makes 4 to 6 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
279
Calories
26g
Protein
14g
Fat
15g
Carbs
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Seed | not in our table | 0 |
| Chayote | 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
- 6 garlic cloves
- 3/4 cup chopped white onion
- 2 to 3 tablespoons chopped fresh jalapeño, including seeds
- 1/3 cup fresh lemon juice
- 3 medium (chayote; about 1 3/4 pound total)
- 1 1/2 pounds large shrimp, peeled and deveined
- 1/4 cup olive oil, divided
- 1 (14-ounces) jar or can hearts of palm, rinsed well, patted dry, and cut into 1/2-inch pieces
- 1/3 cup chopped cilantro
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