Photo: Dana DeVolk
Estimated Nutrition (whole recipe, rough)
327
Calories
26g
Protein
14g
Fat
28g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lime | juice of 1 lime (44ml) | 11 |
| Celery | 1 stalk (40g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | 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
- 1/2 ripe honeydew, seeded
- 1 small fennel bulb, coarsely chopped
- 1 celery heart stalk, coarsely chopped
- 1/2 English cucumber, peeled and coarsely chopped
- 2 jalapeños, stemmed, seeded, and chopped
- 1 fresh green Thai chile, stemmed, seeded, and minced
- 3 tablespoons fresh lime juice, plus more to taste and wedges for serving
- 1 tablespoon kosher salt, plus more to taste
- 1 teaspoon sugar, plus more to taste
- Crushed red chile flakes
- 1/4 cup packed fresh mint leaves, very thinly sliced, plus more for garnish
- 1 pound large (16- to 20-count) shrimp, shelled and deveined
- Extra-virgin olive 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