Photo: Dana DeVolk
Sautéed Shrimp, Snap Peas & Pistachios with Basil Recipe
10 ingredients
15 min + 7 min
Serves 4
openrecipes
Estimated Nutrition (whole recipe, rough)
442
Calories
32g
Protein
28g
Fat
22g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Bell Pepper | 1 medium (119g) | 31 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- 1 1/4 lb. medium shrimp, shells & tails removed
- 1/2 tsp salt, divided
- 1/4 tsp ground pepper
- 4 tsp olive oil, divided
- 1 large shallot, minced
- 1/4 tsp red pepper flakes
- 4 cups snap peas, trimmed
- 1/3 cup shelled pistachios, chopped
- 1 1/2 tsp lemon zest
- 6 leaves fresh basil, thinly sliced
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By cookincanuck ·
Recipe sourced from
openrecipes