Photo: Dana DeVolk
Estimated Nutrition (whole recipe, rough)
458
Calories
35g
Protein
24g
Fat
32g
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 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Shrimp | 100g cooked | 99 |
| Watermelon | 1 cup diced (152g) | 46 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lime | juice of 1 lime (44ml) | 11 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| 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
- 2 whole-wheat pitas (8 inches each), both cut into 8 triangles
- 2 tablespoons extra-virgin olive oil
- 12 ounces medium shrimp, shelled and deveined
- 1/2 cup sliced shallots
- 4 cups cubed (1 inch) seedless watermelon
- 1/4 teaspoon salt (preferably kosher)
- 1/4 teaspoon freshly ground black pepper
- 1 large cucumber, peeled and chopped
- 2 ounces crumbled feta
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh mint
- 2 limes, cut into wedges
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