Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 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 |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Red Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Peppermint | not in our table | 0 |
| Nectarine | 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
- =
- 1/3 cup oil
- 1/3 cup lime juice
- 2 tablespoons fresh mint, chopped
- 2 tablespoons fresh cilantro, chopped
- 1-2 jalapeno, chopped
- 1/2 teaspoon sugar
- 12 ounces cooked and cooled pasta
- 1/2 cup chopped red onions
- 1 cucumber, sliced
- 3/4 lb shelled cooked shrimp
- 3 nectarines, sliced
- lettuce leaves
- =
Directions
Combine oil, lime juice, mint, cilantro, jalapeno, and sugar and shake well to blend.
Combine 1/2 of the oil mixture with the pasta and onion, and toss well.
Line a serving platter with lettuce leaves, and place the pasta on the platter.
Top with shrimp, nectarine, and cucumber and drizzle the remaining dressing over the salad.
Top with crushed red pepper flakes, if desired.