Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
553
Calories
37g
Protein
21g
Fat
59g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Garlic | 1 clove (3g) | 4 |
| 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
- =
- 3 tablespoons fresh lemon or lime juice
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh dill
- 1/2 garlic clove, minced
- 1/4 teaspoon salt
- 1/8 teaspoon ground red pepper
- 1 1/2 pounds medium-size raw shrimp, cooked, peeled, deveined, and cut in half lengthwise
- 3 cups cooked rice, cooled
- Lettuce leaves for garnish
- Hard-cooked eggs, cut into wedges for garnish
- Fresh dill for garnish
- =
Directions
1
Combine lemon juice, oil, dill, garlic, salt and pepper in small bowl. Pour over shrimp. Cover and chill 2 to 3 hours.
2
Combine shrimp mixture and rice. Serve on lettuce leaves; garnish with egg wedges and dill.
Recipe sourced from
fandom