Photo: Dana DeVolk
Estimated Nutrition (whole recipe, rough)
1041
Calories
46g
Protein
72g
Fat
67g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Peanut | 1 oz (28g) | 161 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Tofu | 100g firm | 76 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
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 teaspoon butter
- 1 teaspoon peanut oil
- 2 cloves garlic, minced
- 2/3 pound medium shrimp, shelled and deveined
- 1 pound tofu, cut into 1 inch cubes
- 1 cup pineapple chunk (fresh is best, used canned in a pinch)
- 1/4 cup lemon juice, mixed
- 1 tablespoon gluten free soy sauce
- 1/2 teaspoon sugar
- 1/4 cup minced fresh parsley
- 4 lemon slices (to garnish)
- Garnishes:
- 4 green onions, chopped
- Flaked coconut
- Chopped peanuts
- =
Directions
1
In a large, nonstick skillet, heat butter and oil over medium heat.
2
Add garlic, shrimp and tofu; saute until shrimp just begin to turn pink, about 4 minutes.
3
Push food in skillet to edge of pan and warm pineapple briefly in center.
4
Add lemon juice, sugar, soy sauce and parsley.
5
Swirl pan to distribute juices and gently mix pineapple with shrimp.
6
Transfer mixture to warmed serving platter or individual dishes and garnish with lemon slices.
Recipe sourced from
fandom