Photo: Dana DeVolk
Estimated Nutrition (whole recipe, rough)
496
Calories
30g
Protein
15g
Fat
60g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 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 tablespoon olive oil
- 3/4 pound medium shrimp, peeled and deveined
- 1/4 teaspoon red pepper flakes
- 1 medium red onion, vertically sliced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano leaves
- 1 14-1/2 ounce can diced tomates, drained
- 3 cups cooked rice
- 1 2-1/4 ounce can ripe olives, drained
- salt and ground black pepper to taste
- chopped fresh parsley
- =
Directions
1
Heat oil in large skillet over medium-high heat. Add shrimp and red pepper flakes. Cook 2 to 3 minutes or until shrimp are opaque. Remove from skillet; keep warm. Add onion, garlic and oregano. Cook, stirring occasionally, 3 to 5 minutes or until onion is tender. Add reserved shrimp, tomatoes, rice and olives. Salt and pepper to taste. Garnish with parsley. Serve immediately.
Recipe sourced from
fandom