Photo: Dana DeVolk
Estimated Nutrition (whole recipe, rough)
515
Calories
29g
Protein
28g
Fat
44g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Shrimp | 100g cooked | 99 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Carrot | 1 medium (61g) | 25 |
| Napa Cabbage | 1 cup shredded (89g) | 22 |
| Jalapeno | 1 pepper (14g) | 4 |
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 ˝ lbs of veined "16-20" (medium) shrimp
- 1 cup cubed pineapple
- 3-4 cups julienne carrots, jalapenos, Napa cabbage etc.
- 2 cups rich coconut milk
Directions
1
Turn up the heat to med./low and add the vegetables and pineapple to the pan.
2
A minute later add the shrimp and the coconut milk.
3
Adjust to desired thickness with corn starch and either ladle over rice or serve in separate bowls.
4
Category:Honduran Recipes
5
Category:Honduran Snacks
Recipe sourced from
fandom