Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Chive | 1 tbsp (3g) | 1 |
| Cilantro | 1 tbsp chopped fresh (1g) | 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
- 2 pounds fresh or frozen shrimp with tails intact (peel and devein if necessary)
- 1/4 cup chile pepper, minced
- 1 teaspoon grated lime peel
- 1/4 cup lime juice
- 2 tablespoons oil
- 2 tablespoons chives, minced
- 2 tablespoons cilantro, minced
- 1/2 teaspoon sugar
- 2 cloves garlic, crushed
- Salt and pepper, to taste
- Crushed ice (optional)
- Lemon or lime wedges (optional)
Directions
1. Thaw shrimp if frozen. Bring 4 cups of water to boiling in a large saucepan. Cook shrimp for 2-3 minutes or until opaque. Drain in a colander and rinse with cold water. Set aside.
2.In a large plastic bag or storage container with a lid, add the chile pepper, lime peel, lime juice, oil, chives, cilantro, sugar, garlic, salt and pepper. Mix well then add shrimp. Toss until well-coated. Seal and marinate in refrigerator for 2-3 hours.
3.Remove shrimp and discard remaining marinade. Add crushed ice in a medium size bowl or platter and arrange shrimp on top and add a few wedges of lemon or lime wedges for garnish.