Photo: Dana DeVolk
Estimated Nutrition (whole recipe, rough)
254
Calories
25g
Protein
14g
Fat
9g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| 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
- 1 tablespoon vegetable oil
- 3 cloves garlic, peeled and chopped
- 1 pound uncooked medium shrimp, peeled and deveined
- 2/3 cup shredded carrot
- 2 tablespoons cilantro, chopped
- Salt and pepper, to taste
Directions
1
1.In a wok or medium sized skillet, heat oil to medium-high heat.
2
2.Add garlic and stir-fry for 1 minute then add shrimp and stir-fry for another minute.
3
3.Add shredded carrot and stir-fry for 2-3 minutes or until shrimp is pink and cooked through.
4
4.Stir in cilantro, add salt and pepper to taste then serve over cooked noodles.
Recipe sourced from
fandom