Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
529
Calories
35g
Protein
28g
Fat
41g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peanut | 1 oz (28g) | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 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
- 2 ounces uncooked linguine
- ½ cup shredded carrot
- 8 ounces medium shrimp, cooked and peeled
- 1 cup thinly sliced Boston lettuce leaves
- ¼ cup fresh cilantro leaves
- 2 tablespoons chopped unsalted, dry-roasted peanuts
- ¼ cup fresh lime juice
- 2 tablespoons fish sauce
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon chopped green onions
- 2½ teaspoons sugar
- 2 teaspoons vegetable oil
- 1 teaspoon grated peeled fresh ginger
- 2 garlic cloves, minced
Directions
1
Cook pasta in boiling water 9½ minutes.
2
Add carrot; cook an additional 30 seconds.
3
Drain, and cool.
4
Combine pasta mixture, shrimp, lettuce, cilantro leaves, and peanuts in a large bowl; toss well.
5
Combine lime juice and remaining ingredients in a jar.
6
Cover tightly, and shake vigorously.
7
Pour over pasta mixture, tossing gently to coat.
Recipe sourced from
fandom