Photo: Dana DeVolk
Estimated Nutrition (whole recipe, rough)
252
Calories
25g
Protein
15g
Fat
8g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Lime | juice of 1 lime (44ml) | 11 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Cocktail | not in our table | 0 |
| Sauce | not in our table | 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
- ½ pound shrimp, peeled
- ¼ teaspoon salt, or to taste
- ⅛ teaspoon freshly ground pepper, or to taste
- ⅛ teaspoon ground cumin
- ½ tablespoon vegetable oil
- ½ cup prepared cocktail sauce
- ½ tablespoon cilantro
- 1 teaspoon lime juice
- ½ jalapeno, seeded and minced
Directions
1
Season the shrimp with the salt, pepper and cumin.
2
Heat the oil in a saute pan over medium-high heat.
3
Saute the shrimp for 2 minutes on each side, or until cooked.
4
Chill the shrimp for 20 minutes.
5
While the shrimp are cooling, combine the cocktail sauce, cilantro, lime juice and jalapeno in a small serving bowl.
6
Arrange the shrimp around the cocktail sauce and serve.
Recipe sourced from
fandom