Photo: Dana DeVolk
Estimated Nutrition (whole recipe, rough)
333
Calories
25g
Protein
14g
Fat
24g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Honey | 1 tbsp (21g) | 64 |
| Plum Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Papaya | 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
- 2 tablespoons mustard powder, preferably Coleman's
- 1/4 cup Dijon mustard
- 2 tablespoons rice vinegar or plum wine vinegar
- 1/2 cup honey, plus more as needed
- 1 1/2 pounds papaya, peeled, seeded, and cut into 1/2-inch chunks
- Salt
- 2 tablespoons fresh lime juice, or to taste
- 24 large shrimp, peeled and deveined
- 2 tablespoons extra virgin olive oil, plus more as needed
- Cayenne pepper
- 2 tablespoons chopped fresh cilantro leaves
- Lime wedges for serving
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes