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Thai Shrimp
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Authored By: Polly Pitchford, Full Spectrum Health™
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Serve over mixed salad greens.
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Diet Type: Low Carbohydrate
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Ingredients:
1 stalk Lemongrass, cut into smaller pieces2 cloves garlic, peeled and mashed1/2 cup fresh cilantro1/2 teaspoon Thai red Curry paste3 tablespoons lime juice2 tablespoons Thai fish sauce2 tablespoons canola oil20 cooked shrimp, cut in half1/2 cup jicima, peeled and cut into 1/2" dice1/2 small red onion, chopped
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Serves: 2
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Cooking Time: 30 minutes - one hour |
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| Instructions: |
| In a food processor or blender, process the Lemongrass until finely chopped.
Add the garlic cloves and chop finely.
Add the cilantro, Curry paste, lime juice, fish sauce and oil and process until well blended.
In a serving bowl, toss together the cooked shrimp, red onion and jicima. Add the dressing and toss until evenly coated.
Chill slightly before serving. |
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Nutrition Facts
Serving Size: 1
Servings per Recipe: 2
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| Amount Per Serving |
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Calories 218
Calories from Fat 133
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% Daily Value*
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| | Total Fat 15g | 23% | | | Saturated Fat 1g | 6% | | | Mono Fat 8g | | | | Poly Fat 4g | | | | Cholesterol 107mg | 36% | | | Sodium 1249mg | 52% | | | Total Carbs 9g | 3% | | | Dietary Fiber 2g | 9% | | | Sugars 0g | | | | Protein 13g | | | | Iron | 17% | | | Calcium | 5% | | | Vitamin C | 23% | | | Vitamin E | 18% | | | Vitamin A | 8% | | | Vitamin B-12 | 15% | | | Vitamin B-6 | 10% | | | Pantothenic acid | 4% | | | Niacin | 10% | | | Riboflavin | 6% | | | Thiamin | 7% | | | Folate | 7% | | | Selenium | 44% | | | Manganese | 15% | | | Copper | 10% | | | Zinc | 7% | | | Potassium | 9% | | | Phosphorus | 10% | | | Magnesium | 14% |
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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