Thai Shrimp and Fresh Vegetable Rice
Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 147.975 |
| Energy (kCal) | 2674.1856 |
| Carbohydrates (g) | 455.8487 |
| Total fats (g) | 24.3434 |
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Cuisine
Asian >> Chinese and Mongolian >> Chinese
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. Thaw shrimp, if frozen. | 2. Rinse shrimp; pat dry. | 3. Place shrimp in medium bowl. | 4. For marinade, combine lime juice, soy sauce, jalapeño pepper, ginger, and garlic. | 5. Pour over shrimp; toss to coat. | 6. Marinate at room temperature for 15 minutes, stirring occasionally. | 7. Drain shrimp well, reserving marinade. | 8. Heat oil in a wok or large skillet over medium-high heat. (Add more oil if necessary during cooking.) | 9. Stir-fry shrimp in hot oil for 2 to 3 minutes or until shrimp turn pink. | 10. Remove from wok; cover and keep warm. | 11. Add asparagus and pepper strips to wok; stir-fry for 2 to 3 minutes or until crisp-tender. | 12. Add reserved marinade to wok and bring just to boiling. | 13. Stir in cooked rice and peanuts. | 14. To serve, transfer rice mixture to individual bowls, dinner plates, or for a neat idea, Chinese take-out containers. | 15. Spoon shrimp on top with a sprinkling of parsley. | 16. Enjoy! | 17. *Because chili peppers, such as jalapeños, contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| shrimp | 1 | lb | peeled deveined | 385.3342 | 0.0 | 91.1202 | 2.312 |
| lime juice | 2 | tablespoons | bottled | 7.5625 | 2.5469999999999997 | 0.127 | 0.0212 |
| soy sauce | 4 | teaspoons | low sodium | 11.235999999999999 | 1.0452 | 1.7257 | 0.1208 |
| jalapeno pepper | 1 | seeded | 1.6312 | 0.3656 | 0.0512 | 0.0208 | |
| ginger | 1 | teaspoon | grated | 6.03 | 1.2892 | 0.1616 | 0.0763 |
| garlic clove | 1 | minced | 4.47 | 0.9918 | 0.1908 | 0.015 | |
| cooking oil | 1 | tablespoon | - | - | - | - | |
| asparagus spear | 1 | bias-sliced | 25.2167 | 0.0 | 5.61 | 0.1417 | |
| red pepper | 1 | cut sweet | - | - | - | - | |
| rice | 3 | cups | cooked | 2025.75 | 443.7225 | 39.5715 | 3.6630000000000003 |
| peanut | 1/4 | cup | chopped | 206.955 | 5.8874 | 9.417 | 17.9726 |
| flat leaf parsley | chopped | 25.2167 | 0.0 | 5.61 | 0.1417 |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.