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Thai “Summer Roll” Salad With Shrimp and Mango

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)40.2063
Energy (kCal)378.1341
Carbohydrates (g)48.2609
Total fats (g)4.7989
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place the cabbage, carrot, cucumber, basil, and cilantro in a large bowl. | 2. Peel the steamed shrimp and discard the shells. Briefly set them aside. | 3. In a small bowl, whisk together all the ingredients for the dressing. | 4. Pour the dressing over the salad and toss to coat. | 5. Divide the salad among two bowls (or four if you’re planning to serve it as an appetizer) and top with avocado and shrimp. | 6. Garnish with a few extra lime wedges and get after it. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cabbage 4 cups shredded 89.0 20.648000000000003 4.5568 0.35600000000000004
    carrot 1 julienned 25.01 5.8438 0.5673 0.1464
    english cucumber 1/2 peeled julienned - - - -
    mango 1/2 peeled julienned 49.5 12.3585 0.6765 0.3135
    basil 1/2 cup sliced 2.76 0.318 0.37799999999999995 0.0768
    cilantro leaf 1/2 cup 1.84 0.2936 0.1704 0.0416
    avocado 1/2 chopped - - - -
    shrimp 1/2 steamed peeled deveined 160.9337 2.0627 30.8494 2.2893
    lime 1 juiced 1.2604 0.4245 0.0212 0.0035
    garlic clove 1 minced 4.47 0.9918 0.1908 0.015
    soy sauce 2 tablespoons low sodium 16.96 1.5776 2.6048 0.1824
    brown sugar 1 teaspoon 11.4 2.9427 0.0036 0.0
    avocado 1 tablespoon 15.0 0.7997 0.1875 1.3744
    thai red chili pepper 1 -2 sliced - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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