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Pico de gallo shrimp salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)41.5832
Energy (kCal)434.256
Carbohydrates (g)12.8078
Total fats (g)24.1162
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine shrimp, tomato, red onion, jalapeno and cilantro and refrigerate while dressing is prepared. | 2. For dressing, combine all dressing ingredients in a small bowl and whisk until smooth. | 3. Gently stir dressing into shrimp mixture; refrigerate for 30 minutes before serving. | 4. I serve this in bowls lined with butter lettuce. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    shrimp 1/2 peeled cooked 2.13 0.0273 0.4083 0.0303
    tomato 1 cup chopped 26.82 5.7961 1.3112 0.298
    red onion 1/4 cup chopped 16.0 3.736 0.44 0.04
    jalapeno chile 2 teaspoons minced 151.3 0.0 33.66 0.85
    cilantro 1 tablespoon minced 0.23 0.0367 0.0213 0.0052
    butter lettuce - - - -
    nonfat cream 6 ounces sour 151.3 0.0 33.66 0.85
    cream cheese 1/3 cup low-fat softened 236.0 2.8 5.68 22.88
    lime juice 1 1/2 1/2 - - - -
    sea salt 1/2 teaspoon 151.3 0.0 33.66 0.85
    white pepper 1/4 teaspoon 1.776 0.4117 0.0624 0.0127

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



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