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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oil in a large frying pan over high heat. Add onions and chilies and cook, stirring frequently, until onions are lightly browned, about 10 minutes. Pour vegetables into a bowl and set aside. | 2. Melt butter in same frying pan over medium-high heat, add garlic, and stir until sizzling, about 1 minute. | 3. Add half of shrimp to pan. Stir until shrimp are bright pink and no longer wet looking in thickest part (cut to test), about 3-5 minutes; transfer shrimp to bowl with reserved vegetables. | 4. Add remaining shrimp to pan and cook as above, then return cooked shrimp and vegetables to a pan and stir everything together until hot, 2 to 3 minutes. Add cilantro and salt to taste. | 5. Serve shrimp in a large bowl with tortillas accompanied by lime wedges to squeeze over the top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	1/4	cup		469.79	0.0	0.0	54.5
white onion	1	lb	peeled sliced	703.069	102.2398	49.486999999999995	10.7502
serrano chilies	2 -3		stemmed seeded sliced	-	-	-	-
butter	4	tablespoons		342.0	15.714	10.686	28.8
garlic	3	tablespoons	chopped	37.995	8.4303	1.6218	0.1275
shrimp	2 1/2		peeled deveined halved	804.6685	10.3134	154.247	11.4467
cilantro	1	cup	chopped	3.68	0.5872	0.3408	0.0832
kosher salt				-	-	-	-
corn tortilla	16		warmed	-	-	-	-
lime	2		cut	-	-	-	-

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