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Grilled Shrimp With Easy Mango Salsa

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.8831
Energy (kCal)34.1206
Carbohydrates (g)8.0135
Total fats (g)0.2005
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350 degrees. | 2. For mango salsa: Chop drained fruit into small pieces. Combine the fruit and remaining salsa ingredients in a bowl and refrigerate until chilled. | 3. For the shrimp: Place coconut on baking sheet. Bake for 6 to 8 minutes, or until coconut turns light brown. Set aside. | 4. Spear 3 shrimp on each bamboo skewer. | 5. Heat a ridged grill pan over medium-high heat and spray with cooking spray. Place shrimp skewers on grill pan. Cook shrimp for 2 minutes per side or until shrimp turns pink. Place shredded coconut on serving plate. Remove shrimp from skewers and place on top of coconut. | 6. Place salsa in a decorative bowl and serve with shrimp skewers immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tropical fruit salad 2 containers drained - - - -
    cilantro leaf 1 tablespoon chopped 0.23 0.0367 0.0213 0.0052
    scallion 1 chopped 32.0 7.34 1.83 0.19
    lime juice 1/2 1.8906 0.6368 0.0318 0.0053
    jalapeno 1 seeded minced - - - -
    kosher salt - - - -
    shrimp 24 peeled deveined - - - -
    olive oil cooking spray flavored - - - -
    coconut 1 bag shredded - - - -
    wooden skewer - - - -

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



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