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Caribbean Citrus Shrimp Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)184.0417
Energy (kCal)1091.2034
Carbohydrates (g)18.191
Total fats (g)32.4048
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large pan add oil, turn on heat to medium. | 2. Add shrimp and cook for 2 minutes. | 3. Stir in the onions, peppers, ginger and garlic. | 4. Cook for 3 minutes, stirring often. | 5. Add olives, orange juice, curry powder, salt and red pepper flakes. | 6. Bring to a boil. | 7. Reduce heat and simmer 3 minutes. | 8. Remove from heat. | 9. Stir in orange segments, cherry tomato halves, butter and lime zest. | 10. Toss. | 11. Divide mesclun between 6 bowls. | 12. Toss shrimp dish one more time and divide evenly between bowls. | 13. Serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    shrimp 2 lbs peeled deveined 770.6684 0.0 182.2404 4.624
    red onion 2 cups - - - -
    pasilla chile 1 1/2 cups - - - -
    ginger 2 tablespoons shredded 9.6 2.1324 0.2184 0.09
    garlic 1 1/2 1/2 minced 6.705 1.4877 0.2862 0.0225
    olive 2 cups ripe - - - -
    orange juice 1/2 cup 55.8 12.895999999999999 0.868 0.248
    curry powder 1 1/2 1/2 9.75 1.6749 0.4287 0.4203
    sea salt 1 teaspoon - - - -
    red pepper flake 1 teaspoon - - - -
    orange section 2 cups - - - -
    yellow cherry tomato 1 cup - - - -
    lime zest 1/2 teaspoon - - - -
    mesclun 6 cups - - - -

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



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