Try this Shrimp Calypso recipe, or contribute your own.
Suggest a better descriptionTo toast coconut: Preheat oven to 350. Spread coconut in a single layer and bake 4-5 minutes until golden brown. Place the shrimp in a medium sized bowl. In a separate bowl, combine the salt, oregano, thyme, cumin, paprika, cayenne and black pepper and sprinkle the mixture over the shrimp. Toss well, cover and refrigerate until needed. Heat the oil in a large skillet over high heat. Add the shallots and the shrimp and saute until the shrimp turn pink - about 2 minutes. Add the wine and orange juice and cook until almost all the liquid is absorbed. Add the mango and cook until it is just heated through - 1 minute more. Remove the pan from the heat and stir in the cilantro. Adjust the seasoning if necessary. Transfer the shrimp to warmed dinner plates. Sprinkle with toasted coconut and serve immediately. Posted to MC-Recipe Digest V1 #156 Date: Tue, 16 Jul 1996 09:23:50 -0500 From: Sharon
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Serving Size: 1 Serving (255g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 123 | ||
Calories from Fat: 90 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10g | 13 % | |
Saturated Fat 3.8g | 19 % | |
Monounsaturated Fat 5.2g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 32.4mg | 1 % | |
Potassium 94.4mg | 2 % | |
Total Carbohydrate 7.5g | 2 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 5.8g | ||
Protein 0.7g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 123
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