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In a medium bowl, combine 2 tbsp of the lime juice with the grapeseed oil, brown sugar, lime leaves, lemongrass, ginger and fish sauce. Add the shrimp and toss, then refrigerate for 2 hours, stirring occasionally.
Meanwhile, squeeze the cucumber to remove as much liquid as possible. Transfer to a small bowl and add the yogurt, shallot, coriander, cayenne, half og the minced garlic, 1 tbsp of the mint, 1 tbsp of the cilantro and 1/2 tsp of the lime zest. Season with salt and pepper and refrigerate for 1 hour.
In a medium bowl, toss themelon slices with 1/2 tbsp of the lime juice and the remaining 1 tbsp of mint and 1/2 tsp of lime zest; season with salt and pepper. Refrigerate until chilled.
In another medium bowl, mash the avocados with the onion, chile and the remaining garlic, 1 tbsp of lime juice and 2 tbsp of cilantro. Season with salt and pepper.
Preheat a grill. Drain the shrimp well. Grill over high heat, turning once, until browned, about 4 minutes. Transfer the shrimp toa platter and serve with the yogurt sauce, melon and avocado puree.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (393g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 331 | ||
Calories from Fat: 203 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.6g | 30 % | |
Saturated Fat 3.1g | 16 % | |
Monounsaturated Fat 11.1g | ||
Polyunsanturated Fat 6.9g | ||
Cholesterol 43.5mg | 13 % | |
Sodium 38174.6mg | 1316 % | |
Potassium 906.2mg | 24 % | |
Total Carbohydrate 27.5g | 8 % | |
Dietary Fiber 8.2g | 33 % | |
Sugars, other 19.3g | ||
Protein 9.9g | 14 % | |
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: 331
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