Try this Shrimp and Potatoes in Lemony Ginger Sauce recipe, or contribute your own.
Suggest a better descriptionIn small bowl combine lemon juice, vegetable oil, green onions, ginger, sesame oil and salt. In 3-quart microwave-safe casserole toss potatoes with l/2 Cup of the lemon juice mixture. Cover loosely with plastic wrap; cook on High 10 to 12 minutes or until potatoes are tender, stirring twice. Stir. Place shrimp on top of potatoes. Pour remaining lemon juice mixture over shrimp. Re-cover; cook on High 4 to 6 minutes or until shrimp turn pink, stirring once. Add spinach and cherry tomatoes; toss gently. Re-cov er and let stand 10 minutes. Stir before serving. Makes 4 servings. From the files of Al Rice, North Pole Alaska. Feb 1994
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Serving Size: 1 Serving (735g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 361 | ||
Calories from Fat: 328 (91%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.4g | 49 % | |
Saturated Fat 2.7g | 14 % | |
Monounsaturated Fat 23g | ||
Polyunsanturated Fat 10.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.5mg | 0 % | |
Potassium 206.3mg | 5 % | |
Total Carbohydrate 12.9g | 4 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 11.5g | ||
Protein 0.9g | 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: 361
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