Combine coconut, chili, garlic, salt and the coriander, cayenne pepper and tumeric with enough water to make a moist ball. Set aside. Heat oil with mustard seeds, chilies, and curry leaves until the seeds pop. Add shrimp, lower heat to mediumhigh, stirfry for one minute. Add the coconut mixture, stirfry for 3 minutes or until shrimp are cooked. Yield: 4 servings Per serving: 1336 Calories (kcal); 56g Total Fat; (39% calories from fat); 184g Protein; 10g Carbohydrate; 1380mg Cholesterol; 3477mg Sodium Food Exchanges: 0 Grain(Starch); 25 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates Recipe by: IN FOOD TODAY SHOW# INB249 Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (1145g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 572 (69%)|
|Amt Per Serving||% DV|
|Total Fat 63.6g||85 %|
|Saturated Fat 31.6g||158 %|
|Monounsaturated Fat 20.6g|
|Polyunsanturated Fat 8.7g|
|Cholesterol 0mg||0 %|
|Sodium 263mg||9 %|
|Potassium 960.4mg||25 %|
|Total Carbohydrate 70g||21 %|
|Dietary Fiber 14.4g||58 %|
|Sugars, other 55.6g|
|Protein 7.9g||11 %|
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: 827
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