Try this Shrimp with Peas and Carrots recipe, or contribute your own.
Suggest a better descriptionBring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain well; rinse with cold water. Chill. Peel and devein shrimp. Break vermicelli into 3-inch pieces. Cook according to directions; drain. Place in a large bowl. Stir in shrimp, green onions, and next 6 ingredients; set aside. Combine sour cream and next 6 ingredients. Pour over shrimp mixture; toss gently. Cover and chill. Transfer in a lettuce-lined platter.
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Serving Size: 1 Serving (220g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 131 | ||
Calories from Fat: 92 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.2g | 14 % | |
Saturated Fat 1.5g | 7 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 5.4g | ||
Cholesterol 7.6mg | 2 % | |
Sodium 301.7mg | 10 % | |
Potassium 91.5mg | 2 % | |
Total Carbohydrate 10.2g | 3 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 9.2g | ||
Protein 1.1g | 2 % | |
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: 131
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