Try this Shrimp Salad, Guaymas Style recipe, or contribute your own.
Suggest a better descriptionCook shrimp in boiling salted water 3 or 4 minutes or until pink; drain and cool. Cook peas until tender but still slightly firm; drain and cool. Combine shrimp, peas, green onion, and pimiento in a medium-size bowl. Cover and refrigerate until chilled. Mix together mayonnaise, garlic, chile, and cilantro, if using. Gently combine with the chilled shrimp and peas. Serve the shrimp salad on lettuce leaves or in avocado halves garnished with lime wedges. Makes 4 to 6 servings. Recipe from Jane Butels Southwestern Kitchen Posted to KitMailbox Digest by "Art Guyer"
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Serving Size: 1 Serving (1067g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1386 | ||
Calories from Fat: 1061 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 117.9g | 157 % | |
Saturated Fat 17.3g | 86 % | |
Monounsaturated Fat 31.8g | ||
Polyunsanturated Fat 63.5g | ||
Cholesterol 91.7mg | 28 % | |
Sodium 2509.1mg | 87 % | |
Potassium 65.9mg | 2 % | |
Total Carbohydrate 87.9g | 26 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 86.9g | ||
Protein 3.4g | 5 % | |
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: 1386
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