Try this Shrimp Wit Pumpkin Seed Sauce recipe, or contribute your own.
Suggest a better description* Shrimp can be fresh or frozen. Shell and devein if needed. ** Pickled Jalapeno Pepper should be rinsed, seeded, and finely chopped. *** Pumpkin seeds should be the toasted, salted seeds and should be coarsely chopped. Thaw shrimp if frozen. In a large skillet, cook the onion and garlic in oil until tender but not brown; stir in the flour. Add the UNDRAINED tomatoes, chopped jalapeno pepper, coriander, salt, bouillon granules, and sugar. Cook and stir until thickened and bubbly. Stir in the shrimp. Cover and simmer for about 10 minutes or until the shrimp are done, stirring frequently. Stir in the pumpkin seeds and lime juice, heat through. Serve over hot cooked rice.
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Serving Size: 1 Serving (205g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 67 | ||
Calories from Fat: 42 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.7g | 6 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 4.5mg | 0 % | |
Potassium 35.5mg | 1 % | |
Total Carbohydrate 6.3g | 2 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 5.8g | ||
Protein 0.7g | 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: 67
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