Wash and devine shrimp.
Marinate in a mixture of sherry, salt, sugar and cornstarch.
Peel cucumbers, quarter lengthwise; scoop out seeds and cut into 1 inch pieces.
Heat 1 tb cooking oil in skillet.
Saute cucumbers until they are transparent, 3-5 minutes. Remove.
Heat 2 tb cooking oil in skillet. Saute Shrimp until they are pink.
Stir in cucumbers and cook 2-3 minutes or until done.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (270g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 19 (12%)|
|Amt Per Serving||% DV|
|Total Fat 2.1g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 172.4mg||53 %|
|Sodium 171.3mg||6 %|
|Potassium 438.2mg||12 %|
|Total Carbohydrate 8.2g||2 %|
|Dietary Fiber 1.1g||5 %|
|Sugars, other 7.1g|
|Protein 24g||34 %|
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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: 153
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