Warm shredded Brussel sprout salad with asian dressing and shrimp.
Source: Pinterest
Heat over at 425 degrees
Mix fish sauce, lime juice, sugar and garlic chili paste in a bowl with the chopped shrimp. Let it sit at room temperature while the brussel sprouts are cooking.
In separate large bowl mix brussels sprouts, 1/4 of the shallots, carrots and sesame seed oil in a bowl. mix until all vegetables are coated evenly.
Spread evenly on a broiling pan and place in oven for 15 mins (mixing vegetables halfway through cooking)
In a small pan heat vegetable oil and fry remaining shallots until crispy (almost to the point that they're burnt)
Place brussels sprouts on a plate topped with shrimp and shallots. Let the dressing from the shrimp soaked down into the vegetables and enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (356g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 236 | ||
Calories from Fat: 53 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.9g | 8 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 221.1mg | 68 % | |
Sodium 5159.7mg | 178 % | |
Potassium 611.5mg | 16 % | |
Total Carbohydrate 24.5g | 7 % | |
Dietary Fiber 5.1g | 20 % | |
Sugars, other 19.5g | ||
Protein 26.7g | 38 % | |
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: 236
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