Stem Cilantro. Combine cilantro leaves and garlic in food processor and process into a paste.
In a large heavy skillet heat oil over medium heat. Add cilantro paste and stir for 2 minutes.
Add shrimp and stir until coated with paste mixture, about 1 minute.
Add water, fish sauce, sugar and vinegar. Simmer until shrimp is pink, curled and cooked through, about 2-3 minutes. Remove shrimp with slotted spoon.
Bring sauce to a boil and add dissolved cornstarch. Cook and stir until thickened, about 3 minutes.
Put shrimp back into pan just to heat through. Add pepper to taste.
Spoon garlic shrimp over rice and garnish with cucumber slices if desired.
You may also substitute a bag of mixed seafood (Shrimp, squid, langostino, mussels, etc.)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (283g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 66 (21%)|
|Amt Per Serving||% DV|
|Total Fat 7.4g||10 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 172.4mg||53 %|
|Sodium 1215.4mg||42 %|
|Potassium 347.6mg||9 %|
|Total Carbohydrate 32.5g||10 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 31.8g|
|Protein 26.8g||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: 313
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.