Chili Shrimp Recipe

Author: Rajat Parr

Nutrition

Cal/Serving: 147
Daily Value: 7%
Servings: 4

Dairy-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free
Fat11g16%
Saturated1g4%
Trans0g0%
Carbs11g4%
Fiber1g3%
Sugars6g0%
Protein1g3%
Sodium737mg31%
Calcium23mg2%
Magnesium15mg4%
Potassium186mg5%
Iron1mg5%
Zinc0mg2%
Phosphorus31mg4%
Vitamin A384IU8%
Vitamin C21mg36%
Thiamin (B1)0mg2%
Riboflavin (B2)0mg3%
Niacin (B3)1mg3%
Vitamin B60mg5%
Folic Acid (B9)20µg5%
Vitamin E3mg14%
Vitamin K36µg45%
Fatty acids, total monounsaturated8g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

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Chili Shrimp

INGREDIENTS

  • 2 pounds large shrimp, preferably head-on
  • 2 tablespoons ketchup
  • 2 tablespoons dry sherry
  • 2 tablespoons Asian sweet chile sauce
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons soy sauce
  • 1 tablespoon sugar
  • 3 tablespoons vegetable oil
  • 2 medium jalapeños, seeded and minced
  • 2 garlic cloves, minced
  • 1 stalk of fresh lemongrass, tender inner white bulb only, minced
  • 1 tablespoon minced fresh ginger
  • 4 scallions, thinly sliced
  • 1/4 cup chopped cilantro
  • Steamed rice, for serving

Recipe Details

Prep
Cook
Total Time
Servings 4 servings