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Ingredients
1 lime
¼ teaspoon minced jalapeño
1 tablespoon chopped cilantro
3 tablespoons orange juice concentrate, undiluted
⅛ teaspoon hot red pepper flakes, optional
2 shakes salt
¾ pound cooked peeled shrimp
1 teaspoon canola oil
Nutritional analysis per serving (2 servings)
6 grams carbs; 274 milligrams cholesterol; 185 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams fat; 1 gram fiber; 535 milligrams sodium; 35 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Grate lime rind, and squeeze 1 tablespoon juice into a large bowl.
- Step 2
Wash, trim, seed and mince jalapeño; wash, chop cilantro. Add to bowl, with juice concentrate, pepper flakes and salt. Stir in shrimp.
- Step 3
Heat oil in nonstick pot until it is medium hot. Add shrimp and sauce, and heat, about one minute.
Private Notes
Comments
This is the easiest thing in the world and it's delicious. With the citrus, it practically cooks itself. The rice accompaniment originally published with the recipe is also delicious, though I never make it.