Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
176
Calories
26g
Protein
0g
Fat
18g
Carbs
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Shrimp | 100g cooked | 99 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Roasted Peanut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 8 ounces cooked peeled and deveined shrimp, tails removed (31 – 40 per pound)
- 2 English cucumber, about 1 1/2 pounds total,rinsed
- 1/3 cup rice vinegar
- 2 tablespoons sugar
- 2 teaspoons soy sauce
- 1/3 cup unsalted dry roasted peanuts, chopped
- =
Directions
1
Rinse and drain shrimp then cut in half lengthwise – blot dry with papertowels to remove excess water.
2
Slice the cucumbers thinly.
3
In a pretty bowl, combine the vinegar, sugar and soy sauce, then mix in the cucumbers and shrimp.
4
Chill at least 30 minutes, up to 2 hours is best.
5
Garnish with peanuts just before serving.
Recipe sourced from
fandom