Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
603
Calories
64g
Protein
5g
Fat
75g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lime | juice of 1 lime (44ml) | 11 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Leaf | 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
- =
- 1 1/2 pounds medium shrimp, grilled or sauteed*
- 1 16-ounce jar chunky salsa
- 3 cups cooked rice, cooked in chicken broth
- 2 medium cucumbers, seeded and finely chopped
- 1 medium-size green bell pepper, finely chopped
- 1 cup thinly sliced green onions
- 2 tablespoons lime juice
- 2 cloves garlic, minced
- Bibb or leaf lettuce
- =
Directions
1
Reserve 12 shrimp for garnish; set aside.
2
Coarsely chop remaining shrimp. Combine shrimp, salsa, rice, cucumber, bell pepper, onions, lime juice and garlic. Chill 1 to 2 hours.
3
Line one quarter of stemmed glass or individual serving plate with lettuce. Place 1-1/2 cups salad in each glass or on plate. Garnish each serving with 2 whole shrimp.
Recipe sourced from
fandom