Photo: Dana DeVolk
Estimated Nutrition (whole recipe, rough)
656
Calories
40g
Protein
28g
Fat
65g
Carbs
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Peanut | 1 oz (28g) | 161 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Asparagus | 6 spears (90g) | 27 |
| Sauce | not in our table | 0 |
| Water | not in our table | 0 |
| 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
- =
- 1/2 cup peanut sauce
- 2 tablespoons water
- 1 tablespoon peanut oil
- 1 medium onion, sliced
- 1 pound asparagus, cut in 1-inch pieces
- 1 pound medium shrimp, cleaned and shelled
- 4 cups cooked rice
- 1/3 cup chopped roasted peanuts
- =
Directions
1
Combine peanut sauce and water; set aside.
2
Heat oil in large skillet over medium-high heat. Add onion; cook 2 minutes. Add asparagus and shrimp; cook 4 minutes or until shrimp is pink. Add peanut sauce mixture; mix well. Add rice; cook 5 minutes or until heated through. Serve with chopped peanuts
Recipe sourced from
fandom