Photo: Dana DeVolk
Estimated Nutrition (whole recipe, rough)
461
Calories
58g
Protein
18g
Fat
19g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 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 large onion
- ½ cup peanut oil
- 2 pounds large or jumbo shrimp, peeled and cleaned
- 1 large cucumber, peeled, seeded, and cut into thin slices
- 1 teaspoon salt
- ¼ teaspoon black pepper
- juice of 1 lemon (3 tablespoons)
- ½ cup chicken broth
Directions
1
Peel and finely chop the onion. Heat the oil in a large skillet and sauté the onion until transparent. Add the shrimp and cucumber, stir, and simmer 2 minutes. Add the salt, pepper, and lemon juice. Stir; add the broth and cook until the shrimp are done and the sauce thickens a little.
2
Serve over white rice.
3
Category:Mozambican Recipes
4
Category:Mozambican Meat Dishes
Recipe sourced from
fandom