Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Shrimp | 100g cooked | 99 |
| Honey | 1 tbsp (21g) | 64 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Lemongrass | 1 tbsp (6g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Peppermint | 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
- ⅔ cup rice wine vinegar
- ½ cup tightly packed fresh mint leaves, chopped
- ⅓ cup (generous) low-fat milk
- 6 large garlic cloves, chopped
- 3 tablespoons minced lemongrass or 1½ teaspoons minced lime peel (green part only)
- 2 tablespoons honey
- 2 teaspoons fish sauce (Nuoc Mam, Nam Pla)
- 2 teaspoons low-sodium soy sauce
- 1 teaspoon dried crushed red pepper
- ½ teaspoon imitation coconut extract
- 2 pounds uncooked medium to large shrimp, peeled, de-veined
Directions
Combine first 10 ingredients in large bowl. (can be prepared up to 1 day ahead. Cover and refrigerate.)
Bring pot of water to boil.
Add shrimp and cook 2 minutes until opaque. drain.
Refresh under cold water and drain.
Add shrimp to sauce mixture and let stand 45 minutes.
Chill in refrigerator 1 hour. (can be prepared up to 4 hours ahead. Cover.)
Transfer shrimp to platter.
Pour sauce into decorative bowl; Place sauce in center of platter and serve.