Directions:
- In a large skillet, heat the canola oil. When it begins to shimmer, add the chopped shallot and cook over moderate heat until softened, about 1 minute.
- Stir in the jalapeno and lime zest, then pour in the coconut milk. Add the sugar and season generously with salt and bring to a simmer.
- Add the shrimp and cook. stirring frequently, until opaque, about 5 minutes. Stir in the chopped cilantro.
- Spoon the shrimp and the sauce over steamed rice. Sprinkle with the peanuts and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 214.13 Kcal (897 kJ) | ||
| Calories from fat | 163.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.2g | 28% | |
|---|---|---|---|
| Cholesterol | 4.32mg | 1% | |
| Sodium | 88.73mg | 4% | |
| Potassium | 275.88mg | 6% | |
| Total Carbs | 12.04g | 4% | |
| Sugars | 4.02g | 16% | |
| Dietary Fiber | 2.67g | 11% | |
| Protein | 4.02g | 8% | |
| Vitamin C | 7.7mg | 13% | |
| Iron | 1.6mg | 9% | |
| Calcium | 25.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 225.61 Kcal (945 kJ) | ||
| Calories from fat | 172.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.18g | 28% | |
|---|---|---|---|
| Cholesterol | 4.55mg | 1% | |
| Sodium | 93.49mg | 4% | |
| Potassium | 290.68mg | 6% | |
| Total Carbs | 12.69g | 4% | |
| Sugars | 4.24g | 16% | |
| Dietary Fiber | 2.81g | 11% | |
| Protein | 4.24g | 8% | |
| Vitamin C | 8.2mg | 13% | |
| Iron | 1.7mg | 9% | |
| Calcium | 27.1mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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