Directions:
- In a nonstick skillet coated with cooking spray, saute onion and green pepper for 3-4 minutes or until crisp-tender. Combine the barbecue sauce, honey, basil, garlic powder and pepper; pour over vegetables. Bring to a boil over medium-high heat, stirring constantly. Add shrimp; cook and stir for 3-5 minutes or until shrimp turn pink. Serve with rice. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 745.76 Kcal (3122 kJ) | ||
| Calories from fat | 297.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.04g | 51% | |
|---|---|---|---|
| Cholesterol | 98.64mg | 33% | |
| Sodium | 2683.16mg | 112% | |
| Potassium | 507.37mg | 11% | |
| Total Carbs | 102.36g | 34% | |
| Sugars | 44.21g | 177% | |
| Dietary Fiber | 4.79g | 19% | |
| Protein | 15.53g | 31% | |
| Vitamin C | 52.4mg | 87% | |
| Iron | 2.5mg | 14% | |
| Calcium | 95.6mg | 10% | |
| Amount Per 100 g | |||
| Calories | 197.55 Kcal (827 kJ) | ||
| Calories from fat | 78.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.75g | 51% | |
|---|---|---|---|
| Cholesterol | 26.13mg | 33% | |
| Sodium | 710.77mg | 112% | |
| Potassium | 134.4mg | 11% | |
| Total Carbs | 27.12g | 34% | |
| Sugars | 11.71g | 177% | |
| Dietary Fiber | 1.27g | 19% | |
| Protein | 4.12g | 31% | |
| Vitamin C | 13.9mg | 87% | |
| Iron | 0.7mg | 14% | |
| Calcium | 25.3mg | 10% | |
* 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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