Directions:
- In a large bowl, combine the first five ingredients.
- In a small bowl, whisk the picante sauce, cilantro, lime juice, oil, honey, salt and lime peel if desired. Pour over shrimp mixture and toss to coat. Cover and refrigerate for at least 2 hours.
- Using a slotted spoon, spoon onto a lettuce-lined serving platter or salad plates. Garnish with tomatoes. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 335.85 Kcal (1406 kJ) | ||
| Calories from fat | 124.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.78g | 21% | |
|---|---|---|---|
| Cholesterol | 104.31mg | 35% | |
| Sodium | 605.25mg | 25% | |
| Potassium | 947.55mg | 20% | |
| Total Carbs | 27.56g | 9% | |
| Sugars | 8.32g | 33% | |
| Dietary Fiber | 5.01g | 20% | |
| Protein | 21.11g | 42% | |
| Vitamin C | 32.3mg | 54% | |
| Iron | 6.7mg | 37% | |
| Calcium | 169.5mg | 17% | |
| Amount Per 100 g | |||
| Calories | 68.48 Kcal (287 kJ) | ||
| Calories from fat | 25.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.81g | 21% | |
|---|---|---|---|
| Cholesterol | 21.27mg | 35% | |
| Sodium | 123.4mg | 25% | |
| Potassium | 193.19mg | 20% | |
| Total Carbs | 5.62g | 9% | |
| Sugars | 1.7g | 33% | |
| Dietary Fiber | 1.02g | 20% | |
| Protein | 4.3g | 42% | |
| Vitamin C | 6.6mg | 54% | |
| Iron | 1.4mg | 37% | |
| Calcium | 34.6mg | 17% | |
* 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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