Directions:
- Combine shrimp, 1/4 c cilantro, garlic, lime juice, 1/4 teaspoon salt, and tequila in a glass bowl. Cover w/ plastic wrap and refrigerate for 20 minutes.
- Heat oil in large nonstick skillet until medium hot. Cook jicama and green onions 3 minutes. Add shrimp with marinade, cook 3 minutes or until shrimps just turn pink (do not overcook), stirring occasionally. Remove from heat; stir in remaining cilantro, salt and ground chili paste. Serve over rice with extra lime wedges.
- I recommend a white Sauvignon Blanc wine or Corona Beer w/ lime wedge.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 697.41 Kcal (2920 kJ) | ||
| Calories from fat | 227.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.31g | 39% | |
|---|---|---|---|
| Cholesterol | 150.06mg | 50% | |
| Sodium | 279.66mg | 12% | |
| Potassium | 162.62mg | 3% | |
| Total Carbs | 83.86g | 28% | |
| Sugars | 1.72g | 7% | |
| Dietary Fiber | 5.75g | 23% | |
| Protein | 29.13g | 58% | |
| Vitamin C | 21.4mg | 36% | |
| Iron | 0.9mg | 5% | |
| Calcium | 24.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 249.97 Kcal (1047 kJ) | ||
| Calories from fat | 81.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.07g | 39% | |
|---|---|---|---|
| Cholesterol | 53.78mg | 50% | |
| Sodium | 100.24mg | 12% | |
| Potassium | 58.29mg | 3% | |
| Total Carbs | 30.06g | 28% | |
| Sugars | 0.62g | 7% | |
| Dietary Fiber | 2.06g | 23% | |
| Protein | 10.44g | 58% | |
| Vitamin C | 7.7mg | 36% | |
| Iron | 0.3mg | 5% | |
| Calcium | 8.7mg | 2% | |
* 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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