Directions:
- Shell, de-vein and rinse shrimp, drain and set aside.
- Heat 2 Tbsp butter in skillet(I use a wok) over medium-high heat and saute onions and garlic.
- Add the Shrimp and cook until mostly pink.
- Add the lemon zest and lemon juice from one lemon and stir. Cook for about a minute.
- Add the tomato sauce, ketchup, brown sugar, red wine vinegar, mustard, chili powder, paprika and cumin. Cook over medium heat for 5 to 8 minutes or until hot.
- You can place cooked rice on individual plates and shrimp mixture over or you can combine them together in one pan and serve.
- Top with fresh chives if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 796.73 Kcal (3336 kJ) | ||
| Calories from fat | 269.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.94g | 46% | |
|---|---|---|---|
| Cholesterol | 64.82mg | 22% | |
| Sodium | 2068.93mg | 86% | |
| Potassium | 531.59mg | 11% | |
| Total Carbs | 117.14g | 39% | |
| Sugars | 37.41g | 150% | |
| Dietary Fiber | 7.6g | 30% | |
| Protein | 16.7g | 33% | |
| Vitamin C | 11.8mg | 20% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 4.1mg | 23% | |
| Calcium | 96.8mg | 10% | |
| Amount Per 100 g | |||
| Calories | 194.99 Kcal (816 kJ) | ||
| Calories from fat | 65.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.33g | 46% | |
|---|---|---|---|
| Cholesterol | 15.86mg | 22% | |
| Sodium | 506.34mg | 86% | |
| Potassium | 130.1mg | 11% | |
| Total Carbs | 28.67g | 39% | |
| Sugars | 9.16g | 150% | |
| Dietary Fiber | 1.86g | 30% | |
| Protein | 4.09g | 33% | |
| Vitamin C | 2.9mg | 20% | |
| Iron | 1mg | 23% | |
| Calcium | 23.7mg | 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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