Directions:
- Bring the rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
- Heat salad dressing in a large skillet over medium-high heat. Cook shrimp in dressing until beginning to firm, about 4 minutes. Stir marmalade and chipotle peppers into shrimp mixture and continue cooking until shrimp are completely pink, about 3 minutes more. Remove from heat and stir in cilantro. Serve over rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 396.73 Kcal (1661 kJ) | ||
| Calories from fat | 204.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.76g | 35% | |
|---|---|---|---|
| Cholesterol | 65.76mg | 22% | |
| Sodium | 1403.93mg | 58% | |
| Potassium | 101.37mg | 2% | |
| Total Carbs | 41.46g | 14% | |
| Sugars | 8.6g | 34% | |
| Dietary Fiber | 1.62g | 6% | |
| Protein | 9.25g | 19% | |
| Vitamin C | 0.8mg | 1% | |
| Iron | 1.3mg | 7% | |
| Calcium | 50.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 149.96 Kcal (628 kJ) | ||
| Calories from fat | 77.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.6g | 35% | |
|---|---|---|---|
| Cholesterol | 24.86mg | 22% | |
| Sodium | 530.68mg | 58% | |
| Potassium | 38.32mg | 2% | |
| Total Carbs | 15.67g | 14% | |
| Sugars | 3.25g | 34% | |
| Dietary Fiber | 0.61g | 6% | |
| Protein | 3.5g | 19% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 0.5mg | 7% | |
| Calcium | 19mg | 5% | |
* 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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