Directions:
- In a wok or large skillet, heat 1 tablespoon of oil until hot.
- Add shrimp and stir-fry over high heat until pink and cooked through. Remove to a plate.
- Add remaining oil to wok. When hot, add scallions, mushrooms, pea pods and garlic.
- Stir-fry until mushrooms are tender, 3-5 minutes.
- Stir in cream of coconut, water mixed with cornstarch, sherry, lemon juice, basil, mint and chili oil.
- Heat to boiling, stirring and cook until sauce thickens, about 1 minute.
- Return shrimp to wok and heat through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 554.85 Kcal (2323 kJ) | ||
| Calories from fat | 284.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.59g | 49% | |
|---|---|---|---|
| Cholesterol | 65.76mg | 22% | |
| Sodium | 1310.47mg | 55% | |
| Potassium | 453.76mg | 10% | |
| Total Carbs | 53.24g | 18% | |
| Sugars | 13.89g | 56% | |
| Dietary Fiber | 4.33g | 17% | |
| Protein | 13.44g | 27% | |
| Vitamin C | 25.7mg | 43% | |
| Iron | 7.9mg | 44% | |
| Calcium | 63.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 189.46 Kcal (793 kJ) | ||
| Calories from fat | 97.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.79g | 49% | |
|---|---|---|---|
| Cholesterol | 22.45mg | 22% | |
| Sodium | 447.48mg | 55% | |
| Potassium | 154.94mg | 10% | |
| Total Carbs | 18.18g | 18% | |
| Sugars | 4.74g | 56% | |
| Dietary Fiber | 1.48g | 17% | |
| Protein | 4.59g | 27% | |
| Vitamin C | 8.8mg | 43% | |
| Iron | 2.7mg | 44% | |
| Calcium | 21.6mg | 6% | |
* 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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