Directions:
- Heat oil in a skillet over medium-high heat. Sprinkle shrimp with 1/4 teaspoon salt, 1/4 teaspoon black pepper, cumin, and paprika. Add shrimp to pan; sauté 2 minutes or until done. Stir in tomatoes; remove from heat. Add cilantro.
- Place remaining 1/4 teaspoon salt, 1/4 teaspoon black pepper, cucumber, and remaining ingredients in a blender; process until smooth. Ladle 1 cup soup into each of 4 bowls; top with 3/4 cup relish.
- Sustainable Choice: Look for shrimp that are certified sustainable. U.S.-farmed shrimp or wild Northern shrimp from Canada are the best options. Avoid imported wild and farmed species.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 394.82 Kcal (1653 kJ) | ||
| Calories from fat | 168.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.7g | 29% | |
|---|---|---|---|
| Cholesterol | 49.32mg | 16% | |
| Sodium | 1390.21mg | 58% | |
| Potassium | 262.86mg | 6% | |
| Total Carbs | 43.12g | 14% | |
| Sugars | 13.04g | 52% | |
| Dietary Fiber | 3.31g | 13% | |
| Protein | 15.71g | 31% | |
| Vitamin C | 8.7mg | 15% | |
| Iron | 46.6mg | 259% | |
| Calcium | 99.3mg | 10% | |
| Amount Per 100 g | |||
| Calories | 79.93 Kcal (335 kJ) | ||
| Calories from fat | 34.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.79g | 29% | |
|---|---|---|---|
| Cholesterol | 9.98mg | 16% | |
| Sodium | 281.44mg | 58% | |
| Potassium | 53.21mg | 6% | |
| Total Carbs | 8.73g | 14% | |
| Sugars | 2.64g | 52% | |
| Dietary Fiber | 0.67g | 13% | |
| Protein | 3.18g | 31% | |
| Vitamin C | 1.8mg | 15% | |
| Iron | 9.4mg | 259% | |
| Calcium | 20.1mg | 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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