Directions:
- In a small bowl, combine the chutney, lime juice, ginger and curry. Pour 1/2 cup marinade into a large resealable plastic bag; add the shrimp. Seal bag and turn to coat; refrigerate for at least 15 minutes. Cover and refrigerate remaining marinade.
- Drain and discard marinade. Thread shrimp onto four metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
- Grill shrimp, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes or until shrimp turn pink, turning frequently.
- Fill pita halves with lettuce, tomato and shrimp; spoon reserved chutney mixture over filling. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 475.7 Kcal (1992 kJ) | ||
| Calories from fat | 196.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.88g | 34% | |
|---|---|---|---|
| Cholesterol | 65.76mg | 22% | |
| Sodium | 1492.89mg | 62% | |
| Potassium | 289.87mg | 6% | |
| Total Carbs | 61.2g | 20% | |
| Sugars | 9.45g | 38% | |
| Dietary Fiber | 2.42g | 10% | |
| Protein | 12.41g | 25% | |
| Vitamin C | 13.7mg | 23% | |
| Iron | 2.3mg | 13% | |
| Calcium | 71.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 193.97 Kcal (812 kJ) | ||
| Calories from fat | 80.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.92g | 34% | |
|---|---|---|---|
| Cholesterol | 26.81mg | 22% | |
| Sodium | 608.72mg | 62% | |
| Potassium | 118.2mg | 6% | |
| Total Carbs | 24.95g | 20% | |
| Sugars | 3.85g | 38% | |
| Dietary Fiber | 0.99g | 10% | |
| Protein | 5.06g | 25% | |
| Vitamin C | 5.6mg | 23% | |
| Iron | 0.9mg | 13% | |
| Calcium | 29.1mg | 7% | |
* 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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