Directions:
- Mix the lime juice, lime peel and garlic in a 12x8x2-inch nonmetallic shallow baking dish or gallon size resealable plastic bag. Add the shrimp and toss to coat with the marinade. Cover the dish or seal the plastic bag and refrigerate it for 30 minutes, turning the shrimp over a few times while it's marinating.
- Heat the broth in a 2-quart saucepan over high heat to a boil. Add the pepper and onion and cook until the vegetables are tender-crisp.
- Reduce the heat to medium. Add the shrimp and marinade. Cook until the shrimp turn pink. Stir in the cilantro. Divide the lettuce, tomatoes and shrimp mixture among 4 serving plates.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 395.13 Kcal (1654 kJ) | ||
| Calories from fat | 195.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.76g | 33% | |
|---|---|---|---|
| Cholesterol | 66.7mg | 22% | |
| Sodium | 1463.35mg | 61% | |
| Potassium | 414.72mg | 9% | |
| Total Carbs | 42.44g | 14% | |
| Sugars | 6.72g | 27% | |
| Dietary Fiber | 3.2g | 13% | |
| Protein | 10.85g | 22% | |
| Vitamin C | 34.2mg | 57% | |
| Iron | 1.2mg | 7% | |
| Calcium | 65.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 127.79 Kcal (535 kJ) | ||
| Calories from fat | 63.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.04g | 33% | |
|---|---|---|---|
| Cholesterol | 21.57mg | 22% | |
| Sodium | 473.28mg | 61% | |
| Potassium | 134.13mg | 9% | |
| Total Carbs | 13.73g | 14% | |
| Sugars | 2.17g | 27% | |
| Dietary Fiber | 1.03g | 13% | |
| Protein | 3.51g | 22% | |
| Vitamin C | 11mg | 57% | |
| Iron | 0.4mg | 7% | |
| Calcium | 21.1mg | 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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