Directions:
- Combine shrimp and olives in a 2-qt. dish; set aside.
- In a small saucepan, heat oil over medium heat. Combine the curry, ginger, salt and pepper; whisk into hot oil. Cook and stir for 1 minute. Remove from the heat; stir in lemon juice and parsley. Immediately drizzle over shrimp mixture; toss gently to coat.
- Cover and refrigerate for up to 6 hours, stirring occasionally. Serve with toothpicks. Yield: 15-20 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 134.11 Kcal (561 kJ) | ||
| Calories from fat | 70.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.85g | 12% | |
|---|---|---|---|
| Cholesterol | 63.49mg | 21% | |
| Sodium | 235.28mg | 10% | |
| Potassium | 115.35mg | 2% | |
| Total Carbs | 5.58g | 2% | |
| Sugars | 0.56g | 2% | |
| Dietary Fiber | 0.14g | 1% | |
| Protein | 9.81g | 20% | |
| Vitamin C | 2.2mg | 4% | |
| Iron | 0.6mg | 3% | |
| Calcium | 35.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 249.79 Kcal (1046 kJ) | ||
| Calories from fat | 131.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.62g | 12% | |
|---|---|---|---|
| Cholesterol | 118.26mg | 21% | |
| Sodium | 438.24mg | 10% | |
| Potassium | 214.85mg | 2% | |
| Total Carbs | 10.4g | 2% | |
| Sugars | 1.05g | 2% | |
| Dietary Fiber | 0.26g | 1% | |
| Protein | 18.27g | 20% | |
| Vitamin C | 4mg | 4% | |
| Iron | 1.1mg | 3% | |
| Calcium | 66.6mg | 4% | |
* 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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