Directions:
- In a small saucepan, bring rice and water to a boil. Reduce heat; cover and simmer for 30-35 minutes or until liquid is absorbed and rice is tender. Transfer to a large bowl; cool completely.
- Stir in the shrimp, plums, cucumber, cilantro, onion and jalapeno. In a jar with a tight-fitting lid, combine the vinegar, oil, honey, mustard, ginger, chili sauce and garlic; shake well. Pour over shrimp mixture and toss to coat. Serve over salad greens. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 844.35 Kcal (3535 kJ) | ||
| Calories from fat | 224.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.93g | 38% | |
|---|---|---|---|
| Cholesterol | 156.46mg | 52% | |
| Sodium | 461.47mg | 19% | |
| Potassium | 425.79mg | 9% | |
| Total Carbs | 45.34g | 15% | |
| Sugars | 10.71g | 43% | |
| Dietary Fiber | 4.39g | 18% | |
| Protein | 28.66g | 57% | |
| Vitamin C | 44.1mg | 73% | |
| Vitamin A | 4.7mg | 158% | |
| Iron | 169.7mg | 943% | |
| Calcium | 177.9mg | 18% | |
| Amount Per 100 g | |||
| Calories | 156.77 Kcal (656 kJ) | ||
| Calories from fat | 41.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.63g | 38% | |
|---|---|---|---|
| Cholesterol | 29.05mg | 52% | |
| Sodium | 85.68mg | 19% | |
| Potassium | 79.06mg | 9% | |
| Total Carbs | 8.42g | 15% | |
| Sugars | 1.99g | 43% | |
| Dietary Fiber | 0.81g | 18% | |
| Protein | 5.32g | 57% | |
| Vitamin C | 8.2mg | 73% | |
| Vitamin A | 0.9mg | 158% | |
| Iron | 31.5mg | 943% | |
| Calcium | 33mg | 18% | |
* 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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