Directions:
- Heat olive oil in a skillet over medium heat. Cook and stir onion, bell pepper, and jalapeno peppers in hot oil until tender, 3 to 5 minutes. Add shrimp and continue cooking until shrimp are pink and no longer opaque, about 5 minutes more. Pour tomato soup over shrimp mixture; season with hot pepper sauce. Simmer mixture until hot, about 5 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 417.99 Kcal (1750 kJ) | ||
| Calories from fat | 190.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.14g | 33% | |
|---|---|---|---|
| Cholesterol | 208.61mg | 70% | |
| Sodium | 558.13mg | 23% | |
| Potassium | 486.56mg | 10% | |
| Total Carbs | 22.32g | 7% | |
| Sugars | 4.85g | 19% | |
| Dietary Fiber | 1.23g | 5% | |
| Protein | 32.12g | 64% | |
| Vitamin C | 56.1mg | 94% | |
| Vitamin A | 1mg | 33% | |
| Iron | 18.4mg | 102% | |
| Calcium | 109.8mg | 11% | |
| Amount Per 100 g | |||
| Calories | 173.72 Kcal (727 kJ) | ||
| Calories from fat | 79.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.79g | 33% | |
|---|---|---|---|
| Cholesterol | 86.7mg | 70% | |
| Sodium | 231.96mg | 23% | |
| Potassium | 202.21mg | 10% | |
| Total Carbs | 9.28g | 7% | |
| Sugars | 2.02g | 19% | |
| Dietary Fiber | 0.51g | 5% | |
| Protein | 13.35g | 64% | |
| Vitamin C | 23.3mg | 94% | |
| Vitamin A | 0.4mg | 33% | |
| Iron | 7.6mg | 102% | |
| Calcium | 45.6mg | 11% | |
* 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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