Directions:
- Heat the oil in a large non-stick skillet over medium heat.
- Saute the onion and garlic until tender, about 5 minutes; add tomatoes with liquid and the jalapeno pepper; simmer approximately 10 minutes.
- Add the shrimp and cook until the shrimp turn pink, approximately 3 to 4 minutes.
- In a small dish, combine the cornstarch with 1 tablespoon water and stir to blend; whisk into the skillet and stir until the sauce thickens, about 1 minute then stir in the cilantro.
- Divide the rice among 4 bowls, and top with equal portions of the shrimp and vegetable mixture.
- Garnish each dish with lime wedges and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 483.49 Kcal (2024 kJ) | ||
| Calories from fat | 209.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.26g | 36% | |
|---|---|---|---|
| Cholesterol | 65.76mg | 22% | |
| Sodium | 1302.36mg | 54% | |
| Potassium | 305.35mg | 6% | |
| Total Carbs | 57.9g | 19% | |
| Sugars | 3.75g | 15% | |
| Dietary Fiber | 4.47g | 18% | |
| Protein | 13.05g | 26% | |
| Vitamin C | 42.5mg | 71% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 14.8mg | 82% | |
| Calcium | 54.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 164.37 Kcal (688 kJ) | ||
| Calories from fat | 71.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.91g | 36% | |
|---|---|---|---|
| Cholesterol | 22.35mg | 22% | |
| Sodium | 442.75mg | 54% | |
| Potassium | 103.81mg | 6% | |
| Total Carbs | 19.68g | 19% | |
| Sugars | 1.27g | 15% | |
| Dietary Fiber | 1.52g | 18% | |
| Protein | 4.44g | 26% | |
| Vitamin C | 14.5mg | 71% | |
| Vitamin A | 0.3mg | 25% | |
| Iron | 5mg | 82% | |
| Calcium | 18.6mg | 5% | |
* 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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