Directions:
- Mix the lime juice, orange juice, hot sauce, vinegar, peach marmalade, olive oil, cayenne pepper and ginger in a bowl.
- Place the shrimp in a glass dish or reseable plastic bag.
- Pour the mixture over the shrimp and let marinate in the refrigerator for at least 1 hr (but up to over night).
- Coat a non-stick skillet with cooking spray and heat over a med-high setting.
- Remove the shrimp from the marinade, reserving a cup of the marinade.
- Add the shrimp to the skillet and cook until they are slightly pink.
- Add the cornstarch to the marinade and mix well.
- Add the cornstarch mixture to the skillet and finish cooking the shrimp.
- Add salt and pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 987.27 Kcal (4134 kJ) | ||
| Calories from fat | 642.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 71.42g | 110% | |
|---|---|---|---|
| Cholesterol | 131.52mg | 44% | |
| Sodium | 2780.59mg | 116% | |
| Potassium | 343.31mg | 7% | |
| Total Carbs | 72.51g | 24% | |
| Sugars | 3.4g | 14% | |
| Dietary Fiber | 2.87g | 11% | |
| Protein | 18.8g | 38% | |
| Vitamin C | 31.5mg | 52% | |
| Iron | 2.4mg | 14% | |
| Calcium | 78.5mg | 8% | |
| Amount Per 100 g | |||
| Calories | 282.96 Kcal (1185 kJ) | ||
| Calories from fat | 184.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.47g | 110% | |
|---|---|---|---|
| Cholesterol | 37.69mg | 44% | |
| Sodium | 796.94mg | 116% | |
| Potassium | 98.4mg | 7% | |
| Total Carbs | 20.78g | 24% | |
| Sugars | 0.97g | 14% | |
| Dietary Fiber | 0.82g | 11% | |
| Protein | 5.39g | 38% | |
| Vitamin C | 9mg | 52% | |
| Iron | 0.7mg | 14% | |
| Calcium | 22.5mg | 8% | |
* 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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