Directions:
- In a bowl, combine the shallot, chili sauce, olive oil and lime juice and zest, mixing well. Stir in the shrimp, red pepper and salt and pepper. (Salad can be refrigerated at this point for up to 4 hours. When ready to use, bring to room temperature and drain any excess liquid).
- Add chopped cilantro and mix well,.
- Arrange endive leaves on a platter, fill each with 1 1/2 teaspoons of shrimp salad and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 189.69 Kcal (794 kJ) | ||
| Calories from fat | 33.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.69g | 6% | |
|---|---|---|---|
| Cholesterol | 14.06mg | 5% | |
| Sodium | 297.53mg | 12% | |
| Potassium | 96.46mg | 2% | |
| Total Carbs | 30.96g | 10% | |
| Sugars | 2.27g | 9% | |
| Dietary Fiber | 27.16g | 109% | |
| Protein | 10.92g | 22% | |
| Vitamin C | 83.4mg | 139% | |
| Iron | 8.9mg | 50% | |
| Calcium | 359.8mg | 36% | |
| Amount Per 100 g | |||
| Calories | 24.12 Kcal (101 kJ) | ||
| Calories from fat | 4.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.47g | 6% | |
|---|---|---|---|
| Cholesterol | 1.79mg | 5% | |
| Sodium | 37.83mg | 12% | |
| Potassium | 12.27mg | 2% | |
| Total Carbs | 3.94g | 10% | |
| Sugars | 0.29g | 9% | |
| Dietary Fiber | 3.45g | 109% | |
| Protein | 1.39g | 22% | |
| Vitamin C | 10.6mg | 139% | |
| Iron | 1.1mg | 50% | |
| Calcium | 45.7mg | 36% | |
* 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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