Directions:
- In a large bowl, combine the lemon juice, chutney, honey, ginger, red pepper flakes (if using), coriander, and salt;. mix well.
- Add the shrimp and toss well to coat; cover and refrigerate for 2 hours.
- About 10 minutes before serving time, heat the vegetable oil in a large skillet over medium-high heat.
- Just before the oil starts smoking, add the shrimp and marinade to the pan.
- Sauté for 1 to 2 minutes or until the shrimp are pink and no longer translucent.
- Transfer to a serving bowl and pour any liquid from the pan over the shrimp.
- Serve warm with basmatti rice with chives.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 411.15 Kcal (1721 kJ) | ||
| Calories from fat | 240.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.69g | 41% | |
|---|---|---|---|
| Cholesterol | 65.76mg | 22% | |
| Sodium | 1441.63mg | 60% | |
| Potassium | 105.4mg | 2% | |
| Total Carbs | 36.55g | 12% | |
| Sugars | 4.44g | 18% | |
| Dietary Fiber | 1.25g | 5% | |
| Protein | 9.11g | 18% | |
| Vitamin C | 2.1mg | 4% | |
| Iron | 1.2mg | 7% | |
| Calcium | 35.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 318.66 Kcal (1334 kJ) | ||
| Calories from fat | 186.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.68g | 41% | |
|---|---|---|---|
| Cholesterol | 50.97mg | 22% | |
| Sodium | 1117.33mg | 60% | |
| Potassium | 81.69mg | 2% | |
| Total Carbs | 28.33g | 12% | |
| Sugars | 3.44g | 18% | |
| Dietary Fiber | 0.97g | 5% | |
| Protein | 7.06g | 18% | |
| Vitamin C | 1.6mg | 4% | |
| Iron | 0.9mg | 7% | |
| Calcium | 27.3mg | 4% | |
* 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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