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Hispanic Kitchen- servings: 4
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 172 % Daily Value *
- Total Fat: 5 g 7.67%
- Saturated Fat: 1 g 4.04%
- Trans Fat: 0 g %
- Cholesterol: 143 mg 47.63%
- Sodium: 845 mg 35.21%
- Calcium: 87 mg 8.65%
- Potassium: 537 mg 15.34%
- Magnesium: 0 mg 0%
- Iron: 1 mg 5.83%
- Zinc: 0 mg 0%
- Total Carbohydrate: 15 g %
- Dietary Fiber: 3 g 11.33%
- Sugar: 9 g
- Protein: 17 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 1 g
- Vitamin A 24.89%
- Vitamin C 100.97%
- Vitamin D 0.57%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges- Exchange - Fat1
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables1
- Exchange - Lean Meat2
- Exchange - Alcohol0
MyPlate Info- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total1 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total3 oz-eq
Ingredients
1 pound extra large shrimp, peeled and cleaned
1/3 teaspoon salt
1/3 teaspoon pepper
1/3 teaspoon smoked paprika
1/3 teaspoon jalapeño powder
*if you can’t find jalapeño powder, substitute with cayenne or chipotle
Olive oil
1 1/2 tablespoons red wine vinegar
1/2 cup diced white onion
1 to 2 serrano or jalapeños, diced
4 cloves garlic, minced
2 roma tomatoes, diced
Juice of 1 lime
Salt and fresh cracked pepper to taste
Salt and fresh cracked pepper to taste
1/4 cup chopped cilantro
Instructions