Directions:
- Peel and devein shrimp, leaving the tails on. Butterfly each shrimp along the outside curve.
- In a small saucepan, combine the lemon juice, lime juice, brown sugar and ginger. Bring to a boil; cook until liquid is reduced by half, about 10 minutes. Stir in the jalapeno, lemon peel, lime peel, peppercorns and salt; cook 1 minute longer. Remove from the heat. Stir in 1 tablespoon olive oil. When cool, coat shrimp with sauce mixture.
- In a large skillet, cook shrimp in remaining oil in batches over medium-high heat for 1-2 minutes on each side or until shrimp turn pink. Yield: 5 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 709.44 Kcal (2970 kJ) | ||
| Calories from fat | 425.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 47.3g | 73% | |
|---|---|---|---|
| Cholesterol | 106.53mg | 36% | |
| Sodium | 2454.4mg | 102% | |
| Potassium | 230.12mg | 5% | |
| Total Carbs | 61.24g | 20% | |
| Sugars | 7.25g | 29% | |
| Dietary Fiber | 2.3g | 9% | |
| Protein | 14.67g | 29% | |
| Vitamin C | 25.3mg | 42% | |
| Iron | 1.9mg | 11% | |
| Calcium | 67.5mg | 7% | |
| Amount Per 100 g | |||
| Calories | 272.28 Kcal (1140 kJ) | ||
| Calories from fat | 163.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.16g | 73% | |
|---|---|---|---|
| Cholesterol | 40.88mg | 36% | |
| Sodium | 942.01mg | 102% | |
| Potassium | 88.32mg | 5% | |
| Total Carbs | 23.5g | 20% | |
| Sugars | 2.78g | 29% | |
| Dietary Fiber | 0.88g | 9% | |
| Protein | 5.63g | 29% | |
| Vitamin C | 9.7mg | 42% | |
| Iron | 0.7mg | 11% | |
| Calcium | 25.9mg | 7% | |
* 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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