Directions:
- Place the shrimp in enough lightly salted water to cover. Bring to a boil. Cover and immediately remove from heat. Set aside 1 minute. Drain and rinse the shrimp under cold water to stop the cooking. Cut the jalapeños in half lengthwise. Place in a large bowl with the shrimp. Toss with the pickling liquid, lime juice, cilantro, and salt. Cover and refrigerate up to 1 day ahead.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2117.74 Kcal (8867 kJ) | ||
| Calories from fat | 1163.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 129.29g | 199% | |
|---|---|---|---|
| Cholesterol | 394.55mg | 132% | |
| Sodium | 8360.35mg | 348% | |
| Potassium | 705.35mg | 15% | |
| Total Carbs | 197.05g | 66% | |
| Sugars | 2.15g | 9% | |
| Dietary Fiber | 7.6g | 30% | |
| Protein | 54.73g | 109% | |
| Vitamin C | 46mg | 77% | |
| Iron | 6.9mg | 38% | |
| Calcium | 211.5mg | 21% | |
| Amount Per 100 g | |||
| Calories | 275.48 Kcal (1153 kJ) | ||
| Calories from fat | 151.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.82g | 199% | |
|---|---|---|---|
| Cholesterol | 51.32mg | 132% | |
| Sodium | 1087.53mg | 348% | |
| Potassium | 91.75mg | 15% | |
| Total Carbs | 25.63g | 66% | |
| Sugars | 0.28g | 9% | |
| Dietary Fiber | 0.99g | 30% | |
| Protein | 7.12g | 109% | |
| Vitamin C | 6mg | 77% | |
| Iron | 0.9mg | 38% | |
| Calcium | 27.5mg | 21% | |
* 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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