Directions:
- CARROT RIBBONS: Peel the carrot and then continue peeling long strips, rotating the carrot so the strips don’t get too wide.
- Heat oil and butter in a large skillet on medium heat. Add the garlic, jalapeno, onion, and ginger. Cook 1 minute to soften onions. Add carrots, and water chestnuts and continue cooking until carrots are just tender, about 2-3 minutes. Spoon the vegetables to a dish and cover to keep warm.
- In the same skillet increase the heat to med-high. Add the juices and honey. When the juice has simmered down some, add the shrimp and cook about 1 minute per side when shrimp is just about fully cooked.
- Add the vegetables back in along with the cooked rice and stir until sauce coats everything and thickens. Plate up, garnish with the dried parsley, and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 852.85 Kcal (3571 kJ) | ||
| Calories from fat | 380.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.31g | 65% | |
|---|---|---|---|
| Cholesterol | 113.9mg | 38% | |
| Sodium | 1962.07mg | 82% | |
| Potassium | 384.03mg | 8% | |
| Total Carbs | 103.6g | 35% | |
| Sugars | 11.87g | 47% | |
| Dietary Fiber | 3.47g | 14% | |
| Protein | 18.08g | 36% | |
| Vitamin C | 30.3mg | 51% | |
| Vitamin A | 0.3mg | 8% | |
| Iron | 3.9mg | 22% | |
| Calcium | 77.5mg | 8% | |
| Amount Per 100 g | |||
| Calories | 257.11 Kcal (1076 kJ) | ||
| Calories from fat | 114.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.75g | 65% | |
|---|---|---|---|
| Cholesterol | 34.34mg | 38% | |
| Sodium | 591.52mg | 82% | |
| Potassium | 115.77mg | 8% | |
| Total Carbs | 31.23g | 35% | |
| Sugars | 3.58g | 47% | |
| Dietary Fiber | 1.05g | 14% | |
| Protein | 5.45g | 36% | |
| Vitamin C | 9.1mg | 51% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 1.2mg | 22% | |
| Calcium | 23.4mg | 8% | |
* 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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