Directions:
- Cook rice according to package directions. Meanwhile, in a large skillet, saute shrimp and garlic in oil and butter for 3-4 minutes or until shrimp turn pink.
- Combine cornstarch and orange juice until smooth; stir in the basil and salt. Gradually stir into the skillet. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Serve with rice. Yield: 3 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 597.17 Kcal (2500 kJ) | ||
| Calories from fat | 336.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.35g | 57% | |
|---|---|---|---|
| Cholesterol | 97.85mg | 33% | |
| Sodium | 1953.99mg | 81% | |
| Potassium | 236.16mg | 5% | |
| Total Carbs | 54.18g | 18% | |
| Sugars | 3.33g | 13% | |
| Dietary Fiber | 1.97g | 8% | |
| Protein | 13.86g | 28% | |
| Vitamin C | 21.6mg | 36% | |
| Iron | 4.6mg | 26% | |
| Calcium | 139.7mg | 14% | |
| Amount Per 100 g | |||
| Calories | 276.67 Kcal (1158 kJ) | ||
| Calories from fat | 155.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.31g | 57% | |
|---|---|---|---|
| Cholesterol | 45.34mg | 33% | |
| Sodium | 905.3mg | 81% | |
| Potassium | 109.41mg | 5% | |
| Total Carbs | 25.1g | 18% | |
| Sugars | 1.54g | 13% | |
| Dietary Fiber | 0.91g | 8% | |
| Protein | 6.42g | 28% | |
| Vitamin C | 10mg | 36% | |
| Iron | 2.1mg | 26% | |
| Calcium | 64.7mg | 14% | |
* 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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