Directions:
- Saute shrimp in butter for 1 minute, or until shrimp turn pink, using a large skillet. Add celery and onions. Cook, stirring, 2 minutes. Add spinach and chinese vegetables. Cover and cook 1 minute. Blend pepper, soy sauce, chicken broth and cornstarch together. Stir into shrimp-vegetable mixture. Cook, stirring until sauce is clear and thickened, about 2 minutes. Serve over beds of fluffy rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 507.85 Kcal (2126 kJ) | ||
| Calories from fat | 197.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.91g | 34% | |
|---|---|---|---|
| Cholesterol | 64.59mg | 22% | |
| Sodium | 2334.21mg | 97% | |
| Potassium | 688.64mg | 15% | |
| Total Carbs | 62.89g | 21% | |
| Sugars | 5.02g | 20% | |
| Dietary Fiber | 6.45g | 26% | |
| Protein | 15.83g | 32% | |
| Vitamin C | 19.3mg | 32% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 3.4mg | 19% | |
| Calcium | 103.1mg | 10% | |
| Amount Per 100 g | |||
| Calories | 111.42 Kcal (466 kJ) | ||
| Calories from fat | 43.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.81g | 34% | |
|---|---|---|---|
| Cholesterol | 14.17mg | 22% | |
| Sodium | 512.11mg | 97% | |
| Potassium | 151.08mg | 15% | |
| Total Carbs | 13.8g | 21% | |
| Sugars | 1.1g | 20% | |
| Dietary Fiber | 1.41g | 26% | |
| Protein | 3.47g | 32% | |
| Vitamin C | 4.2mg | 32% | |
| Vitamin A | 0.1mg | 12% | |
| Iron | 0.7mg | 19% | |
| Calcium | 22.6mg | 10% | |
* 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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