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| Recipe: Acapulco Shrimp |
Servings: 8
Preparation Time: 10 min.
Cooking Time: 0 min.
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| Ingredients: |
- 1 cup chilli sauce
- 1 Tbs. fresh lime juice
- 1-1/2 tsp. white horseradish, creamy style
- 1/4 tsp. hot red pepper sauce
- 2 Lbs. largecooked and peeled shrimp
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| Cooking Directions: |
Combine all ingredients, except shrimp, in a bowl. Mix until well blended. Serve with shrimp. |
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| Per Serving:
calories 143, fat 2.6g, calories from fat 17%, protein 26.6g, cholesterol 196.2mg, dietary fiber 0.2g
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| Nutrients |
Exchanges |
| Calories |
143 |
Milk Exchanges |
0.0 |
| Protein |
26.6g |
Vegetable Exchanges |
0.0 |
| Carbohydrates |
2.6g |
Fruit Exchanges |
0.0 |
| Dietary Fiber |
0.2g |
Bread Exchanges |
0.0 |
| Sugar |
0.9g |
Other Carbohydrates/Sugar Exchanges |
0.0 |
| Fat Total |
2.6g |
Lean Meat Exchanges |
0.0 |
| Saturated Fat |
0.7g |
Very Lean Meat/Protein Exchanges |
3.4 |
| Mono-unsaturated Fat |
0.6g |
Fat Exchanges |
0.1 |
| Poly-unsaturated Fat |
1.4g |
| % Calories from Fat |
17% |
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|
| Cholesterol |
196.2mg |
| Sodium |
201.2mg |
| Vitamins |
Minerals |
| Vitamin A |
317.9IU |
Calcium |
70.5mg |
| Thiamin (B1) |
0.3mg |
Copper |
0.5mg |
| Riboflavin (B2) |
0.7mg |
Iron |
3.3mg |
| Niacin (B3) |
3.3mg |
Magnesium |
49.9mg |
| Vitamin B6 |
0.2mg |
Manganese |
0.7mg |
| Vitamin B12 |
1.3mcg |
Phosphorus |
269.7mg |
| Vitamin C |
12.5mg |
Potassium |
417.1mg |
| Vitamin E |
1.9IU |
Selenium |
45.2mcg |
| Folate |
5.5mcg |
Sodium |
201.2mg |
| Pantothenic Acid |
0.3mg |
Zinc |
1.5mg |
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