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Correo Electrónico
 |
Ingredientes
- Shrimp:
- 1 pound extra large shrimp (21-25 per pound), peeled and deveined
- 2 teaspoons low sodium (gluten free) soy sauce
- 2 teaspoons Chinese rice cooking wine or dry sherry **
- Stir-Fry:
- 3 scallions, minced
- 3 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 5 teaspoons canola oil
- 2 red bell peppers, stemmed, seeded and cut into matchsticks
- 12 ounces snow peas, trimmed
- 1 recipe Coconut Curry Sauce (sell below)
- Coconut Curry Sauce
- (makes about 1 cup)
- 3/4 cup light coconut milk
- 6 tablespoons low sodium (gluten free) chicken broth
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- 1/4 teaspoon salt
- 2 teaspoons curry powder
- 1/8 teaspoon red pepper flakes
- Serving size: 1 1/2 cup (not including rice)
- Cal: 240, Fat: 10g, Sat Fat: 2g, Chol: 110mg, Carb: 17g, Protein: 21g, Fiber: 4g, Sodium: 440mg
View Full Recipe at Gluten Free Edmonton
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1354g | |
| Calories 1332 | |
| Calories from Fat 597 | 45% |
| Total Fat 69.4g | 87% |
| Saturated Fat 35.78g | 143% |
| Trans Fat 0.09g | |
| Cholesterol 689mg | 230% |
| Sodium 1688mg | 70% |
| Potassium 2603mg | 74% |
| Total Carbs 68.37g | 18% |
| Dietary Fiber 17.5g | 58% |
| Sugars 13.94g | 9% |
| Protein 111.74g | 179% |
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