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Jamaican Shrimp and Rice Salad

Heart.Foods's picture
  Lime juice 1⁄3 Cup (5.33 tbs)
  Low sodium worcestershire sauce 3 Tablespoon
  Low calorie ketchup 1 Tablespoon
  Hot sauce 2 Teaspoon
  Vegetable oil 2 Teaspoon
  Molasses 2 Teaspoon
  Freshly ground pepper 1⁄4 Teaspoon
  Garlic 1 Clove (5 gm), crushed
  Cooked long grain rice 3 Cup (48 tbs) (Cooked Without Salt Or Fat)
  Chopped fresh cilantro 1⁄2 Cup (8 tbs)
  Chopped green onions 1⁄2 Cup (8 tbs)
  No salt added black beans 15 Ounce, rinsed and drained (1 Can)
  Roasted red peppers in water 7 Ounce, drained and chopped (1 Jar)
  Unpeeled medium shrimp 1 1⁄2 Pound (Use Fresh)
  Vegetable cooking spray 4

Combine first 8 ingredients in a large bowl; set 1 tablespoon of mixture aside.
Add rice and next 4 ingredients to remaining juice mixture.
Stir well; set aside.
Peel and devein shrimp.
Place shrimp on rack of a broiler pan coated with cooking spray, and brush with reserved 1 tablespoon lime juice mixture.
Broil 5 1/2 inches from heat (with electric oven door partially opened) 2 minutes on each side or until shrimp turn pink.
Add shrimp to rice mixture, and stir.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2006 Calories from Fat 293

% Daily Value*

Total Fat 33 g50.3%

Saturated Fat 5.4 g27.2%

Trans Fat 0 g

Cholesterol 1034.1 mg344.7%

Sodium 4154 mg173.1%

Total Carbohydrates 232 g77.5%

Dietary Fiber 29.2 g116.8%

Sugars 24.7 g

Protein 182 g363.3%

Vitamin A 299.2% Vitamin C 331.5%

Calcium 79% Iron 131.3%

*Based on a 2000 Calorie diet

Jamaican Shrimp And Rice Salad Recipe