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Shrimp And Pepper Salad

  Vegetable oil 30 Milliliter (2 Tablespoons)
  Onion 1 , thinly sliced
  Yellow peppers 2 , thinly sliced
  Garlic 2 Clove (10 gm), smashed and chopped
  Thinly sliced eggplant 375 Milliliter (1 1/2 Cups)
  Cooked shrimp 1⁄2 Pound (250 Gram)
  Wine vinegar 45 Milliliter (3 Tablespoons)
  Olive oil 125 Milliliter (1/2 Cup)
  Salt To Taste
  Pepper To Taste

Heat vegetable oil in large frying pan.
Cook onion, peppers, garlic and eggplant 7 minutes over medium heat with cover.
Stir 2 to 3 times during cooking and season well.
Remove vegetables from pan and transfer to salad bowl; set aside.
Add shrimp, vinegar and olive oil to frying pan; season well.
Cook 1 to 2 minutes over medium-high heat.
Drain most of the oil off, then add shrimp to salad bowl.
Toss and cool slightly before serving.

Recipe Summary

Side Dish

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1832 Calories from Fat 1405

% Daily Value*

Total Fat 159 g244.5%

Saturated Fat 22.1 g110.4%

Trans Fat 0 g

Cholesterol 442.3 mg147.4%

Sodium 930.2 mg38.8%

Total Carbohydrates 54 g18%

Dietary Fiber 17.6 g70.4%

Sugars 14.8 g

Protein 56 g111.9%

Vitamin A 22.4% Vitamin C 817.6%

Calcium 20.4% Iron 58%

*Based on a 2000 Calorie diet

Shrimp And Pepper Salad Recipe