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Cashew shrimp celery3/1/2024 Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. Steamed rice that takes on all those fantastic flavors is just perfect.Ĭalories: 311 (16%) | Carbohydrates: 12 g (4%) | Protein: 25 g (50%) | Fat: 16 g (25%) | Saturated Fat: 9 g (56%) | Cholesterol: 285 mg (95%) | Sodium: 1662 mg (72%) | Potassium: 208 mg (6%) | Sugar: 3 g (3%) | Vitamin A: 60 IU (1%) | Vitamin C: 6.5 mg (8%) | Calcium: 181 mg (18%) | Iron: 3.4 mg (19%)Įrren's Kitchen is written and produced for informational intentions only. The sauce is full of beautiful Asian flavor that’s rich and so scrumptious that there’s no need for fried rice. It’s a dish to rival the Chinese take out. I’m telling you, once you try this recipe, it will become a favorite you make all the time. I’ve done this dish with peppers and water chestnuts which works really well. If you want to add some of your favorite vegetables, feel free to add them. I know restaurant versions usually have vegetables in it, but when I made this it was really hot out and I wanted as little time over the hot stove as possible, so I steamed some broccoli in the microwave and served it on the side. This dish is a great example of how easy it is to make a home-cooked, flavorful meal in no time flat. If you love Cashew Chicken but are looking for something that’s even quicker to make, you have to try this shrimp version. Photo shown is stock photography and not the actual end result.This amazing seafood dish looks (and tastes) so impressive, but it’s super-speedy and simple to make. May be served in lettuce cups or in a serving bowls.Now slowly stir mayo dressing into shrimp mixture taking care not to crush the ingredients.In a separate smaller bowl, mix mayonnaise, sour cream, lemon juice, dill.Stir together shrimp, peas, cashews, onions, celery, shrimp and water chestnuts in a large bowl.1/4 cup Smart Beat - Fat-Free Mayonnaise.1 can Water Chestnuts - Sliced (Asian foods aisle of the supermarket).8 ounces of Petit Peas - Thawed (1/2 a 16 ounce bag from the frozen section).Serves up to 2-6 (if eaten as complete meal, serves 2. There is an ability to add comments on any of our articles. As always, we ask for your feedback if get a chance to try this Shrimp Cashew Salad recipe out. One of us (ahem.Ruben) thinks those are the best part of the dish so he would be pretty crushed if they were suddenly no longer in the recipe. The one ingredient that I think could be skipped to really create a low-cal meal would be the cashews. The recipe though not focused specifically on peas, just wouldn't taste the same without them. It is so good you won't be able to stop eating it so when in doubt, make more.įor those of you who don't like peas (we use the Petit Peas), you may want to pass. Two of us devour the entire dish by ourselves so make sure to make extra if you are eating this as a main course. The best part about it is it can be made in under 10 minutes and tastes like a restaurant quality meal. This Shrimp Cashew Salad Recipe is a Cookbook Village favorite and has been developed using fat-free ingredients, where possible.
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