Grilled Shrimp and Rice Noodle Salad Recipe
Ingredients
- Shrimps - 10 to 12, peeled, de-veined
- Rice Vermicelli - 85 gms
- Lime Juice - 2 1/2 tblsp
- Brown Sugar - 2 1/2 tblsp
- Thai Fish Sauce - 2 1/2 tblsp
- Sesame Oil - 1/2 tsp
- Olive Oil - 1/2 tblsp
- Carrot - 1, cut into strips
- Mango - 1, small, ripe, peeled, pitted, finely sliced
- Spring Onions - 1, large or 2, small, finely sliced
- Mint Leaves - 1/4 cup
- Jalapeno - 1, small, red, sliced
- Peanuts - 2 tblsp, roasted
- Salt as per taste
- Black Pepper Powder as per taste
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 374g | |
| Calories 473 | |
| Calories from Fat 171 | 36% |
| Total Fat 19.21g | 24% |
| Saturated Fat 2.97g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 3594mg | 150% |
| Potassium 825mg | 24% |
| Total Carbs 72.65g | 19% |
| Dietary Fiber 6.7g | 22% |
| Sugars 60.88g | 41% |
| Protein 10.41g | 17% |
