Shrimp in Spiced Carrot Juice
- Total Time
- 45 minutes
- Rating
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Ingredients
- 2cups water
- ½carrot, peeled and diced
- 2cups carrot juice
- 3keffir lime leaves, chopped
- ¼teaspoon minced Thai bird peppers, or to taste
- 2tablespoons fresh lime juice
- 2½tablespoons butter
- ½tablespoon chopped fresh coriander leaves
- ½tablespoon chopped fresh mint leaves
- 24medium to large shrimp (about 1 pound), peeled and deveined
- Salt and cayenne pepper to taste
Nutritional analysis per serving (4 servings)
231 calories; 9 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 13 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 24 grams protein; 1076 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring water to a boil in a 2-quart saucepan, add the carrots and cook 2 minutes. Drain and set aside.
- Step 2
Place the carrot juice, lime leaves, Thai peppers, lime juice and 2 tablespoons of the butter in the saucepan. Bring to a simmer and cook, stirring, until the butter blends in. Remove from heat and stir in the coriander, mint and carrots. Set aside and keep warm.
- Step 3
Heat the remaining butter in a nonstick skillet, add the shrimp and brown lightly, about a minute on each side. Divide the shrimp among 4 soup plates. Reheat the carrot sauce, season with salt and cayenne pepper, pour it over the shrimp and serve.
Private Notes