11 Ingredients
  • 1 large jicama, peeled and julienned using a mandoline (about 4 cups)
  • 1 large carrot, peeled and julienned using a mandoline
  • 2 stalks celery, very finely sliced
  • 1/4 cup mint, chopped
  • 1/4 cup cilantro, chopped
  • 2 serrano chiles, minced
  • 1/2 pound peeled, cooked medium shrimp (36 to 42 per lb.), tails removed, sliced in half lengthwise
  • 6 tablespoons fresh lime juice
  • 2 tablespoons sugar
  • 2 tablespoons Thai or Vietnamese fish sauce (nam pla or nuoc mam)
  • 1/3 cup chopped salted peanuts
Nutrition
3311
166% daily value
4 servings
                                       
                                            high-​protein, high-​fiber, low-​fat, low-​carb, dairy-​free, gluten-​free
     

Fat

78% 51

Saturated

63% 13

Trans

- 1

Monounsaturated

- 11

Polyunsaturated

- 14

Carbs

22% 67

Carbs (net)

- 57

Fiber

37% 9

Sugars

- 11

Sugars, added

- 6

Protein

1214% 607

Cholesterol

1857% 5572

Sodium

1076% 25825

Calcium

245% 2445

Magnesium

247% 1038

Potassium

117% 5485

Iron

62% 11

Zinc

397% 44

Phosphorus

1554% 10880

Vitamin A

285% 2561

Vitamin C

43% 39

Thiamin (B1)

80% 1

Riboflavin (B2)

59% 1

Niacin (B3)

508% 81

Vitamin B6

565% 7

Folate equivalent (total)

223% 893

Folate (food)

- 893

Folic acid

- 0

Vitamin B12

2047% 49

Vitamin D

29% 4

Vitamin E

399% 60

Vitamin K

21% 26
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