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Ingredients
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1 tablespoon olive oil
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1 small onion, chopped
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3 potatoes, peeled and cubed
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2 carrots, peeled and cubed
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2 quarts fish broth
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1 cube shrimp bouillon
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1 ⅔ pounds uncooked medium shrimp, peeled and deveined
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1 pinch salt to taste
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1 lime, cut into 8 wedges
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2 jalapeno peppers, chopped
Directions
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Heat oil in a saucepan over medium heat. Add onion; saute until translucent, about 3 minutes. Add potatoes and carrots; saute until starting to soften, about 5 minutes. Pour in fish stock and bring to a boil. Add shrimp bouillon. Reduce heat and simmer until vegetables are soft, about 10 minutes. Add shrimp; cook until bright pink on the outside and the meat is opaque, about 5 minutes. Season with salt. Serve hot with lime wedges and jalapenos.
Nutrition Facts (per serving)
204 | Calories |
4g | Fat |
19g | Carbs |
22g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 204 | |
% Daily Value * | |
Total Fat 4g | 5% |
Saturated Fat 1g | 4% |
Cholesterol 144mg | 48% |
Sodium 1201mg | 52% |
Total Carbohydrate 19g | 7% |
Dietary Fiber 3g | 10% |
Total Sugars 2g | |
Protein 22g | 44% |
Vitamin C 23mg | 26% |
Calcium 120mg | 9% |
Iron 4mg | 20% |
Potassium 760mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.