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Nutrition Facts
Serving Size 304 g
(Approx. 4 Servings)
Amount Per Serving
Calories 220 Calories From Fat 70
% Daily Value*
Total Fat 8 g 12%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 140 mg 47%
Sodium 480 mg 20%
Total Carbohydrate 19 g 6%
Dietary Fiber 3 g 12%
Sugars 13 g
Protein 20 g
Vitamin A 4% Iron 4%
Vitamin C 110% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Chili Lime Shrimp Appetizer
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

1/3 cup(s) H-E-B More Fruit Pineapple Spread
1/2 Tsp H-E-B Dijon Mustard
1/4 Tsp crushed Red Pepper flakes
16 Oz H-E-B New Harvest Wild Gulf Brown Shrimp, peeled and deveined, tail attached
2 1/2 lime, 2 juiced, 1/2 peeled
2 Tbsp Central Market Organics Infused Chili Garlic Olive Oil
1/2 Tsp H-E-B Iodized Salt
1/2 Tsp H-E-B Black Pepper
2 cup(s) Angel Hair cabbage
4 red radishes, thin sliced, cut into strips
1/2 cup(s) cilantro, chopped
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Instructions

1
Combine pineapple spread, mustard and crushed red peppers for dipping sauce in small bowl. Cover and refrigerate until ready to serve.
2
Combine shrimp, lime juice, chili garlic olive oil, salt and pepper in large zipper bag.
3
Seal and turn several times to coat shrimp. Marinate in refrigerator 1 hour or until ready to grill.
4
Heat gas or charcoal grill to medium heat.
5
Set grilling mesh on foil-lined sheet pan, spray with nonstick cooking spray, and arrange shrimp on top. Grill shrimp for 3 minutes with lid down.
6
On 4 small plates layer cabbage, radishes and cilantro.
7
Top each plate with 4 grilled shrimp and drizzle with 2 teaspoons dipping sauce. Season with salt and pepper and serve.

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