4 Serves
90 Mins
In a bowl, marinate the shrimp with lime juice, salt, and pepper for 20 minutes.
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AmericanVitamin E
4 mg / 15 mgVitamin K
55 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
70 µg / 400 µgCalcium
132 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
83 mg / 420 mgPhosphorus
343 mg / 1,250 mgPotassium
692 mg / 4,700 mgSodium
1064 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
52 µg / 55 µgFiber
4 g / 28 gSugar
6 g / 50 gSaturated Fat
16 g / 20 gCholesterol
156 mg / 300 mgCaffeine
0 mgNet Carbs
20 gAlcohol
0 g
Heat the dende oil in a large clay pot over medium heat and sauté the onions, garlic, and bell peppers until softened.
Add the chopped tomatoes and cook until they release their juices, then stir in the coconut milk.
Gently place the marinated shrimp into the stew and simmer until they are pink and cooked through.
Finish by stirring in fresh cilantro and serve the stew hot directly from the pot.
38
g0
g23
g
Yemeni
Chinese