It's YOUR Diabetes Life!

If you are not already a member - Register Now!

Forgot Password?

Welcome
My Profile | Log Out

Search from thousands of diabetes-friendly recipes that meet the dLife Nutritional Guidelines.*

Enter keyword(s) or ingredient(s)

Enter a food:

Advanced Search

Select as many of the options below to refine your search, then click "Search" above.
dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Cilantro/Jalapeno Pickled Shrimp

Source: dLife

A tangy and sweet shrimp appetizer.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	54.6

Total Carbs	3.6 g

Dietary Fiber	0.6 g

Sugars	2.1 g

Total Fat	2.2 g

Saturated Fat	0.3 g

Unsaturated Fat	0.4 g

Potassium	205.9 mg

Protein	5.2 g

Sodium	275.7 mg

Dietary Exchanges 2.2 Fat, 0.3 Vegetables, 0.1 Other Carbs, 0.7 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
Powered by ESHA

Servings

Ingredients

1.0
1 tbsp olive oil 1.5
1 1/2 lb large raw shrimp 0.75
0 3/4 cup red bell peppers, sliced 0.6667
0.6667 cup cider vinegar 0.5
0 1/2 cup sliced white onion 0.3333
0.3333 cup sliced carrots 2.0
2 tbsp sliced jalapeno pepper 1.0
1 tbsp sugar 1.0
1 tsp ground cumin 0.75
0 3/4 tsp salt 0.25
0 1/4 tsp hot red pepper flakes 2.0
2 each bay leaves 2.0
2 tbsp fresh cilantro

Directions

Pour 1 1/2 teaspoons oil in a frying pan and heat over medium-high heat. Place half the shrimp in the pan and cook 3 minutes or until finished. Using a slotted spoon, place shrimp in a large bowl. Cook other half of shrimp using remaining oil.
Mix bell pepper, vinegar, onion, carrot, jalapeno pepper, sugar, cumin, salt, red pepper, and bay leaves in a pot. Heat over medium-high heat and let boil. Place lid on pot, lower heat, and simmer 8 minutes.
Spoon pepper mixture over shrimp and top with cilantro. Wrap with plastic wrap and refrigerate 8 hours or up to 2 days, stirring frequently. Take out bay leaves before serving.