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Ingredients
US|METRIC
4 SERVINGS
- 3 Tbsp. coconut oil
- 1/3 cup shallots (minced)
- 2 stalks celery (with leaves, sliced)
- 2 tsp. ground cumin
- 1 1/4 tsp. sea salt
- 1/4 tsp. red chili flakes
- 1 cup chicken broth
- 1 cup broth (shrimp shell, take the shells from the peeled shrimp, put in a pot with 1 ¼ cups water, bring to boil, reduce heat to medium and cook 10 minutes, drain broth for soup)
- 1/2 cup coconut milk
- 12 oz. frozen corn
- 1/4 cup roasted red peppers (chopped, store bought)
- 1 Tbsp. flour (+ 2 Tbl. Water, blend into paste)
- 1 lb. shrimp (peel, medium to large size)
- 1/4 cup parsley (chopped)
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NutritionView More
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400Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories400Calories from Fat200 |
| % DAILY VALUE |
| Total Fat22g34% |
| Saturated Fat15g75% |
| Trans Fat |
| Cholesterol175mg58% |
| Sodium1260mg53% |
| Potassium770mg22% |
| Protein29g |
| Calories from Fat200 |
| % DAILY VALUE |
| Total Carbohydrate29g10% |
| Dietary Fiber4g16% |
| Sugars5g |
| Vitamin A20% |
| Vitamin C35% |
| Calcium10% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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