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40 minutes
6 servings
Adjust servings
dairy-free
gluten-free
kid friendly
has meat
has pasta
has seafood
(?)
Has seafood from:
shrimp
mediterranean
vegan
(?)
Not vegan due to:
shrimp
vegetarian
(?)
Not vegetarian due to:
shrimp
pescatarian
paleo
This recipe has no customizations.
 
Nutrition to Balance
This recipe has Sodium as 81.9% (as a percentage of RDA).
 
You'll likely need to take this into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.5% of RDA
• Calories: 14.9% of RDA
• Carbs: 9.9% of RDA
• Fat (total lipid): 22.1% of RDA
• Fiber: 14.3% of RDA
• Fructose: 11.5% of RDA
• Protein: 18.0% of RDA
• Sodium: 81.9% of RDA
• Sugar: 23.4% of RDA
• Vitamin A (IU): 47.4% of RDA
• Vitamin B6: 16.5% of RDA
• Vitamin C: 54.4% of RDA
• Iron: 0.5% of RDA
• Magnesium: 23.2% of RDA
• Manganese: 16.7% of RDA
• Niacin: 13.6% of RDA
• Potassium: 22.4% of RDA
• Zinc: 13.3% of RDA
If any nutritional component is greater than 75% of RDA (or any vitamin/mineral is greater than 600% of RDA), the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
27.2
g
Calories
297
 
Fiber
4.00
g
Iron
0.091
mg
Protein
20.2
g
Sodium
1106
mg
Sugars
7.31
g
Fat (total lipid)
13.5
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
2
tbsp
+
-
 
 
1
whole
+
-
 
finely chopped.
 
1
whole
+
-
 
seeded and finely chopped.
 
4
cloves
+
-
 
minced.
 
1/2
cups
+
-
 
 
1/4
tsp
+
-
 
 
2
tsp
+
-
 
 
1
can
+
-
 
15-ounce can.
 
4
cups
+
-
 
 
1
cup
+
-
 
 
1
lb
+
-
 
deveined and cleaned.
 
1/4
tsp
+
-
 
 
1
bunch
+
-
 
cut into 1-inch pieces.
 
1
whole
+
-
 
juiced.
 
1/2
cups
+
-
 
chopped, for garnish.
 
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Recipe Short Name:
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PREPARATION
1.
In a large soup pot heat the olive oil over low heat.
2.
Add onion, bell pepper, garlic and cook stirring occasionally until the onion and pepper are soft.
3.
Add the rice, red pepper flakes, salt, tomatoes, asparagus and water to the pot and bring a boil. Cook until the rice is almost done, about 10 minutes.
4.
Stir the coconut milk into the soup. Bring to a simmer and then stir in the shrimp.
5.
Simmer, stirring occasionally, until the shrimp are just done, 3 to 5 minutes. Stir in the black pepper, lemon juice, and parsley.
 
THIS RECIPE CAN BE CUSTOMIZED
Make it Shellfish Free!
A shellfish-free variant of this recipe can be made. Just substitute surimi for shrimp.
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 297
Protein 20.2 g
Carbohydrates 27.2 g
Iron 0.09 mg
Fiber 4.00 g
Calcium 4.94 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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