Shrimp With Pumpkin-Seed Sauce Recipe

Shrimp With Pumpkin -Seed Sauce
submitted by sumit at


MethodMain Ingredient


 Shelled shrimp1 Pound (fresh or frozen)
 Finely chopped onion1⁄2 Cup (8 tbs)
 Garlic1 Clove (5 gm), minced
 Cooking oil2 Tablespoon
 All purpose flour2 Tablespoon
 Canned tomatoes8 Ounce, cut up
 Pickled jalapeno pepper1 , rinsed, seeded and finely chopped
 Ground coriander1 1⁄2 Teaspoon
 Salt1 Teaspoon
 Instant chicken bouillon granules1⁄2 Teaspoon
 Sugar1⁄2 Teaspoon
 Toasted salted pumpkin seeds1⁄2 Cup (8 tbs), coarsely chopped
 Lime juice2 Tablespoon
 Hot cooked rice2 Cup (32 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2158 Calories from Fat 803

% Daily Value*

Total Fat 93 g143.2%

Saturated Fat 16.2 g81.1%

Trans Fat 0 g

Cholesterol 689.4 mg229.8%

Sodium 4216.8 mg175.7%

Total Carbohydrates 190 g63.4%

Dietary Fiber 15 g60.1%

Sugars 10.5 g

Protein 150 g301%

Vitamin A 56.4% Vitamin C 80%

Calcium 41.5% Iron 225.6%

*Based on a 2000 Calorie diet


Thaw frozen shrimp.
In large skillet cook onion and garlic in oil till tender but not brown; stir in flour.
Add undrained tomatoes, chopped jalapeno pepper, coriander, salt, bouillon granules, and sugar.
Cook and stir till thickened and bubbly.
Stir in shrimp.
Cover and simmer 10 minutes or till shrimp is done, stirring frequently.
Stir in pumpkin seeds and lime juice; heat through.