Nutrition Facts
Servings Per Recipe: 4
Serving Size: 1 serving
Amount Per Serving
Calories 302.1
Total Fat 4.9 g
Saturated Fat 0.9 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 0.9 g
Cholesterol 129.2 mg
Sodium 277.1 mg
Potassium 662.6 mg
Total Carbohydrate 45.1 g
Dietary Fiber 6.3 g
Sugars 3.9 g
Protein 22.8 g
Vitamin A 20.4 %
Vitamin B-12 17.0 %
Vitamin B-6 25.5 %
Vitamin C 304.1 %
Vitamin D 32.3 %
Vitamin E 7.6 %
Calcium 9.4 %
Copper 25.5 %
Folate 12.4 %
Iron 22.7 %
Magnesium 24.3 %
Manganese 59.5 %
Niacin 24.7 %
Pantothenic Acid 8.5 %
Phosphorus 31.0 %
Riboflavin 10.0 %
Selenium 61.9 %
Thiamin 11.3 %
Zinc 12.5 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Shrimp Creole

View the full Shrimp Creole Recipe & Instructions
Submitted by: CHEF_MEG
TAGS:  Fish | Dinner | Fish Dinner |

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Shrimp Creole

108 calories of Brown Rice, long grain, (0.50 cup)

90 calories of Shrimp, raw, (3 oz)

25 calories of Yellow Peppers (bell peppers), (0.50 pepper, large (3-3/4" long, 3" dia))

19 calories of tomato sauce, no salt added, kroger brand, (56.68 gram(s))

17 calories of Soybean Oil, (0.50 1tsp)

14 calories of Onions, raw, (0.25 large)

13 calories of vegetable stock, homemade low salt, (0.50 cup)

6 calories of Tomato Paste, (0.03 cup)

6 calories of Celery, raw, (0.31 cup, diced)

2 calories of Garlic, (0.50 clove)

1 calories of Paprika, (0.13 tsp)

0 calories of Thyme, fresh, (0.25 tsp)

0 calories of Cayenne Pepper (Ground), (0.06 tsp)


Nutrition & Calorie Comments  

Serve this over zoodles and you can decrease the calorie count. Delicious. Love the spices. Submitted by:
1CRAZYDOG

(8/27/19)
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Very delicious, but I used 1 cup of brown rice, being diabetic, to bring down the carb count. Submitted by:
BILLTHOMSON

(5/29/19)
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Pretty good recipe. Quick and easy for a weeknight. It seemed like it lacked a bit of salt, but that was remedied at the dinner table to each persons portion. Would make this again. Submitted by:
COUPONANGELTERI

(1/30/18)
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Looks like a good recipe. I was born and raised in south Louisiana. Creole cooks I know don't cook with red pepper, if you want the heat, add it at the table. Also, all my recipes, except sweets, start with chopped onion, celery, and bell pepper. Celery adds the salty flavor, without added salt. Submitted by:
NIGHTHAWK2173

(11/16/13)
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