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Picture of Kimchi-Bacon Shrimp
mediterranean korean lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 3146 kcal 157 %
  • Fat 140 g 216 %
  • Saturated 61 g 305 %
  • Carbs 235 g 78 %
  • Fiber 24 g 95 %
  • Protein 198 g 396 %
  • Cholesterol 1346 mg 449 %
  • Sodium 4752 mg 198 %
  • Calcium 1018 mg 102 %
  • Magnesium 440 mg 105 %
  • Potassium 6556 mg 139 %
  • Iron 21 mg 114 %
  • Zinc 15 mg 136 %
  • Phosphorus 2223 mg 318 %
  • Vitamin A 698 µg 78 %
  • Vitamin C 26 mg 29 %
  • Thiamin (B1) 2 mg 205 %
  • Riboflavin (B2) 2 mg 126 %
  • Niacin (B3) 20 mg 125 %
  • Vitamin B6 1 mg 100 %
  • Folate equivalent (total) 729 µg 182 %
  • Vitamin B12 1 µg 27 %
  • Vitamin D 0 µg 3 %
  • Vitamin E 7 mg 44 %
  • Vitamin K 842 µg 702 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Kimchi-Bacon Shrimp

Ingredients

  • 1 16-oz. jar Napa cabbage kimchi
  • 1½ tsp. plus 1 Tbsp. extra-virgin olive oil
  • 3 oz. bacon (3–4 slices), finely chopped
  • 3 garlic cloves, finely grated, divided
  • 1 cup panko
  • 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, divided
  • ¾ tsp. freshly ground pepper, divided
  • 1½ lb. large shrimp (16–20), peeled, deveined
  • 1 cup dry white wine
  • 6 Tbsp. unsalted butter
  • ¼ cup finely chopped parsley
  • Baguette or other crusty bread (for serving; optional)

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