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Shrimp & Filet with Peanut Ancho Chile Sauce: Main Image

Quick Facts

Nutrition Facts

Calories 561
  Calories from Fat 221 (39%)
(39%)Total Fat 25g
(60%)Saturated Fat 12g
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
(92%)Cholesterol 277mg
(47%)Sodium 1134mg
(33%)Potassium 1163mg
Total Carbohydrate 24g
(10%)Dietary Fiber 3g
Sugars 10g
Sugar Alcohols 0g
(124%)Protein 62g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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Shrimp & Filet with Peanut Ancho Chile Sauce


  • 1 lb shrimp

  • 4 5 to 6 oz filet mignon steaks

  • 2 Tbs tamari or soy sauce

  • Peanut Ancho Chile Sauce2-3 Ancho chile peppers (dried poblano peppers)

  • hot water

  • 3 Tbs rice vinegar

  • 1/4 to 1/3 cup beef broth

  • 2 tsp ginger, fresh shredded

  • 1/2 tsp lime peel, fresh shredded

  • 1 clove garlic, pressed or minced

  • 1 14 oz. can unsweetened coconut milk

  • 2 Tbs brown sugar

  • 2 Tbs peanut butter

  • 1 Tbs tamari or soy sauce

  • 1 Tbs lime juice

  • 1 Tbs cilantro, chopped

Citrus and spiciness are just two of the flavors that combine to satisfying effect in this interesting take on surf and turf.


  • Peel and devein shrimp, leaving tails on. Trim steaks if needed and refrigerate. Combine 2 Tbsp tamari sauce and olive oil. Set aside.
  • Peanut Ancho Chile Sauce (yield: 2 cups)Cover dried peppers with hot water and soak until soft, 30 to 60 minutes. Drain and pat dry. Remove stems and seeds; chop and set aside.
  • Bring vinegar, beef broth, ginger and lime peel to a boil. Add garlic and chopped chili peppers; cover and simmer for 20 minutes, adding more broth if needed.
  • Purée in blender or food processor with 1/2 cup coconut milk; add more milk if needed. Return puréed mixture to saucepan. Add remaining coconut milk, brown sugar, peanut butter and 1 Tbsp tamari sauce. Bring to a boil and simmer 5 to 8 minutes, stirring occasionally, until mixture blends and thickens slightly. Stir in lime juice. Keep warm.
  • To Cook Shrimp and FiletsBrush shrimp and filets with tamari and olive oil; let stand for 15 to 20 minutes. Grill or broil filets 3 to 4 inches from heat, 4 or 5 minutes per side, brush with tamari and olive oil while cooking. Serve on warm dinner plate with 2 or 3 Tbsp sauce. Fresh herb garnish, optional.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2022.