Trinidad Shrimp Roti is a perfect, flavorful curry seafood wrap. 

There’s nothing more satisfying than the bold, aromatic flavors of Trinidad curry shrimp, especially when wrapped in the soft, comforting layers of roti. This dish combines the best of Trinidad’s vibrant food culture, where rich, flavorful curry meets the ocean’s bounty in tender, flavorful shrimp. Whether you’re looking for a quick weeknight meal or something more elaborate for the weekend, this curry shrimp roti will deliver flavor every time.

I have fond memories of this dish being served for special occasions or casual dinners at home. The smell of curry powder toasting in the pan, the fresh herbs, and the unmistakable sizzle of shrimp hitting the hot oil—it all makes for an unforgettable meal. Pair it with homemade roti, and you’ve got a Trinidadian classic.

The Charm of Trinidad Curry Shrimp

Curry shrimp is a beloved dish in Trinidad, where the combination of fresh seafood and vibrant spices creates something truly special. Trinidadian curry is known for its unique blend of turmeric, fenugreek, geera (cumin), all of which develop deep, warm flavors when cooked. In this recipe, shrimp soak up these rich flavors, cooking quickly to tender perfection. The addition of herbs like cilantro or bandhania (culantro) and Caribbean pimento or other hot peppers gives the dish a fresh, peppery kick.

While curry shrimp is often served over rice for a quick weeknight dinner, wrapping it in roti—whether it’s paratha, dosti, dhalpuri, or inside of a slice of sada roti—makes for a more indulgent meal. The roti acts as the perfect vehicle to scoop up every drop of the flavorful curry sauce, making it a must-try for anyone looking to explore Trini cuisine.

What is Roti?

Roti is a staple in Trinidadian households, known for its soft, flaky layers that melt in your mouth. There are different types of roti that you can pair with curry shrimp, but the most popular choices are:

• Paratha Roti (Buss up shut): Soft, flaky, and buttery, this roti is torn into pieces from the ‘beating process’ and used to scoop up the curry.
• Dhalpuri Roti: A thinner roti filled with spiced, flavorful split peas adds an extra layer of flavor to the meal.
• Dosti Roti: A simple, soft, multilayered, flatbread that pairs beautifully with saucy curries like this one.

No matter which one you choose, the combination of roti and curry shrimp is pure comfort food.

Ingredients You’ll Need:

• shrimp (small, shelled, deveined, rinsed, and drained)
• green seasoning
• small onion (thinly sliced, divided)
• garlic (finely chopped, divided)
• tomato (chopped, optional)
• Hot pepper (to taste, optional)
• Salt (to taste, about 1-2 tsp)
• black pepper
• extra virgin olive oil (or preferred oil)
• thyme leaves, if there is no thyme in the green seasoning
• curry powder
• turmeric powder

Step-by-Step Guide to Making Curry Shrimp Roti

Step 1: Prepare the Green Seasoning (if you do not have) 

Green seasoning is a staple in Caribbean kitchens. This recipe calls for pre-made green seasoning, however if you do not have any on hand, make it fresh. To make it, finely chop 2 bunches of scallions, 1 bunch cilantro (or scallions), 1 bunch parsley, 1 bunch bandhania(culantro)-if using, 4 pimento peppers-if using or 1/2 red bell pepper, 1/2 onion-if using, and 1 cup peeled garlic, or place it in a food processor or blender. Check out my green seasoning recipe and post here. Set aside 2 tablespoons to cook with the curry, and use 4 tbs to season the shrimp.

Step 2: Season the Shrimp

Peel, devein, and wash the shrimp in cold water. Season with 4 tbs green seasoning, chopped tomatoes, salt, and black pepper. You can marinate the shrimp for several hours or even overnight for more intense flavor, though it’s not required if you’re short on time.

Step 3: Cook the Curry Base

Heat oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the reserved sliced onion (and hot pepper, if using). Cook until the edges of the onion are golden brown, about 3-5 minutes.

In a small bowl, mix the curry powder with ½ cup of water and 2 tablespoons of green seasoning. Pour this curry mixture into the pot. Reduce the heat to medium-low and cook, stirring frequently, until the liquid evaporates and the curry becomes grainy and separates from the oil—this should take about 3-5 minutes.

Step 4: Add Potatoes (Optional)

If you’re using potatoes, add them now and stir for 2 minutes to coat them in the curry mixture. Add 1½ cups of hot water, bring to a boil, then reduce the heat to low, cover, and cook for about 10-12 minutes until the potatoes are tender.

Step 5: Cook the Shrimp

Raise the heat to medium and add the seasoned shrimp to the pot. Stir frequently and cook for 2-3 minutes. Cover, reduce the heat to low, and let the shrimp release their natural juices. Stir occasionally in a basting motion. If the shrimp doesn’t release enough liquid, or if you prefer more sauce, add 1 cup of hot water. Cook until the desired consistency is achieved, about 10 minutes.

Step 6: Serve with Roti

Once the shrimp is done, taste and adjust the seasoning with more salt or black pepper if needed. Serve the curry shrimp hot, wrapped in paratha, dhalpuri, or dosti roti, or separated on a plate. For a simpler meal, you can also serve it over Jasmine rice.

Tips for the Perfect Shrimp Roti

• Avoid Overcooking Shrimp: Shrimp cooks quickly, so be careful not to overcook them. Once they turn pink and opaque, they’re done.
• Adjusting Heat: If you don’t like too much heat, remove the seeds from the hot pepper, or omit it entirely.
• Prep Ahead: Cleaning and seasoning the shrimp in advance (e.g on the weekend) can save time during busy weeknights.
• Knead the flour for the roti in advance and store in a reseable bag or glass bowl in the fridge, bring to room temp before making loyahs and wrapping. Wrapping of the dough can also be done in advance and stored in a wide, large plastic storage container. Make fresh when ready yo uare ready to serve the meal.

Serving Suggestions

For a casual dinner, pair the curry shrimp with rice, dhal and a side of salad. For a more lavish weekend meal, enjoy the shrimp wrapped in roti (or served separartely on a plate) with pumpkin, curry aloo (if you’re not adding potatoes to the shrimp), curry baigan and aloo, bhaji, and a side of tamarind or mango chutney or pepper sauce.

Final Thoughts

Curry shrimp wrapped in roti is one of those dishes that transports me right back home in Trinidad. The bold flavors of the curry, the tenderness of the shrimp, and the softness of the roti create a meal that’s hearty, flavorful, and perfect for sharing with family. Whether you’re making it for a quick weeknight meal or a special weekend treat, I hope this recipe brings the taste of Trinidad into your home.

Enjoy!

Trinidad Shrimp Roti

There’s nothing quite like the bold, aromatic flavors of Trinidad curry shrimp, especially when wrapped in the soft, comforting layers of roti. This dish combines the best of Trinidad’s vibrant food culture, where rich, flavorful curry meets the ocean’s bounty in tender, flavorful shrimp.

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Course: dinner, lunch

Cuisine: Caribbean, Trinidadian

Keyword: bang bang shrimp, cury shrimp, shrimp curry

Servings: 8

Calories: 180kcal

Ingredients

• 2 lbs shrimp small, shelled, deveined, rinsed, and drained
• 6 tbs green seasoning divided
• 1 small onion thinly sliced, divided
• 1 tbs minced garlic minced (if green seasoning does not have enough garlic)
• Hot pepper optional, sliced
• 1 tomato optional, chopped
• Salt 1-2 tsp, to taste
• ½ tsp black pepper
• 4 tbsp extra virgin olive oil
• 4 tbsp curry powder
• 1 tsp turmeric powder

Instructions

• Make green seasoning if you do not have on hand, and set aside
• Season shrimp with 4 tbs green seasoning, 1/2 of the onion, salt, tomato, if using, and black pepper.
• Heat oil over medium heat, add remaining sliced onion and hot pepper and cook until until the edges are golden.
• Add curry, turmeric, 2 tbs green seasoning, 1/2 cup water and cook until the liquid evaporates and curry separates from the oil, about 3-5 minutes.
• Add seasoned shrimp, stir well to combine and cook for 10 – 15 minutes. Stir occasionally to ensure that it does not stick. The shrimp will release its own juices and cook in those juices, however, if all the liquid evaporates add water as required. Taste and add more salt if required.
• Serve with rice or roti.

Nutrition

Calories: 180kcal | Carbohydrates: 5g | Protein: 24g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 183mg | Sodium: 139mg | Potassium: 427mg | Fiber: 2g | Sugar: 1g | Vitamin A: 204IU | Vitamin C: 5mg | Calcium: 98mg | Iron: 2mg

Trinidad Paratha Roti (Buss up Shut) Recipe

Paratha is one of the most popular roti recipes in Trinidad and the world! It is called buss up shot roti in Trinidad because of it's resemblance to a torn t-shirt! It is soft, flaky/multi-layered, indulgent and absolutely delicious.

5 from 16 votes

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Course: Breakfast, dinner, lunch

Cuisine: Caribbean, Indian, Trinidadian

Keyword: buss up shot, paratha, paratha roti, parotta, trini buss up shot, trini paratha

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Servings: 8

Calories: 362kcal

Equipment

• Tawa
• Dabla
• Pastry Brush, to brush butter or oil

Ingredients

For kneading the dough:

• 4 cups all purpose flour preferably organic unbleached
• 2 teaspoons baking powder preferably aluminum free
• 1 teaspoon salt
• 2 teaspoons brown sugar
• About 1 3/4 cups lukewarm water sometimes require a little more or less--add until soft
• 1 tablespoon vegetable oil

For filling the dough:

• 4 tablespoons ghee ghee or butter (or half butter and oil or coconut oil)
• Flour for dusting

To cook the paratha:

• 1/4 cup vegetable oil and/or butter/ghee healthier alternative - use light olive oil or coconut oil

Instructions

Knead flour:

• In a large bowl, combine the flour, baking powder, salt and sugar.
• Gradually add water to make a shaggy soft dough. Rub 1 tablespoon oil over dough. Cover with a cloth and let rest for 15-30 minutes. (Sometimes only requires 5-10 minutes of resting if the dough is very soft)

Fill and wrap paratha:

• Divide the dough into 4 equal pieces. (if you have a very small tawa or griddle make 5)
• Press each dough into a large circle using fingers or rolling pin. Using your fingers (or the bottom of a spoon) rub the surface of the dough with clarified butter. Larger the circle - flakier the roti!!
• Sprinkle with flour. Cut dough downwards from middle of the top edge (12 o'clock) to the center of the dough.
• Roll clockwise into a cone.
• Take the end of the dough and tuck it under the cone.
• Push the tip of the cone downwards into the dough.
• Let it rest for 30 minutes.

Cook the paratha

• When ready to cook the roti, heat tawa, dry cast-iron skillet or griddle over medium heat until hot.
• Working with one ball of dough at a time (keep the remaining dough covered) and using just enough flour to prevent sticking to counter and rolling pin, press dough into a small flat circle (about 4 inches).
• Using the rolling pin, roll the dough. Flip, rotate and roll until it becomes a thin, even 10 inch round(or as large as your tawa), making sure that the edges are not thick. If you can't make it round, don't worry, it tastes just as good.
• Pick up the dough, place it on the palm of your hand and lay it on the tawa by quickly flipping your hand over the tawa.
• Drizzle or brush about 1/2 tablespoon oil over the surface of the roti. Flip.
• Drizzle or brush oil over the other side. Flip.
• Cook for a few seconds more, spinning roti slowly in a clockwise direction to allow the oil to spread and the roti to cook evenly, about 15-30 seconds.
• Turn and repeat on the other side, cook another 15 seconds.
• When the roti is fully cooked, use a wooden spatula to beat the roti gently, accumulating the edges toward the center (start at the top and work your way down), until the layers separate.
• Remove the roti from the tawa and wrap the roti immediately in a clean, dry cloth.
• Repeat rolling out and cooking the remaining dough, stacking and wrapping the finished roti in the cloth. Once they are all cooked, let them rest in the cloth for 10-15 minutes before serving. During this time, they will steam themselves, becoming more soft and pliable.

Video

Notes

Well-wrapped roti keep in the freezer for up to a month. Thaw overnight in the refrigerator and reheat before using.

VEGAN OPTION: Use vegetable oil, vegan butter, coconut oil, or light olive oil.

Calorie calculated based on one half of a roti (4 loyahs) 

Nutrition

Calories: 362kcal | Carbohydrates: 49g | Protein: 6g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 34mg | Sodium: 293mg | Potassium: 168mg | Fiber: 2g | Sugar: 1g | Calcium: 53mg | Iron: 3mg

Love this recipe? Don’t forget to give it a 5-star rating and leave a comment with your thoughts! I’d love to hear how your dish turned out. Be sure to sign up for new post notifications so you never miss out on fresh recipes. You can also follow me on social media for daily cooking inspiration and more flavorful ideas. Share this recipe with your friends and spread the love for great food!

Sada Eddoes:

In Trinidad, we have some of the most delicious and simple vegan dishes. These are the recipes we grew up on. Recipes created by our great grandparents who came to Trinidad to work in the sugar cane plantation. They altered their traditional recipes based on availability and cost. Instead of a multitude of ingredients, they used skill and love to transform these dishes into something spectacular that even young kids enjoyed, including myself. One such dish that epitomizes this legacy is our beloved sada eddoes which can also be referred to as stewed eddoes, eddoes stew or eddoes talkari.

What is Eddoes?

Eddoes, also known as taro or malangas/yautia in Spanish-speaking countries, serve as the hearty base for this flavorful creation. Seasoned with just garlic, onion, hot pepper, and tomato, this humble root vegetable transforms into a symphony of taste and texture when simmered to tender perfection.

What to eat with Sada Eddoes?

Growing up, sada eddoes was a staple in our household, a dish that transcended generations and brought our family together. I fondly remember my mother preparing it on lazy Sunday mornings, serving it alongside freshly made sada roti or dosti roti.

In a world filled with culinary trends and fads, it’s essential to pay homage to the dishes that form the cornerstone of our heritage. Trinidadian vegan cuisine, with its rich history and timeless appeal, serves as a testament to the enduring power of tradition and the enduring bond of family.

Ingredients Required to Make Sada Eddoes:

• 2 lbs eddoes/yautia, peeled, rinsed and cut in thin pieces
• 6 tbs extra virgin olive oil
• 1/2 tsp whole grain cumin, optional
• 1 medium onion, sliced
• 6 cloves garlic, crushed (about 2 tbs)
• Hot pepper, sliced, to taste
• 1 plum tomato, chopped
• 2 teaspoons salt, or to taste

How to Cook Sada Eddoes:

• Peel and rinse eddoes. Dry with a paper towel and cut into thin 1 inch pieces.
• Heat oil in a medium heavy bottomed pot over medium heat. If using whole grain cumin, add and cook until it darkens and becomes aromatic.
• Stir in onion, hot pepper and garlic and cook until the edges are brown, about 2 minutes.
• Add sliced eddoes, tomato and salt to the pot. Stir to coat and develop flavor for 3 minutes continuously.
• Cover pot, reduce the heat to low and cook for 10-15 or until the eddoes have relinquished and cooked in its own juices, liquid has mostly evaporated and it has softened.
• Once the liquid has evaporated, stir to ensure that it is not sticking, scraping the bottom of the pot, and add enough hot water to create a sauce, about 2 cups.
• Cover pot, reduce heat to low and cook for an additional 5 minutes, or until half of the eddoes have melted and it has thickened. Taste and add more salt if required.

You may also love these recipes:

Top 10 Vegan Recipes in Trinidad

Stewed Chicken with Potatoes

Stewed Chicken (using less sugar)

Peruvian Roasted Chicken with Green Sauce 

Trinidad Fried Bake and Shark Recipes 

Vegan Sada Eddoes

In this recipe, eddoes or yautia, a root vegetable is seasoned simply with garlic, onion, hot pepper and a tomato and simmered until it becomes tender.

5 from 1 vote

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Servings: 8

Calories: 240kcal

Ingredients

• 2 lbs eddoes/yautia peeled, rinsed and cut in thin pieces
• 6 tbs extra virgin olive oil
• 1/2 tsp whole cumin seeds optional
• 1 medium onion sliced
• 6 cloves garlic crushed (about 2 tbs)
• Hot pepper sliced, to taste
• 1 plum tomato chopped
• 2 teaspoons salt or to taste

Instructions

• Peel and rinse eddoes. Dry with a paper towel and cut into thin 1 inch pieces.
• Heat oil in a medium heavy bottomed pot over medium heat. If using whole grain cumin, add and cook until it darkens and becomes aromatic.
• Stir in onion, hot pepper and garlic and cook until the edges are brown, about 2 minutes.
• Add sliced eddoes, tomato and salt to the pot. Stir to coat and develop flavor for 3 minutes continuously.
• Cover pot, reduce the heat to low and cook for 10-15 or until the eddoes have relinquished and cooked in its own juices, liquid has mostly evaporated and it has softened.
• Once the liquid has evaporated, stir to ensure that it is not sticking, scraping the bottom of the pot, and add enough hot water to create a sauce, about 2 cups.
• Cover pot, reduce heat to low and cook for an additional 5 minutes or until half of the eddoes have melted and it has thickened. Taste and add more salt if required.

Video

Nutrition

Calories: 240kcal | Carbohydrates: 35g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 597mg | Potassium: 770mg | Fiber: 5g | Sugar: 1g | Vitamin A: 153IU | Vitamin C: 7mg | Calcium: 62mg | Iron: 1mg

Today, we are making aloo roti, also known as aloo puri or aloo paratha, a type of stuffed roti enjoyed in Trinidad, other parts of the Caribbean, and around the world.

How to make aloo roti?

To make this roti, a simple yet savory and well-seasoned filling made with boiled and mashed potatoes, garlic, bandhania, cilantro, or scallion is stuffed inside a dough. The dough is then meticulously rolled out and cooked on a traditional tawa, frying pan, skillet, or griddle until golden brown and/or it swells. The result is exhilarating.

Ingredients you will need:

Dough

• all-purpose flour
• baking powder – I use aluminum free which is healthier
• Himalayan salt
• brown sugar
• lukewarm water
• oil-Use vegetable, avocado oil or extra virgin olive oil
• Flour for dusting

Potato Filling

• potatoes – I use russet and/or organic
• garlic, grated
• Hot pepper, minced or chopped fine
• Cilantro, cilantro or scallions -Use Bandhania or Culantro for a more traditional flavor
• Onion, optional
• carrot, finely grated – this is optional
• salt, or to taste
• ground cumin, or to taste – roasted cumin is much tastier!

What to serve with aloo roti?

This roti / paratha can be eaten on their own or with tamarind chutney. Some folks enjoy it with curries or stews, including stewed chicken, peas dhal, or curry shrimp.

Do you have a detailed instructional video?

Yes! In the comprehensive video below, I teach you detailed step-by-step instructions so you can master this delicious roti | aloo paratha | aloo puri recipe at home. It is very similar in technique to dhalpuri roti but much easier, in my opinion! If you can make dhapuri roti, this roti recipe will be a breeze, but if you have never attempted to make it, my tips and tricks will give you the confidence to try this at home. You, your family, and friends will love it!

Questions Addressed on the Video

In the instructional video, four variations of making aloo paratha are demonstrated. Key questions addressed in the video include:

1. Can aloo paratha, aloo puri, or roti be made without using oil or butter?
2. What are the results when butter or oil is added?
3. How do I knead the flour for this roti?
4. What’s the process for making the potato filling?
5. How can the roti be wrapped to prevent breakage?
6. Tips on making the roti swell are also provided.
7. Is it possible to add cheese to aloo roti, aloo puri, or aloo paratha?
8. What other creations can be made using the aloo roti or aloo paratha dough and filling?

Click Here For More Roti Recipes, including the following:

• Peas Puri
• Lentil Puri
• Paratha
• Dhalpuri
• Pepper Roti
• Sada Roti
• Dosti Roti

Aloo Roti

Aloo roti, also called aloo puri or aloo paratha, another type of stuffed roti enjoyed in Trinidad, other parts of the Caribbean and the world. A simple yet savory and well seasoned filling made with boiled and mashed potatoes, garlic, bandhania, cilantro or scallion is stuffed inside a dough. The dough is then meticulously rolled out and cooked on a traditional tawa, frying pan, skillet or griddle until golden brown and/or it swells. The result is exhilarating. The aloo puri | aloo roti | aloo paratha can be eaten on its own or with tamarind chutney. Some folks enjoy it with curries or stews, including stewed chicken, peas dhal or curry shrimp. 

5 from 4 votes

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Prep Time: 45 minutes minutes

Cook Time: 20 minutes minutes

Servings: 12

Calories: 237kcal

Equipment

• Tawa, pan or griddle, to cook the roti on
• Dabla, wooden spatula or other long spoon handle, to flip roti

Ingredients

To Knead Dough

• 4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon Himalayan salt
• 1 tablespoon brown sugar
• 1 1/2 cups lukewarm water
• 1 tablespoon oil
• Flour for dusting

To Make Potato Filling

• 3-4 potatoes about 1.5 lbs
• 4 cloves garlic grated
• Hot pepper minced or chopped fine
• Culantro bandhania, cilantro or scallions
• Onion optional
• 1 small carrot finely grated, optional
• 2 teaspoons salt or to taste
• 2 teaspoons ground cumin or to taste

For cooking

• 3 tbsp Butter or oil for brushing on roti

Instructions

Directions

Knead Flour (Can be made one day ahead and refrigerated)

• In a large bowl, add flour, baking powder, sugar and salt. Mix and gradually add water to make a soft, smooth dough. Let dough rest for 15 minutes minimum.
• Separate dough and form into 6 balls.

Prepare Potato Filling: (Can be made one day ahead and refrigerated)

• Scrub potato to remove dirt.
• In a medium pot over high heat, add 8 cups of water, potato and 2 teaspoons salt. Ensure that it is fully submerged the entire time while cooking. When it comes to a rolling boil, lower heat to medium and cook for 20-30 minutes or until the potato is cooked and firm (not soft) and a fork or knife is easily inserted into the potato without any resistance. Drain and cool.
• If using a potato ricer, place one potato in and squeeze, picking off any skin from the mashed potato. Alternatively, peel potatoes and mash with a fork or potato masher.
• In a food processor, add 4 cloves of garlic, hot pepper and culantro (cilantro or scallion) leaves, onion and carrot if using. Process until fine and smooth with no chunks. Chunks or grains will break the dough when rolling out. Each of these ingredients can be prepped individually as well and then mixed together.
• Add ground seasoning to mashed potato and mix to combine. Season with salt and ground cumin, according to your taste.

Fill dough

• Flatten dough into a disk, place ¼ cup of potato filling onto the disk and stretch the edges over and around the filling to meet at the top, then press together or pinch tightly to seal. Dust with flour.
• Repeat with the remaining balls(loyahs) and filling. I personally like cooking immediately after filling as sometimes the dough tends to get too soft with resting. This makes it difficult to manage and lends itself to breaking and spillage.

Cook roti

• Heat tawa over medium heat until smoking. Lower heat to medium low and brush with oil or butter.
• Sprinkle a generous amount of flour on counter. Place filled dough. Press gently to make another small disk.
• Roll out dough to an 8-inch circle or the size of your tawa or pan, making sure that the edges are thin.
• Place dough on hot tawa. When tiny bubbles appear on the surface and the bottom is golden brown, brush with oil or butter and flip.
• Brush other side with oil or butter, wait for the bottom to become golden brown, and flip again.
• Press the edges and the entire surface with your dabla, spatula or handle of a long spoon to ensure that it is fully cooked. You can flip one or two more times to ensure that it is fully cooked.
• When the roti swells and/or has golden brown spots on both sides, it is ready. Remove carefully from tawa and place in a large tray lined with a kitchen or paper towel to absorb the excess butter or oil.
• Repeat steps 1-7 with the remaining filled dough.

Video

Notes

Calories and Nutrition calculated for half of an aloo roti. Double to calculate for one whole roti. 

Checklist for perfect roti

• Knead the flour soft and allow it to rest
• Do not make the filling too soft and/or sticky
• Do not overfill dough, it will be more susceptible to breaking while rolling out and cooking
• Seal the filled dough properly. If it is not sealed properly it will break during cooking and will not swell
• Enjoy the process

 

Nutrition

Calories: 237kcal | Carbohydrates: 43g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 614mg | Potassium: 365mg | Fiber: 3g | Sugar: 2g | Vitamin A: 942IU | Vitamin C: 11mg | Calcium: 51mg | Iron: 3mg