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Ginger Shrimp - Low Sodium Version

Servings = 2 | Serving size =4 ounces shrimp and 2 ounces noodles

This recipe can be multiplied by 2, 3, 4, 5, 6.

This recipe does not make very good leftovers.

spray oil
1 lb shiitake mushrooms (thinly sliced)
3 quarts water
2 Tbsp fresh ginger (minced)
2 cloves garlic (minced)
1 large carrot (peeled and cut into matchstick)
2 tsp dark sesame oil
1/2 lime (juiced)
1 Tbsp rice vinegar
2 tsp low-sodium soy sauce
fresh ground black pepper (to taste)
2/3 cup shelled frozen edamame
4 ounces thin soba noodles (or angel hair pasta)
8 ounces shrimp (peeled and deveined)
1 cup low sodium chicken stock

Place a large non-stick skillet over medium-high heat. Spray lightly with oil and add the sliced shiitaki mushrooms. Cook, stirring frequently, so that the mushrooms brown lightly.

Place the water in a large stock pot over high heat.

When the mushrooms are done, add the ginger and garlic and cook for about 3 minutes, tossing frequently. Add the carrots and sesame oil and toss for another minute.

Add the lime juice, vinegar and soy sauce with the pepper and edamame.

Add the noodles to the boiling water. Stir occasionally. The noodles will cook quickly.

Add the shrimp to the pan. Toss the ingredients until well blended and cook for about 3 minutes.

When the noodles are done add them to the pan. Add the chicken stock and cook for about 3 - 5 minutes until the shrimp are done, then serve.

Nutrition Facts

Serving size: 4 ounces shrimp and 2 ounces noodles | Servings 2

Calories 569 | Calories from Fat 122

Amount Per Serving (% Daily Value)

Total Fat 14g (22%) | Saturated Fat 2g (11%)

Monounsaturated Fat 4g | Trans Fat 0g

Cholesterol 170 mg (57 %) | Sodium 419 mg (17 %)

Total Carbohydrates 65g (22%) | Sugars 9g

Dietary Fiber 9g (35%) | Protein 50g

Vitamin A 125% | Vitamin C 26 % | Calcium 5% | Iron 52%

Vitamin K 17 mcg  | Potassium  1636 mg | Magnesium  154 mg

 
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