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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free panko crumbs and gluten-free tamari sauce in this dish.

 

"Food is our common ground, a universal experience."
-James Beard

The refrigerator light goes on...

The key to good crunchy shrimp is to coat them well with panko and add them to the hot pan. After that adjust the heat to keep it very high but not so hot that the breadcrumbs burn. After cooking on the first side and turning the shrimp, add the remaining oil and swirl the shrimp in the pan.

For gluten free versions of this recipe, use Ianís gluten free panko crumbs and gluten-free tamari sauce.

Low-sodium Soy Sauce

Soy sauce is one of the world's oldest condiments and is made by fermenting soybeans with roasted wheat (and sometimes barley). It is likely that its origins are as a preservative and, as with many preservatives, it is very high in salt. Soy sauce is a brewed product and has a savory flavor that activates the umami taste buds. As such, used sparingly, it is a fantastic flavor enhancer.

It can add a lot of flavor but it can also add a ton of salt - enough that people who are salt sensitive or on restricted sodium diets can get into trouble. Traditional soy sauce has about 1100mg of sodium per tablespoon (give or take a hundred milligrams). That's the equivalent of a half teaspoon of salt.

Fortunately, there are excellent quality lower sodium soy sauces on the market and there is almost no difference in flavor between them and traditional soy sauce. There is, however, half the sodium in low salt versions (only about 550mg per tablespoon).

1 Tbsp. = 10 calories, 4.5g fat, 0.44g sat fat, 0.73g mono fat, 0g protein, 0g carbohydrates, 0mg sodium, 0mg cholesterol


 

Crunchy Peanut Shrimp



Servings = 4 | Serving size =about 4 ounces shrimp

Cooking Time = 30 Minutes

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

This recipe does not make very good leftovers.

Serve with Coconut Rice or Coconut Rice - Low Sodium Version or Brown Rice or Caribbean Rice

AND

Serve with Sauteed Leeks or Sauteed Leeks - Low Sodium Version or Minted Cucumbers or Zucchini Salad or Jicama Slaw

1 Tbsp no salt added peanut butter
2 Tbsp light coconut milk
1 Tbsp low sodium soy or gluten-free tamari sauce
1/2 lime (juiced)
1 1/4 cup panko crumbs
16 ounces large shrimp (peeled and deveined)
3 Tbsp dark sesame oil

Place the peanut butter, coconut milk, soy sauce and lime juice in a bowl and whisk until smooth.

Place the panko on a plate.

Dredge the shrimp in the sauce and then place on the plate with the panko. Turn the shrimp and pat to coat well with the breadcrumbs.

Place half of the oil in a large skillet over medium high heat.

When the oil is hot add the shrimp. Cook for about 8 minutes on the first side.

Turn the shrimp and add the remaining oil. Swirl the shrimp to coat the pan well.

Cook for another 8 to 12 minutes until the shrimp are cooked through. Serve.

Nutrition Facts

Serving size = about 4 ounces shrimp

Servings = 4

.

Amount Per Serving

Calories 398 Calories from Fat 166
  % Daily Value
Total Fat 18g 30%
    Saturated Fat 2g 12%
    Monounsaturated Fat 6g  
    Trans Fat 0g  
Cholesterol 172mg 56%
Sodium 566mg 24%
Total Carbohydrates 28g 9%
    Dietary Fiber 2g 7%
    Sugars 3g  
Protein 30g  
Vitamin A 4% Vitamin C 8%
Calcium 10% Iron 27%
Vitamin K 3 mcg Potassium 349 mg
Magnesium 73 mg