This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is NOT safe for those who are sensitive to gluten.
"Pounding fragrant things - particularly garlic, basil, parsley - is a tremendous antidote to depression."
-Patience Gray, Author and artist
Shrimp has very few calories and almost no fat. While it does have a lot of cholesterol by comparison to other foods, if you are careful to not combine it with too much saturated fat, the shrimp dishes that you know and love can become part of your diet with no problem.
For some reason shellfish has gotten a bad rap as being something too high in cholesterol for a healthy diet.
The cholesterol in foods you eat is important and you should be careful but it is so much less important than total fat, saturated fat, sodium, total calories… Basically cholesterol is at the bottom of the list of things to worry about.
Shellfish, for the most part, has very little cholesterol. Crabs, mussels, oysters, clams, scallops and lobster are very low in cholesterol – usually less than 50 mg in a serving. Best of all there’s almost no fat in these guys. It may be that it was cooking methods that led dieticians to make shellfish off limits. Fried clams are a problem not because of the clams but because of the cooking method. Lobster is a great food but the butter it is drenched in is pure fat.
It may be that shrimp is what gave shellfish the bad name. They have a fair amount of cholesterol – 200 mg in about 4 ounces. While this is more than other meats shrimp has very little fat and almost no saturated fat. As with any food that is higher in cholesterol using less fat when cooking results in a great dish that is great for you.
Servings = 4 | Serving size =4 ounces shrimp and 2 tablespoons peanut sauce
Cooking Time = 60 Minutes
This recipe can be multiplied by 2, 3, 4.
This recipe also requires making Thai Peanut Sauce
Leftovers are great and keep well for 24 – 36 hours. Note:This recipe is safe for Coumadin® (warfarin) users if the basil is left out.
|1/2 cups||reduced-fat (lite) unsweetened coconut milk|
|2 cloves||garlic (minced)|
|2 Tbsp||fresh lime juice|
|1 Tbsp||fresh ginger (peeled and minced)|
|1 Tbsp||low-sodium soy sauce|
|1 tsp||hoisin sauce|
|1 Tbsp||pure maple syrup|
|2 cups||Thai or sweet basil (finely chopped)|
|16 ounces||large shrimp (peeled and deveined)|
Place the reduced-fat coconut milk, minced garlic, lime juice, minced ginger, low-sodium soy sauce, maple syrup and Thai basil in a blender and puree until smooth.
Using two medium sized wooden skewers, assemble small kabobs of shrimp. The amount of shrimp on each kabob will be determined by the size of shrimp that is used. For medium sized shrimp, there should be about 4 shrimp per kabob for a total of 8 kabobs.
Put the shrimp in the bottom of an oblong pyrex dish and add the marinade. Cover tightly with plastic wrap and place in the refrigerator for at least 3 hours (overnight is best).
When ready to cook, preheat the oven to 400°F. Place a non-stick grill pan or skillet in the oven and let it heat for at least 10 minutes. When hot, add the marinated shrimp skewers. As they sear on one side, top the other with about half of the marinade.
The shrimp will grill fast and should be turned after about three minutes. Spread the remaining marinade over the top of the shrimp and grill for another 4 – 5 minutes.
Serve over Coconut Rice with 2 tablespoons of Thai Peanut sauce.
Serving size = 4 ounces shrimp and 2 tablespoons peanut sauce
Servings = 8
Amount Per Serving
|Calories 168||Calories from Fat 37|
|% Daily Value|
|Total Fat 4g||7%|
|Saturated Fat 2g||11%|
|Monounsaturated Fat 0g|
|Trans Fat 0g|
|Total Carbohydrates 8g||3%|
|Dietary Fiber 1g||4%|
|Vitamin A 26%||Vitamin C 15%|
|Calcium 10%||Iron 22%|
|Vitamin K 87 mcg||Potassium 367 mg|
|Magnesium 67 mg|