Ginger Shrimp
Servings
2Serving size
4 ounces shrimp and 2 ounces noodlesThis recipe can be multiplied but does not make very good leftovers.
Ingredients
| 2 tsp. Sesame oil (toasted sesame oil works well) |
| 8 ounce Mushrooms, shiitake, raw (thinly sliced) |
| 3 quart Water |
| 2 Tbsp Ginger root, raw (peeled and minced) |
| 2 clove Garlic, raw (minced) |
| 1 large Carrots, raw (peeled and shredded) |
| 2 tsp. toasted sesame oil |
| 1 cup Frozen edamame |
| 1/2 lime yields Lime juice, raw |
| 1 Tbsp. Rice Vinegar |
| 1 Tbsp. Low sodium soy sauce (or gluten-free tamari sauce) |
| 8 Ounces Shrimp, raw (peeled and deveined) |
| 1 cup No salt added vegetable stock (or no salt added shrimp stock) |
| 4 ounces Soba noodles (if you are sensitive to wheat gluten, make sure these are 100% buckwheat) |
Instructions
Add the sesame oil and swirl to coat the pan.
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 stock and cook for about 3 minutes until the shrimp are done.
Serve
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This recipe is quick and simple and was inspired by similar dishes you might have had at Asian restaurants. Usually they are full of fat and salt, but this version focuses on the great ginger flavor, with lots of great veggies and about half the calories and sodium.