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Recipe tags: Asian, Chinese, Shrimp, Stir-fry

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Meats and seafood

Sweet and Sour Oriental Shrimp

Recipe from “Cooking for David: A Culinary Dialysis Cookbook” by Sara Colman, RD, CSR, CDE and Dorothy Gordon, RN.

Portions: 4

Serving size: 1-1/4 cups over 1/2 cup rice

Ingredients

• 16 ounces large uncooked shell-on shrimp
• 1 tablespoon vegetable oil
• 1/4 teaspoon hot chili oil>
• 2 tablespoons  celery, diced
• 2 tablespoons onion, diced
• 1/2 cup sliced green bell pepper
• 1/2 cup sliced water chestnuts (drained)
• 1/2 cup carrots, sliced and cooked
• 2 cups hot cooked white rice

Sauce Ingredients:

• 2 tablespoons lemon juice
• 1/3 cup water
• 1 tablespoon packed brown sugar
• 1-1/2 teaspoons reduced-sodium soy sauce
• 1 teaspoon ginger root, grated
• 1 teaspoon cornstarch

Preparation

1. Peel and de-vein shrimp.
2. Heat both oils in a large nonstick frying pan or wok. Add celery, onion, green bell pepper and water chestnuts. Stir-fry for 3 minutes. Add the cooked sliced carrots and heat. Add shrimp and continue to stir and simmer until the shrimp just turns pink, about 2 minutes. Remove frying pan from heat.

Preparations for sauce:

1. In a small bowl mix together lemon juice, water, brown sugar, soy sauce, ginger root and cornstarch.
2. Stir mixture and add to the vegetables and shrimp. Bring to a boil, then reduce to medium heat. Cook until sauce is thickened.
3. Divide into 4 portions and serve each over 1/2 cup hot rice.

Nutrients per serving

• Calories: 275
• Protein: 21 g
• Carbohydrate: 35 g
• Fat: 5 g
• Cholesterol: 166 mg
• Sodium: 284 mg
• Potassium: 296 mg
• Phosphorus: 167 mg
• Calcium 78 mg
• Fiber 2.4 g 

Renal and Renal Diabetic Food Choices

• 2 meat
• 1-1/2 starch
• 1 vegetable low potassium

Carbohydrate Choices

• 2

Helpful Hint

• Use a frozen oriental vegetable blend with similar composition to replace the fresh vegetables and frozen shrimp when you are in a hurry.

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