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

    Diet Types:
  • Diabetes
  • Dialysis


  • 2 tablespoons celery
  • 2 tablespoons onion
  • 1/2 cup green bell pepper
  • 1/2 cup canned, sliced water chestnuts
  • 1/2 cup carrots
  • 16 ounces large shell-on shrimp, uncooked
  • 1 tablespoon canola oil
  • 1/4 teaspoon hot chili oil
  • 2 cups hot cooked white rice
  • 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
  • 1 teaspoon cornstarch


  1. Dice celery and onion. Slice bell pepper and carrots. Peel and de-vein shrimp.
  2. Place carrots in a microwave safe dish. Add 2 tablespoons water, cover and cook for 3 minutes. Drain.
  3. Heat both oils in a large nonstick frying pan or wok. Add celery, onion, green bell pepper and drained water chestnuts. Stir-fry for 3 minutes. Add the cooked 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.
  4. In a small bowl mix together lemon juice, water, brown sugar, soy sauce, grated ginger root and cornstarch.
  5. Stir mixture and add to the vegetables and shrimp. Bring to a boil, then reduce to medium heat. Cook until sauce is thickened.
  6. Divide into 4 portions and serve each over 1/2 cup hot rice.

Helpful hints

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

Nutrients per serving

Calories 275

Protein 21 g

Carbohydrates 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


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