This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
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."
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.
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
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.
|1 Tbsp||no salt added peanut butter|
|2 Tbsp||light coconut milk|
|1 Tbsp||low sodium soy or gluten-free tamari sauce|
|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.
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|
|Total Carbohydrates 28g||9%|
|Dietary Fiber 2g||7%|
|Vitamin A 4%||Vitamin C 8%|
|Calcium 10%||Iron 27%|
|Vitamin K 3 mcg||Potassium 349 mg|
|Magnesium 73 mg|