Special Diet Information

Coumadin® (Warfarin)
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
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use low sodium Tamari sauce in place of soy sauce. Use gluten-free buckwheat soba noodles or other gluten-free noodles in this dish.


"If only one could tell true love from false love as one can tell mushrooms from toadstools."
Katherine Mansfield, Author

The refrigerator light goes on...

This recipe is quick and simple and was inspired by those dishes that I 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.


Ginger Shrimp

Servings: 2 | Serving size: 4 ounces shrimp and 2 ounces noodles

Cooking Time: 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6.

This recipe does not make very good leftovers.

spray oil
1 lb shiitake mushrooms (thinly sliced)
3 quarts water
2 Tbsp fresh ginger (minced)
2 cloves garlic (minced)
1 large carrot (peeled and cut into matchstick)
2 tsp dark sesame oil
1/2 lime (juiced)
1 Tbsp rice vinegar
1 Tbsp low-sodium soy sauce or gluten-free tamari sauce
fresh ground black pepper (to taste)
2/3 cup shelled frozen edamame
4 ounces thin buckwheat soba noodles (or regular or gluten-free angel hair pasta)
8 ounces shrimp (peeled and deveined)
1 cup low sodium chicken or vegetable broth

Place a large non-stick skillet over medium-high heat. Spray lightly with oil and 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 chicken stock and cook for about 3 - 5 minutes until the shrimp are done, then serve.

Nutrition Facts

Serving size: 4 ounces shrimp and 2 ounces noodles

Servings: 2

Amount Per Serving

Calories 569 Calories from Fat 122
% Daily Value
Total Fat 14g 22%
    Saturated Fat 2g 11%
    Monounsaturated Fat 4g
    Trans Fat 0g
Cholesterol 170mg 57%
Sodium 544mg 23%
Total Carbohydrates 65g 22%
    Dietary Fiber 9g 35%
    Sugars 9g
Protein 50g
Vitamin A 125% Vitamin C 26%
Calcium 5% Iron 52%
Vitamin K 17 mcg Potassium 1636 mg
Magnesium 154 mg