Low Sodium Thai Shrimp Stir-Fry
Experience the vibrant flavors of this Low Sodium Thai Shrimp Stir-Fry, a healthier twist on a classic Asian-inspired dish. Packed with plump, juicy shrimp and an array of crisp, colorful vegetables like red bell pepper, carrot, and zucchini, this stir-fry is bursting with freshness in every bite. The savory sauce, made with low sodium soy sauce, honey, fresh lime juice, and aromatic ginger and garlic, strikes the perfect balance of sweet and tangy while keeping the sodium levels in check. Finished with fragrant basil and optional toppings like crushed red pepper flakes or unsalted cashews, this dish is customizable to your preferences. Serve it over brown rice or rice noodles for a satisfying and wholesome meal that’s ready in just 30 minutes. Perfect for busy weeknights or anytime you’re craving a healthy, nutrient-packed Thai-inspired dish!
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Recipe Information
Ingredients
- 1 lb Shrimp, peeled and deveined
- 3 tbsp Low sodium soy sauce
- 2 tbsp Fresh lime juice
- 1 tbsp Honey
- 1 tsp Ginger, grated
- 2 cloves Garlic, minced
- 2 tbsp Olive oil
- 1 Red bell pepper, thinly sliced
- 1 Carrot, julienned
- 1 Zucchini, sliced into thin rounds
- 3 Green onions, chopped
- 0.5 cup Fresh basil leaves, roughly chopped
- 0.25 tsp Crushed red pepper flakes (optional)
- 0.25 cup Unsalted cashews (optional topping)
- 2 cups Cooked brown rice or rice noodles (optional, for serving)
Instructions
In a small bowl, whisk together the low sodium soy sauce, lime juice, honey, grated ginger, and minced garlic. Set aside.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
Add the shrimp to the skillet and cook for 2-3 minutes on each side, or until pink and cooked through. Remove the shrimp from the skillet and set aside.
Add the remaining 1 tablespoon of olive oil to the skillet. Add the red bell pepper, carrot, and zucchini. Stir-fry for 5-6 minutes, or until the vegetables are tender but still crisp.
Return the cooked shrimp to the skillet. Pour the sauce over the shrimp and vegetables and toss to coat evenly. Cook for an additional 1-2 minutes to heat through.
Remove from heat and stir in the chopped green onions and basil leaves.
If desired, sprinkle with crushed red pepper flakes for added heat and garnish with unsalted cashews.
Serve immediately over cooked brown rice or rice noodles for a complete meal, if desired.
Nutrition Facts
Calories |
1623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.0 g | 64% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 2746 mg | 119% | |
| Total Carbohydrate | 172.0 g | 63% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 38.6 g | ||
| Protein | 138.9 g | 278% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 763 mg | 59% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 3716 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
