Healthy & Special Diets > Low-Sodium Recipes > Low-Sodium Dinners > Stir-Fries with Low-Sodium Soy Sauce Alternatives

Low-Sodium Shrimp and Asparagus Stir-Fry with Tamari

A quick and easy low-sodium stir-fry featuring succulent shrimp and crisp asparagus, complemented by a flavorful tamari sauce. Perfect for a light and healthy dinner.

Prep Time
10 minutes
Cook Time
15 minutes
Servings
4
Ingredients
  • 1 lb peeled and deveined Large shrimp
  • 1 lb trimmed and cut into 1-inch pieces Asparagus
  • 1 medium thinly sliced Red bell pepper
  • 3 cloves minced Garlic
  • 1 tbsp minced Ginger
  • 3 tbsp Low-sodium Tamari
  • 1 tbsp Sesame oil
  • 1 tbsp Rice vinegar
  • 1 tsp Honey
  • 1 tsp Cornstarch
  • 1/4 tsp optional Red pepper flakes
  • 3 cups Cooked quinoa
  • 1 tbsp for garnish Sesame seeds
  • 2 chopped for garnish Green onions

Prepare the Ingredients

Peel and devein the shrimp. Trim and cut the asparagus into 1-inch pieces. Thinly slice the red bell pepper. Mince the garlic and ginger.

Make the Low-Sodium Stir-Fry Sauce

In a small bowl, whisk together the low-sodium tamari, sesame oil, rice vinegar, honey, cornstarch, and red pepper flakes (if using). Set aside.

Stir-Fry the Shrimp

Heat a wok or large skillet over medium-high heat. Add the shrimp and stir-fry for 2-3 minutes, until pink and cooked through. Remove the shrimp from the wok and set aside.

Stir-Fry the Vegetables

Add the asparagus and red bell pepper to the wok. Stir-fry for 3-5 minutes, until the asparagus is tender-crisp.

Add Garlic and Ginger

Add the minced garlic and ginger to the wok. Stir-fry for about 30 seconds, until fragrant.

Combine and Simmer

Return the cooked shrimp to the wok with the vegetables. Pour the low-sodium stir-fry sauce over the shrimp and vegetables. Bring to a simmer and cook for 1-2 minutes, until the sauce has thickened slightly and everything is heated through.

Serve

Serve the shrimp and asparagus stir-fry over cooked quinoa. Garnish with sesame seeds and chopped green onions. Enjoy!

Nutrition Facts Estimated per 100g of product

Note: These values are approximate and can vary based on specific ingredients and portion sizes.

Calories: 90-120
Protein: 10-13g
Fat: 3-5g
Carbohydrates: 5-7g
Sodium: 60-90mg

Other Important Considerations for Nutrition

Using low-sodium tamari is crucial for reducing sodium in this recipe. Adjust the amount of tamari to your taste preference, keeping in mind the sodium content. Consider using fresh, whole ingredients whenever possible to further reduce sodium intake. This dish is a good source of protein and fiber, and can be part of a balanced low-sodium diet. Always consult with a healthcare professional or registered dietitian for personalized dietary advice.

← Low-Sodium Roasted Root Vegetables with Garlic and Herbs Low-Sodium Spiced Lentil Soup with Turmeric and Cumin →

FAQ

  • Can I use other vegetables besides asparagus and red bell pepper?

    Yes, you can substitute or add other vegetables like broccoli florets, snap peas, or mushrooms. Adjust cooking times as needed to ensure they are cooked to your desired tenderness.
  • Can I use brown rice instead of quinoa?

    Yes, brown rice or any other grain of your choice works well with this stir-fry. Just ensure it is cooked according to package instructions before serving.
  • Can I make this recipe spicier?

    Yes, you can add more red pepper flakes or a dash of your favorite hot sauce to the stir-fry sauce for added heat.