Skip over navigation

Recipes

Shrimp and Apple Stir Fry

Renal Diet Nutrient Analysis

  • Servings per recipe: 4
  • Serving size: 1/4 cup shrimp and 1/2 cup vegetables

Nutrient Analysis

  • Calories: 152
  • Protein: 12g
  • Carbohydrates: 8g
  • Fibre: 1g
  • Total Fat: 8g
  • Sodium: 151mg
  • Phosphorus: 130mg
  • Potassium: 219mg

Renal and Diabetic Exchanges

2 protein, 1 veg

Ingredients

Headless shrimp with shells ½ lb (227 g)
Apple (diced) ¾
Celery (diced) 2 stalks
Sweet red pepper (small, diced) ½
Vegetable oil 2 tbsp (30 mL)

Marinade
Low sodium soy sauce 1/2 tsp (2.5 mL)
Cornstarch 1 tsp (5 mL)
White pepper dash

Sauce
Low sodium soy sauce 1/2 tsp (2.5 mL)
Sugar 1 tsp (5 mL)
Cornstarch 1 tsp (5 mL)
Cold water 2 tbsp (30 mL)

Directions

1. Remove shells and devein shrimp. Marinade the shrimp using the
marinade ingredients listed above for half an hour.

2. Combine sauce ingredients in a small bowl. Mix well and set aside.

3. Heat about 1 tablespoon of oil in a non-stick wok. Stir fry shrimp until the shrimp turns pink in colour, remove from the wok.

4. Heat about 1 tablespoon of oil in a non-stick wok. Stir fry celery briefly, and then add the diced apple and red pepper, stirring until almost cooked through. Add in the shrimp and the sauce mixture and stir constantly until the sauce thickens. Ready to serve.

Shrimp and Apple Stir Fry, 2.9 out of 5 based on 16 ratings