Ginger-Lime Shrimp on Egg Noodles

Chef Kris Gaudet

Chef’s Tips:

  • Pre chopped garlic and ginger is a great product, and will save you a lot of time in the kitchen. I recommend getting a couple jars of this for your fridge.
  • Chopped peanuts give a nice crunch to the meal. Try also sesame seeds or flax seeds for a boost of fiber.

Ginger-Lime Shrimp on Egg Noodles


  • 6                   Shrimp, (36 grams) (large, fresh), peeled, tail-on
  • 2 Tbsp         Ginger, chopped
  • 1 Tbsp          Garlic, chopped
  • 2                   Limes, juiced, zested
  • 2 Tbsp         Honey
  • 2 Tbsp         Cilantro, chopped
  • 4 oz.            Egg noodles
  • 2 oz.            Carrots, peeled, sliced
  • 1 oz.             Red onion, sliced
  • 1 Tsp            Sesame oil
  • 1 Tsp            Peanut butter (unsalted)
  • 1 Tsp            Sriracha sauce (Asian hot sauce with garlic)
  • 1 Tbsp         Water
  • ½ Cup         Chicken stock, no salt added


  1. Combine ginger, garlic, lime juice and zest, honey, cilantro, sesame oil, peanut butter, water and Sriracha sauce together. Reserve 3 Tbsp.
  2. Marinate shrimp for 25 minutes in fridge.
  3. While shrimp are in fridge, place a pot of water on high, once boiling add egg noodles, cook until tender. Remove noodles from pot and place in bowl.
  4. Remove shrimp from marinade, and grill for 1-2 minutes on each side. Have the chicken stock boiling.
  5. Toss the noodles in the reserved marinade and place shrimp on top. Garnish with shredded carrots and red onion for an added crunch and cilantro.
  6. Pour hot stock over and garnish with cilantro.

Nutrient Analysis

Calories: 493.6 KCal

Protein: 20.2 g

Carbohydrates: 87 g

Fibre: 4.7 g

Total Fat: 10.2 g

Sodium: 267.8 mg

Phosphorus: 252.62 mg

Potassium: 629.31 mg

Renal Diet Nutrient Analysis

Servings per recipe: 1

Renal and Diabetic Exchanges

3 protein choices
5.8 carb choices
1 vegetable choice