Low Sodium Thai Shrimp Stir-Fry

Bursting with vibrant flavors and wholesome ingredients, this Low Sodium Thai Shrimp Stir-Fry is a quick and healthy weeknight dinner that doesn’t skimp on taste. Tender shrimp are perfectly pan-seared and tossed with a colorful medley of crisp vegetables, including red bell peppers, carrots, and zucchini, all coated in a zesty, low sodium soy sauce and lime-based stir-fry sauce sweetened with a touch of honey. Fresh basil and green onions bring a fragrant Thai-inspired twist, while crushed red pepper flakes add a customizable kick. Ready in just 30 minutes, this nutrient-packed dish is perfect served over brown rice or rice noodles and can be topped with crunchy unsalted cashews for a delightful finishing touch. Whether you're focused on heart-health or bold flavors, this low sodium recipe is sure to satisfy.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

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)

Directions

Step 1

In a small bowl, whisk together the low sodium soy sauce, lime juice, honey, grated ginger, and minced garlic. Set aside.

Step 2

Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Remove from heat and stir in the chopped green onions and basil leaves.

Step 7

If desired, sprinkle with crushed red pepper flakes for added heat and garnish with unsalted cashews.

Step 8

Serve immediately over cooked brown rice or rice noodles for a complete meal, if desired.

Nutrition Facts

Serving size	(1720.5g)

Amount per serving	% Daily Value*
Calories	1622.8

Total Fat 50.0g	0%
Saturated Fat 8.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 885.8mg	0%
Sodium 2746.4mg	0%
Total Carbohydrate 172.0g	0%
Dietary Fiber 25.1g	0%
Total Sugars 38.6g
Protein 138.9g	0%

Vitamin D 0IU	0%
Calcium 762.6mg	0%
Iron 16.8mg	0%
Potassium 3716.3mg	0%

*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.

Source of Calories

Fat: 26.6%

Protein: 32.8%

Carbs: 40.6%