Asian Shrimp and Rice

Your own take-out, made in in less time than it would take you to order and pick up.  Not to mention-WAY healthier!  Shrimp is high in protein and very low in fat.  This recipe gives a little zing to the shrimp.  

Serves 4    Prep Time: 5 minutes     Cooking Time: 3 minutes (for shrimp, more for rice and greens))

Ingredients:

• 1 1/3 pound of peeled and deveined shrimp (we buy it frozen so we can have a fast, go to meal on a weeknight-defrost in a bowl of cold water in 10 minutes)
• 1/4 tsp fresh ground pepper
• 1/2 tbsp olive oil (to prevent sticking)
  

For the sauce: 

• 1/4 cup soy sauce
• 1 tbsp tomato paste (or if not on hand, you can sub ketchup, but use organic, regular is full of corn syrup)
• 1/3 cup orange juice
• 3 tbsp honey
• 1 tablespoon rice wine vinegar
• 2 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (less or more-we omitted for our kids and added after)
• 1/4 cup of chopped scallions
• 1/8 tsp sesame seeds

Instructions:

1. Mix shrimp ingredients together, let sit whille you mix sauce
2. Mix sauce ingredients, except scallions.  Heat sauce on low while shrimp cooks.
3. Grill shrimp on inside or outside grill.  Cook until shrimp is pink
4. Toss shrimp with sauce, mix in scallions and sesame seeds
5. Serve on top of brown rice and sauteed greens

Nutritional Benefits:

• Low in Fat: great for heart health and circulation
• High in Protein: great for healing & repairing tissues
• High in Fiber & calcium when eaten with greens and brown rice

Nutritional Information (shrimp in entire dish):

Shrimp:

Calories: 585

Fat: 12.6.g

Protein: 110.6

Iron: 90% of daily needs

Sauce:

Calories: 263

Fat: 0g

Protein: 4.5 g

Carbs: 62 g

Sodium: 2450 mg

Total per serving for shrimp plus sauce:

calories: 212

Fat: 3 g

Protein: 29 g

Carbs: 15.5 g