Saturday, September 30, 2006

Low-Carb Teriyaki Shrimp With Snow Peas

Shrimp, mmm...teriyaki, mmm...snow peas...OH YUMMY!

I don't know about you, but the traditional art of cooking up a delicious home-cooked meal that takes hours in the kitchen to prepare are long gone in the year 2006. It's sad that we have such fast-paced lives, but it is the reality of the day. Sometimes I wish we could go back to the time when life was savored and people actually sat down together to enjoy a meal together while getting to know one another better. Sigh.

Anyways, I have an excellent recipe that will remind you of those classic dishes that Mom used to make today while conforming to the time constraints of living in modern society. It uses several nutritious high-quality low-carb ingredients, including shrimp, snow peas, extra virgin olive oil and water chestnuts. Compliments of our friends at Low-Carb Connoisseur, this recipe is sure to delight every friend and family member who is privileged to have a meal with you.

Remember to enjoy your time together with those you care about the most because you are never guaranteed how long you will have to spend with them before the good Lord decides to take you or them home. Make sure you have more "I'm glad I did" moments rather than the "I wish I had" moments when you reflect back on your life someday. Never regret showing more love, compassion, and friendship in a world that has become increasingly hateful, cold-hearted, and antagonistic.

Okay, I'm off my soapbox now. For this recipe, be sure to blanch the snow peas and sear the shrimp to save time. ENJOY!


1 1/2 pounds peeled and deveined jumbo or extra jumbo shrimp, patted dry
1 Teapoon Emeril's Asian Seasoning
1 tablespoon Colavita Extra Virgin Olive Oil
6 ounces snow peas (about 2 cups)
1 can (5 ounces) water chestnuts, rinsed and drained
5 tablespoons Steel's Wasabi Teriyaki sauce

1. Bring a medium pot of water to a boil. Sprinkle shrimp with salt, Emeril's Asian Seasoning and toss.

2. Heat oil in 12-inch skillet over high heat until very hot. Add shrimp in a single layer and cook 1 to 1-1/2 minutes per side, until golden and cooked through. Meanwhile, drop snow peas into boiling water, cook just 20 seconds, drain.

3. Add snow peas, water chestnuts and sauce to skillet with shrimp. Mix well and heat through briefly.

Servings: 4
Prep time: 10 minutes
Bake/Cook time: 5 minutes

Carbohydrates: 10.5g
Net Carbs: 7.5g
Fiber: 3g
Protein: 36g
Fat: 8g
Calories: 259

OPTIONAL RECIPE VARIATION: I was looking at this recipe and realized how easy it would be to incorporate Konjac shirataki noodles into this recipe in Step 3 of the cooking procedures and stir fry it with the other ingredients. Mmmm, I'm liking that! Give it a try to add some more fiber to this recipe without the extra carbs!

Labels: , , , ,


Blogger BillyHW said...

Unfortunately the only teryaki sauce I can find has quite a bit of sugar in it.

9/30/2006 11:59 PM  
Blogger Jimmy Moore said...

That's why I provided you a link to an online low-carb store that sells teriyaki sauce that is sugar-free. Check it out, BillyHW!

10/01/2006 9:08 AM  
Blogger BillyHW said...

I live in Canada and usually they don't deliver here. And if they do it's a real pain and costs $$$.

10/02/2006 9:19 PM  
Blogger LowCarbRecipeBox said...


You can always make your own Low Carb Teriyaki Sauce.

Here are a couple of ideas from the LowCarbRecipeBox.

Teriyaki Sauce:

1 bottle soy sauce
2 tablespoons red wine vinegar
6 tablespoons Splenda
3 tablespoons ginger powder
2 tablespoons garlic powder

Shake and let sit overnight, adjust flavorings according to taste--but this tasted perfect.

Rani's Easy LC Teriyaki Sauce

Add brown Sugar Twin to soy sauce or tamari sauce.
A few drops of pineapple extract or SF pineapple Davinci will make it even better.


1/2 cup soy sauce
1/2 cup dry white wine sweetener
dash ginger
1 clove garlic, minced

I hope these help!


7/02/2007 12:13 PM  

Post a Comment

Subscribe to Post Comments [Atom]

<< Home