Mayo Clinic Health System chef shares recipe for Sesame Ginger Shrimp — in minutes

Dietitian’s Tip: This easy marinade is good on chicken, tofu, tempeh, pork and beef, and makes a great dip for kebabs. Serve shrimp over instant brown rice and stir fried vegetables


6 tablespoons low-sodium soy sauce
2 1/2 tablespoons brown sugar
2 tablespoons sesame oil
2 tablespoons fresh minced ginger
1 teaspoon red pepper flakes
12 ounces shrimp, peeled, deveined


In a medium bowl, combine the soy sauce, brown sugar, oil, ginger, garlic and red pepper flakes.
Add the shrimp; mix well.
Place in the refrigerator to marinate for 30 minutes.
Coat a nonstick medium saute pan with cooking spray; heat to medium-high heat.
Once hot, add the shrimp and saute for about 1 minute.
Add half of the marinade mixture to the pan and cook for another 30 seconds.
Discard any leftover marinade.

Per serving (2 ounces): Calories 108, Fat 5 g, Monounsaturated fat 2 g, Saturated fat 1 g, Cholesterol 71 mg, Sodium 970 mg, Carbohydrate 6 g, Fiber 0 g, Protein 9 g