Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.7% of RDA
• Calories: 11.4% of RDA
• Carbs: 3.6% of RDA
• Fat (total lipid): 6.6% of RDA
• Fiber: 2.2% of RDA
• Fructose: 8.3% of RDA
• Protein: 21.3% of RDA
• Sodium: 39.0% of RDA
• Sugar: 24.0% of RDA
• Vitamin A (IU): 26.1% of RDA
• Vitamin B6: 2.3% of RDA
• Vitamin C: 9.4% of RDA
• Iron: 1.1% of RDA
• Magnesium: 13.4% of RDA
• Manganese: 2.8% of RDA
• Niacin: 1.4% of RDA
• Potassium: 11.7% of RDA
• Zinc: 10.9% of RDA
If all nutritional components are less than 50% of RDA
(and all vitamins and minerals are less than 400% of RDA)
the recipe gets a “Bon Appétit” rating.
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PREPARATION
1.
In a small bowl, add the hoisin sauce, soy sauce, vinegar, honey, and garlic. Whisk until well combined.
2.
Coarsely chop the shrimp into ½ to ¾ inch chunks.
3.
Heat the oil in a 12-inch nonstick skillet over medium-high heat for 2 minutes. Add the shrimp in an even layer. Cook 2 minutes, stirring often.
4.
Add the sauce to the skillet. Stir well. Cook for 3 minutes, stirring often.
5.
Remove the skillet from the heat. Let the shrimp rest in the sauce for 2 minutes.
6.
Serve by spooning 2-3 tablespoons of the shrimp mixture into the center of a lettuce leaf. Sprinkle with green onion.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
A partially gluten-free variant of this recipe can be made to reduce the amount of gluten.
Just make the following substutions: hoisin sauce (gluten-free) for hoisin sauce and gluten-free soy sauce for soy sauce (regular) and coconut aminos for soy sauce (regular).
2.
Make it Shellfish Free!
A shellfish-free variant of this recipe can be made.
Just substitute surimi for shrimp.
3.
Make it Wheat Free!
A partially wheat-free variant of this recipe can be made to reduce the amount of wheat.
Just make the following substutions: hoisin sauce (gluten-free) for hoisin sauce and gluten-free soy sauce for soy sauce (regular) and coconut aminos for soy sauce (regular).
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 228
Protein 23.9 g
Carbohydrates 9.97 g
Iron 0.20 mg
Fiber 0.61 g
Calcium 7.40 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
