This Garlic Shrimp over Sautéed Spinach is table ready in 20 minutes with less sodium thanks to MSG!
I’m proud to partner with Ajinomoto to bring you this blog post. I was compensated for my time. As always, all opinions are my own and I was not paid to publish positive comments.
We’ve all heard that it’s important to avoid going overboard with the sodium in our diets. Yet, most of us exceed the recommendations outlined in the 2015 Dietary Guidelines for Americans. Just last month, a report from the National Academies of Sciences, Engineering, and Medicine reinforced the importance of eating less than 2,300 mg of sodium per day, using evidence of the beneficial effect of reducing sodium intake on risk of cardiovascular disease and hypertension. Did you know that cooking with MSG can actually LOWER the sodium content of your recipes?
MSG can LOWER the sodium in your meals!
That’s right! When we hear the term monosodium glutamate (MSG), we likely think about sodium because it’s in the name. Actually, MSG contains significantly less sodium than table salt – one-third the amount, in fact! It’s a quick and easy seasoning to bring savory deliciousness to foods and added dimension to flavors, especially plant-based dishes.
So how can you use MSG at home?
Chefs recommend mixing one-part MSG and two parts table salt to decrease sodium by 25 percent, compared to table salt. About one-half teaspoon can enhance the flavor of a pound of meat or 4-6 servings of vegetables, casseroles or soups. So, if you have a recipe calling for 1/2 teaspoon of salt, try 1/4 teaspoon table salt to 1/8 teaspoon MSG. You can always add a little more 🙂
This delicious Garlic Shrimp over Sautéed Spinach is table ready in 20 minutes.#ad Including #MSG lowers the sodium by about 25% while adding mouthwatering umami flavor! It's also #glutenfree, #dairyfree and #keto & #Paleo… Click To Tweet
Dinner in a flash
If you are like me, preparing a complicated dinner with a ton of ingredients is just not in the cards. This delicious Garlic Shrimp over Sautéed Spinach is table ready in 20 minutes. Using MSG allowed me to cut about 25% of the sodium out of the recipe while adding mouthwatering umami flavor to the dish. For those counting carbohydrates there are only 8 grams of total carbs per serving and there is no gluten containing ingredients. You can always serve it over your favorite pasta (preferably whole grain or bean-based pasta for extra fiber), whole grain rice, quinoa, farro, sorghum or anything else your family enjoys.
- Garlic Shrimp:
- 1 Tablespoon olive oil or avocado oil
- 1 pound extra large raw shrimp- approximately 26-30 (fresh or frozen, thawed, peeled and deveined)
- 10 cloves garlic, peeled and chopped
- 1/8 teaspoon table salt
- Sprinkle of Ac’cent (MSG)
- 1/2 teaspoon paprika
- red pepper flakes to taste
- 1 Tablespoon olive oil or avocado oil
- 1 pound fresh baby spinach leaves, prewashed
- 4 cloves garlic, chopped
- 1/4 teaspoon salt
- 1/8 teaspoon Ac’cent (MSG)
- 1/2 teaspoon black pepper
- squeeze of lemon juice (about ¼ of a lemon)
- Heat a sauté pan on medium heat. Add 1 Tablespoon oil and sauté garlic until fragrant but not brown, approximately 30 seconds.
- Add shrimp, salt and Ac’cent and stir frequently until shrimp is cooked through, approximately 2 minutes.
- Remove pan from heat and stir in paprika.
- Add red pepper flakes to taste-1/4 teaspoon suggested.
- While the shrimp is cooking, heat a separate large pot with a lid over medium heat.
- Add 1 Tablespoon oil and sauté remaining 4 cloves chopped garlic for about 30 seconds, do not brown!
- Add the spinach, salt, Ac’cent and pepper and cover to cook for about 2 minutes.
- Remove the lid, toss spinach to distribute the garlic and seasonings, and cook uncovered for an additional minute or until wilted.
- Add a squeeze of lemon juice and remove from heat.
- Use a slotted spoon to remove spinach from the pot, add to a serving dish and top with shrimp.
Nutrition Facts for shrimp and spinach only
And before you ask, over the past 30 years, scientists, regulatory agencies, and public health organizations have verified MSG’s safety based on extensive scientific research and a long history of use around the world. I speak more about the details and why MSG got a bad rap in the first place in my blog featuring Muffin Tin Veggie Frittatas:
For lots of information and resources about the science and history behind MSG, go to www.WhyUseMSG.com
Have you cooked with MSG yet?