Looks good but may want to sub for the soy sauce .

On this site, halfway down the page, there is a combination one poster uses in place of soy sauce due to the salt content of soy. See Matsukaze's post. And MinkeyMonkey has a recipe below that post for low-sodium substitute for soy.

Shrimp, and other shellfish, have a tendency to raise uric acid levels so if you have a tendency to have swelling, beware of over-indulging. I have osteoarthritis and have knee problems (looking at replacement in the near future) so I have to limit how many shrimp I eat. And, oh my, but do I love shrimp! If I overindulge, I end up with excess swelling and pain. Moderation in all things. 😕

^(Here are the posts just in case the posts disappear or go lower:

Matsukaze Sep 01, 2009 11:04AM

I skip soy sauce entirely and use a blend of different sauces and spices. I use rice vinegar (unseasoned!), molasses, sesame oil and fresh ginger. Sometimes I add a touch of one or more of the following: balsamic vinegar, lemon juice, ground ginger, pepper, peanut butter (unsalted), minced fresh garlic, orange flower water. It isn't the same but it is darn good and satisfies. Oh, and sometimes chopped chives or scallions or even minced onion.

MinkeyMonkey Oct 18, 2009 11:59AM

Here is a recipe for very low-sodium soy sauce substitute.

2 T Sodium Free Beef Bouillon
2 t Red Wine Vinegar
1 t Molasses
1/8 t Ground Ginger
dash Black Pepper
dash Garlic Powder
3/4 c Water

In small sauce pan, combine and boil gently uncovered about 5 minutes or til mixture is reduced to 1/2 cup. Store in refrigerator. Stir before using.

Yield: 8 Servings

I LOVE this recipe. I find it gives dishes to which I add it the umami taste taste dishes get with real soy sauce. You may already know the meaning of umami, but for those who don't, this is a Japanese word for "savory" or "meaty".)

^