Recipe printed from: https://www.kidneycommunitykitchen.ca/kkcookbook/recipes/shrimp-sugar-snap-pea-salad-and-wasabi-lime-vinaigrette/

Shrimp, sugar snap pea salad and wasabi-lime vinaigrette

Recipe developed by Chef Leslie Cairns

Shrimp, sugar snap pea salad and wasabi-lime vinaigrette

This recipe pairs nicely with the zucchini pancake.

Ingredients

  • 1 lb large shrimp, peeled
  • 2 cups snap peas, trimmed
  • 1 cup water chestnuts, drained
  • 1 cup bean sprouts

Wasabi-Lime Vinaigrette

  • 1/2 cup vegetable oil
  • 1/4 cup rice wine vinegar
  • 1 tbsp lime juice
  • 3 tsp wasabi powder
  • 1 tsp sugar
  • 1/2 tsp ginger, minced
  • 1/2 tsp garlic, minced

Directions

Bring a large pot of water to boil.
Add shrimp and snap peas and cook until shrimp turn pink (approximately 2 minutes).
Immediately transfer shrimp and snap peas to iced water to avoid further cooking, and strain.
Make vinaigrette by whisking all its ingredients together.
Toss shrimp, snap peas, water chestnuts, and bean sprouts in vinaigrette and serve.
Note: wasabi powder is quite spicy, so less is more!!!

Nutrient Analysis

  • Calories: 334 KCal
  • Protein: 19 g
  • Carbohydrates: 17 g
  • Fibre: 4 g
  • Total Fat: 22 g
  • Sodium: 119 mg
  • Phosphorus: 212 mg
  • Potassium: 489 mg

Renal Diet Nutrient Analysis

Servings per recipe: 6

Serving size: 1/6 th of recipe (about 1 cup)

Renal and Diabetic Exchanges

1 vegetable choice
2 protein
1 starch

What is one exchange?
  • 1 Protein Choice = 1oz of meat or 7g of dietary protein
  • 1 Starch Choice = about 15g of carbohydrates
  • 1 Fruit or Vegetable Choice = ½ cup
  • 1 Milk Choice = ½ cup

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