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Shrimp, sugar snap pea salad and wasabi-lime vinaigrette

Renal Diet Nutrient Analysis

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

Nutrient Analysis

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

Renal and Diabetic Exchanges

1 vegetable choice
2 protein
1 starch


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


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!!!

Shrimp, sugar snap pea salad and wasabi-lime vinaigrette, 3.4 out of 5 based on 15 ratings