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.


  • 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!!!

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

Leave a Reply