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Nutrients per serving

  • Calories  241
  • Protein  20 g
  • Carbohydrates  19 g
  • Fat  9 g
  • Cholesterol  144 mg
  • Sodium  367 mg
  • Potassium  405 mg
  • Phosphorus  171 mg
  • Calcium  101 mg
  • Fiber  2.7 g

Pauline’s Shrimp Salad

Pauline's Shrimp Salad recipe helps you dress up shrimp and toss it in a salad for a refreshing lunch or dinner. Enhanced with flavorful spices for a kidney-friendly salad that's anything but bland.

Diet types:

  • CKD non-dialysis
  • Dialysis
  • Diabetes


Recipe submitted by DaVita dietitian Mary from Georgia.

Portions: 2     Serving size: 2-1/2 ounces shrimp with dressing, 1-cup salad, 1-ounce bread

Ingredients

  • 1/2 pound medium-size shrimp, uncooked
  • 1 teaspoon fresh dill
  • 1 teaspoon fresh oregano
  • 1 teaspoon fresh basil
  • 1 garlic clove
  • 1 scallion
  • 4 small mushrooms
  • 1/4 cup dry white wine
  • 1/4 teaspoon mustard seed
  • 1/8 teaspoon red pepper flakes
  • 1 bay leaf
  • 2 teaspoons lemon zest
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1/4 teaspoon Dijon mustard
  • 2 cups green leaf lettuce pieces
  • 4 cherry tomatoes
  • 2 slices crusty French bread
  • Preparation

    1. Peel and devein shrimp.
    2. Chop dill and oregano. Thinly slice basil  and scallion. Finely mince garlic. Slice mushrooms.
    3. In medium saucepan combine wine, mustard seed, pepper flakes, bay leaf, and lemon zest. Add enough water to fill pan 2/3 full. Bring mixture to a boil.
    4. Add shrimp and cook until pink, 3 to 4 minutes. Drain, rinse with cool water and chill in the refrigerator.
    5. To make dressing, mix olive oil, vinegar, dill, oregano, basil, garlic, mustard and scallion in a salad shaker or screw top jar. Shake well.
    6. Place shrimp in a bowl, add dressing and toss well.
    7. Serve shrimp over green leafy lettuce. Garnish each salad with two cherry tomatoes and 2 thinly sliced mushrooms. Serve with a slice of crusty French or Italian bread.

    Renal and renal diabetic food choices

    • 2 meat
    • 1 vegetable, medium potassium
    • 1 starch

    Carbohydrate choices

    1

    Helpful hints

    • For a quick version, substitute defrosted, pre-cooked frozen shrimp for raw shrimp. Make dressing, toss with shrimp and serve on pre-washed bagged lettuce or salad mix.
     

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