Shrimp is always a delicious dish, but spicing it up with chili and lime turns it into the perfect entrée with a little zest and a lot of flavor. Our Marketing Specialist, Tierra Hogan, tried out Chili Lime Shrimp from our PKD cookbook, Cooking Well. Here are some of Tierra’s opinions as she made the dish:
- Once again, I was dreading cooking, but I was pleasantly surprised by how simple making this was.
- This recipe requires very few ingredients, making for an affordable shopping list.
- I ate the entire pound of shrimp by myself, it was that good!
This recipe is light and fresh, yet leaves you satisfied. Remember to consult your doctor or dietician about what recipes and practices are best for you at your stage of PKD.
Give this recipe a try and let us know how it went in the comments below!
- 1 lb. of medium shrimp, peeled, deveined (note: opt for fresh shrimp, as frozen are often high in sodium)
- 1 teaspoon chili powder
- 1 lime, cut into wedges
- 1 garlic clove, minced
- 1/4 cup low-sodium or no-salt-added tomato paste
- Vegetable oil cooking spray
- Combine tomato paste, garlic and chili powder in a small bowl and set aside
- Spray wok or large skillet with cooking spray; heat on high 1 minute
- Add shrimp, stirring frequently; cook for five minutes or until shrimp turn pink
- Add tomato paste mixture, toss to evenly coat shrimp
- Dish out shrimp and spritz with lime wedge
Serves 4 (per serving)
- Calories 95
- Fat 0.8 g
- Carbohydrates 2 g
- Protein 20 g
- Dietary Fiber 0.4 g
- Calcium 67 mg
- Phosphorous 203 mg
- Sodium 105 mg
- Potassium 271 mg