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August is peak summertime and usually that means it’s too hot to be cooking anything that takes longer than a few minutes. Our featured recipe this month keeps that in mind while also highlighting a summer favorite food: Shrimp Scampi.

This recipe was submitted by Ashley Sellers for the DCI Kidney Cookbook.

Ingredients
Makes 4 servings

  • 1/4 c. all-purpose flour
  • 1/2 tsp. ground black pepper
  • 1 tsp. crushed red pepper
  • 1 lb. shrimp, peeled and deveined
  • 4 T. canola oil
  • 2 cloves garlic, minced
  • 2 T. white wine
  • 1/4 c. lemon juice
  • 2 T. butter, cold, cubed
  • 1 T. parsley, chopped

 Instructions

  1. In a large bowl, combine the flour, black pepper, and red pepper flakes.
  2. Toss the shrimp in flour mixture and coat evenly.
  3. In a large, non-stick pan over medium-high heat, heat half of the canola oil.
  4. Sauté the shrimp for approximately 3 minutes on each side or until pink and cooked through.
  5. Transfer the cooked shrimp to a plate or sheet tray to rest.
  6. In the same pan, combine the garlic, wine (or chicken broth), and lemon juice.
  7. Using a wooden spoon, stir the mixture and cook until it simmers.
  8. Turn off heat and stir in the cold butter in small amounts until it is all in.
  9. Add the shrimp back to the pan.
  10. Add parsley and toss until shrimp is coated.

Notes: Low sodium chicken broth may be substituted for white wine.

Nutrition Facts (Per Serving)

Calories – 230
Potassium – 166mg
Sodium – 196mg
Phosphorus – 220mg
Protein – 27g

*Always check with your nutritionist before incorporating new foods or recipes into your diet to make sure it is right for you.