Shrimp and Snap Pea Salad with Ginger Dressing Recipe

Name: Shrimp and Snap Pea Salad with Ginger Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Coarse salt and freshly ground pepper; 12 ounces sugar snap peas, stem ends and any strings removed; 1 pound fresh or frozen (thawed) medium shrimp (36 to 40 count), peeled and deveined (see page 361); 4 scallions, trimmed, white and green parts separated and thinly sliced; 1/4 cup vegetable oil, such as safflower; 3 tablespoons fresh lime juice (from 2 to 3 limes); 1 carrot, coarsely chopped; 1 tablespoon coarsely chopped peeled fresh ginger; 1/4 cup water; 1 large head Boston lettuce, torn into bite-size pieces; 2 red bell peppers, ribs and seeds removed, thinly sliced

Servings: persons

Coarse salt and freshly ground pepper
12 ounces sugar snap peas, stem ends and any strings removed
1 pound fresh or frozen (thawed) medium shrimp (36 to 40 count), peeled and deveined (see page 361)
4 scallions, trimmed, white and green parts separated and thinly sliced
1/4 cup vegetable oil, such as safflower
3 tablespoons fresh lime juice (from 2 to 3 limes)
1 carrot, coarsely chopped
1 tablespoon coarsely chopped peeled fresh ginger
1/4 cup water
1 large head Boston lettuce, torn into bite-size pieces
2 red bell peppers, ribs and seeds removed, thinly sliced

1
Bring a medium saucepan of water to a boil; add salt.
2
Cook snap peas until bright green, about 2 minutes, then reduce to a simmer and add shrimp.
3
Cook until shrimp are opaque throughout and peas are crisp-tender, about 1 minute.
4
Drain peas and shrimp in a colander, and rinse under cold water to stop the cooking.
5
In a blender, combine white parts of scallions, oil, lime juice, carrot, ginger, and the water; process until dressing is smooth and combined, about 2 minutes.
6
Season with salt and pepper.
7
In a large bowl, toss together lettuce, bell peppers, scallion greens, snap peas, and shrimp.
8
Serve salad with dressing on the side or drizzled over the top.
9
Frozen shrimp are a handy and less expensive alternative to fresh.
10
In fact, most fresh shrimp have already been frozen and thawed, so buying frozen ones and defrosting them at home results in the same quality.
11
Unpeeled are better than peeled, since the shell helps preserve flavor and texture; look for raw easy-peel shrimp, which are already deveined.
12
Thaw shrimp in a resealable plastic bag in a cool-water bath or in the refrigerator if defrosting overnight.
13
Once defrosted, peel and devein them (if necessary).

610

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Coarse salt and freshly ground pepper, 12 ounces sugar snap peas, stem ends and any strings removed, 1 pound fresh or frozen (thawed) medium shrimp (36 to 40 count), peeled and deveined (see page 361), 4 scallions, trimmed, white and green parts separated and thinly sliced, and more.

Yes, Shrimp and Snap Pea Salad with Ginger Dressing falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Shrimp and Snap Pea Salad with Ginger Dressing

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