Shrimp & Snap Pea Salad With Ginger-Soy Vinaigrette

Name: Shrimp & Snap Pea Salad With Ginger-Soy Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds large shrimp about 32- 36 per pound; 2 cups snap peas about 1/2 pound, trimmed; 3 green onions trimmed and minced; 1/2 cup extra-virgin olive oil; 2 tablespoons low sodium soy sauce; 2 tablespoons white vinegar; 2 tablespoons fresh lime juice; 1 tablespoon fresh ginger grated; 1/2 teaspoon honey; 5 hot sauce dashs; 1/2 cup mango diced; 1/2 cup roasted cashews chopped; lime wedges

Servings: persons

1 1/2 pounds large shrimp about 32- 36 per pound
2 cups snap peas about 1/2 pound, trimmed
3 green onions trimmed and minced
1/2 cup extra-virgin olive oil
2 tablespoons low sodium soy sauce
2 tablespoons white vinegar
2 tablespoons fresh lime juice
1 tablespoon fresh ginger grated
1/2 teaspoon honey
5 hot sauce dashs
1/2 cup mango diced
1/2 cup roasted cashews chopped
lime wedges

1
Bring a large pot of salted water to a boil.
2
Add shrimp and cook 3 - 4 minutes, until they turn pink.
3
Drain, run under cold water, peel and devein.
4
Meanwhile, bring another pot of salted water to a boil, drop in snap peas and boil, uncovered, 2 - 3 minutes, until just tender and still bright green. Drain and rinse immediately with cold water to stop the cooking.
5
To make vinaigrette: Whisk together olive oil, soy sauce, vinegar, lime juice, ginger, honey, and hot sauce in a small bowl until well-combined.
6
Put shrimp, snap peas, and green onions in a large bowl, add vinaigrette, and toss well.
7
Divide the mixture among 4 plates and garnish each serving with the diced mango, chopped nuts, and lime wedges.

591

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 1/2 pounds large shrimp about 32- 36 per pound, 2 cups snap peas about 1/2 pound, trimmed, 3 green onions trimmed and minced, 1/2 cup extra-virgin olive oil, and more.

Yes, Shrimp & Snap Pea Salad With Ginger-Soy Vinaigrette 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.

That's it — enjoy your meal!