Photo of Ginger-Shrimp and Snap Pea Salad by WW

Ginger-Shrimp and Snap Pea Salad

2 - 3
PersonalPoints™ per serving
Total Time
22 min
20 min
2 min
Bursting with the bold flavours of ginger and sesame oil, this colourful salad makes a perfect lunch or light dinner.


Uncooked shrimp

16 oz, peeled and deveined

Uncooked sugar snap peas

1 cup(s), ends trimmed and halved

Fat free mayonnaise


Uncooked scallion(s)

2 medium, chopped

Ginger root

2 tbsp(s), fresh, minced

Dark sesame oil

1 tsp(s)

Table salt

½ tsp(s)

Boston lettuce

4 piece(s), rinsed and patted dry

Black pepper

¼ pinch


  1. Bring a large pot of water to a boil. Add shrimp and snap peas; cook until shrimp are bright pink and peas are just tender, about 1 to 2 minutes. Drain and immerse shrimp and peas in ice water to prevent further cooking. Drain; set aside.
  2. Meanwhile, in a large bowl, combine mayonnaise, scallions, ginger, oil, salt and pepper. Add shrimp and peas; toss to combine.
  3. Place 1 lettuce leaf in each of 4 shallow bowls. Spoon about 1 cup shrimp mixture into each lettuce leaf; serve.