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Photo of Ginger-Shrimp and Snap Pea Salad by WW

Ginger-Shrimp and Snap Pea Salad

2
Points® value
Total Time
22 min
Prep
20 min
Cook
2 min
Serves
4
Difficulty
Moderate
Bursting with the bold flavours of ginger and sesame oil, this colourful salad makes a perfect lunch or light dinner.

Ingredients

Uncooked shrimp

16 oz, peeled and deveined

Uncooked sugar snap peas

1 cup(s), ends trimmed and halved

Fat free mayonnaise

⅔ cup(s)

Uncooked scallions

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(es)

Instructions

  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.

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