Ginger-Shrimp and Snap Pea Salad
2
Points®
Total time: 22 min • Prep: 20 min • Cook: 2 min • Serves: 4 • Difficulty: Easy
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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