Photo of Ginger-shrimp and snap pea salad by WW

Ginger-shrimp and snap pea salad

Total Time
22 min
20 min
2 min
Bursting with the bold flavors of ginger and sesame oil, this colorful salad makes a perfect lunch or light dinner. First, you will boil shrimp and sugar snap peas for one to two minutes until the shrimp turn bright pink and the snow peas are tender. Shrimp cooks quickly so the trick is to take them out before they turn rubbery and cool them in ice water so they don't cook further. Then we mix together mayonnaise, scallions, ginger and dark sesame oil to add a great asian flair to the shrimp. We served the shrimp over lettuce, but you could also make a sandwich


Uncooked shrimp

1 pound(s), 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, fresh, minced

Dark sesame oil

1 tsp

Table salt

½ tsp

Black pepper

¼ tsp

Boston lettuce

4 piece(s), rinsed and patted dry


  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.