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 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
Ingredients
Uncooked shrimp
1 pound(s), peeled and deveined
Sugar snap peas
1 cup(s), whole, ends trimmed and halved
Fat free mayonnaise
⅔ cup(s)
Scallions
2 medium, chopped
Fresh ginger
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
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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