Shrimp and snap pea salad with lime and mango

SmartPoints® value per serving
Total Time
25 min
25 min
You cannot beat a big bowl of fresh vegetables, full of crunch, topped with shrimp and a zesty lime vinaigrette. This recipe is ready to serve in just 25 minutes and makes six generous servings. The mango and chiles add some sweet heat and a texture shift from the cool crisp vegetables. The peanut topping provides a nice salty finish. Serve this salad as a one-bowl dish or add some spinach for an even more filling meal. This no-cook salad is a great dinner, lunch or brunch dish. You can also pack it for lunch with the dressing on the bottom of your container so you need only shake it when you are ready to eat.


Canola oil

2 Tbsp

Lime zest

1 tsp

Fresh lime juice

2 Tbsp

Kosher salt

¾ tsp

Cooked shrimp

1 pound(s), peeled and deveined

Uncooked scallion(s)

4 medium, thinly sliced

Fresh radish(es)

3 medium, thinly sliced

Uncooked sugar snap peas

2½ cup(s), trimmed and halved

Shredded carrot(s)

2 cup(s), coarsely shredded

Uncooked bell pepper(s)

2 item(s), medium, red, thinly sliced


1 large, peeled, pitted, and diced

Serrano chile(s)

1 item(s), or jalapeno pepper, seeded and minced

Fresh mint leaves

¼ cup(s), chopped


¼ cup(s), chopped

Roasted salted shelled peanuts

cup(s), dry-roasted (6 tbsp)


  1. Whisk together oil, lime zest and juice, and salt in large bowl. Add shrimp, scallions, radishes, peas, carrots, bell peppers, mango, serrano, mint, and cilantro and toss to combine. Sprinkle with peanuts and serve at once.
  2. Serving size: 1 2/3 cups


Serve this salad on a bed of baby spinach or salad greens, or for an extra 3 SmartPoints, spoon each serving over ½ cup cooked and cooled rice noodles.