Shrimp and Snap Pea Salad with Lime
- Total Time
- 0:25
- Prep
- 0:25
- Serves
- 6
- Difficulty
- Easy
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canola oil2 Tbsp
-
lime zest1 tsp
-
fresh lime juice2 Tbsp
-
kosher salt¾ tsp
-
cooked shrimp1 pound(s), peeled and deveined
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uncooked scallion(s)4 medium, thinly sliced
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fresh radish(es)3 medium, thinly sliced
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uncooked sugar snap peas2 ½ cup(s), trimmed and halved
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shredded carrot(s)2 cup(s), coarsely shredded
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uncooked bell pepper(s)2 item(s), medium, red, thinly sliced
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mango(es)1 large, peeled, pitted, and diced
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serrano chile(s)1 item(s), or jalapeno pepper, seeded and minced
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fresh mint leaves¼ cup(s), chopped
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cilantro¼ cup(s), chopped
-
roasted salted shelled peanuts⅜ cup(s), dry-roasted (6 tbsp)
- 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.
- Serving size: 1 2/3 cups