Shrimp and Snap Pea Salad with Lime and Mango
2
Points®
Total Time
25 min
Prep
25 min
Serves
6
Difficulty
Easy
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.
Ingredients
Canola oil
2 Tbsp
Lime zest
1 tsp
Fresh lime juice
2 Tbsp
Kosher salt
¾ tsp
Cooked frozen shrimp
1 pound(s), peeled and deveined
Scallions
4 medium, thinly sliced
Radishes
3 medium, thinly sliced
Sugar snap peas
2½ cup(s), whole, trimmed and halved
Shredded carrots
2 cup(s), coarsely shredded
Bell pepper
2 item(s), medium, red, thinly sliced
Mango
1 large, peeled, pitted, and diced
Serrano chili pepper
1 item(s), or jalapeno pepper, seeded and minced
Fresh mint leaves
¼ cup(s), chopped
Cilantro
¼ cup(s), chopped
Roasted salted shelled peanuts
⅜ cup(s), dry-roasted (6 tbsp)
