Shrimp & Snap Pea Salad With Ginger-Soy Vinaigrette
Shrimp & Snap Pea Salad With Ginger-Soy Vinaigrette might be just the main course you are searching for. One serving contains 339 calories, 39g of protein, and 14g of fat. This recipe serves 4. For $4.86 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. Head to the store and pick up honey, ginger, snap peas, and a few other things to make it today. 1 person has made this recipe and would make it again. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. From preparation to the plate, this recipe takes roughly 45 minute
Instructions
- 1
Bring a large pot of salted water to a boil.
- 2
Add shrimp and cook 3 - 4 minutes, until they turn pink.
- 3
Drain, run under cold water, peel and devein.Meanwhile, bring another pot of salted water to a boil, drop in snap peas and boil, uncovered, 2 - 3 minutes, until just tender and still bright green.
Recipe from foodista.com
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Ingredients (13)
- •1/2 cup extra virgin olive oil
- •1 tablespoon grated fresh ginger
- •3 green onions, trimmed and minced
- •1/2 teaspoon honey
- •5 dashes hot sauce
- •2 tablespoons fresh lime juice
- •lime wedges
- •2 tablespoons low-sodium soy sauce
- •1/2 cup diced mango
- •1/2 cup chopped roasted cashews
- •1 1/2 pounds large shrimp
- •2 cups snap peas
- •2 tablespoons white vinegar