Shrimp & Snap Pea Salad With Ginger-Soy Vinaigrette

Shrimp & Snap Pea Salad With Ginger-Soy Vinaigrette


  • 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


  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.
  4. 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. Drain and rinse immediately with cold water to stop the cooking.
  5. To make vinaigrette: Whisk together olive oil, soy sauce, vinegar, lime juice, ginger, honey, and hot sauce in a small bowl until well-combined.
  6. Put shrimp, snap peas, and green onions in a large bowl, add vinaigrette, and toss well.
  7. Divide the mixture among 4 plates and garnish each serving with the diced mango, chopped nuts, and lime wedges.

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