Shrimp & Snap Pea Salad With Ginger-Soy Vinaigrette
Inspired by The Beach House Cookbook, copyright 2005
Total Steps
7
Ingredients
13
Tools Needed
5
Ingredients
- 1.5 pounds large shrimp (about 32-36 per pound)
- 2 cups snap peas (about 1/2 pound, trimmed)
- 3 green onions, trimmed and minced
- 1/2 cup extra virgin olive oil
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons white vinegar
- 2 tablespoons fresh lime juice
- 1 tablespoon grated fresh ginger
- 1/2 teaspoon honey
- 5 dashes hot sauce
- 1/2 cup diced mango
- 1/2 cup chopped roasted cashews
- lime wedges
Instructions
Step 1
Bring a large pot of <a href="/DPSVTKVY">salted </a>water to a boil.
Step 2
Add shrimp and cook 3 - 4 minutes, until they<a href="/B52FHCF2"> turn</a> pink.
Step 3
Drain, run under cold water, <a href="/RSDQ7YW8">peel </a>and <a href="/C3DCVBRZ">devein.</a>
Step 4
Meanwhile, bring another pot of <a href="/DPSVTKVY">salted </a>water to a boil, drop in snap peas and boil, uncovered, 2 - 3 minutes, until just<a href="/3L3754DG"> tender</a> and still bright green. Drain and rinse immediately with cold water to stop the cooking.
Step 5
To make vinaigrette: <a href="/GV3SK283">Whisk </a>together olive oil, soy sauce, vinegar, lime <a href="/QDWRNXYW">juice,</a> ginger, honey, and hot sauce in a small bowl until well-combined.
Step 6
Put shrimp, snap peas, and green onions in a large bowl, add vinaigrette, and toss well.
Step 7
Divide the mixture among 4 <a href="/ZJ3WDM5Q">plates </a>and <a href="/HZXPVMNR">garnish </a>each <a href="/Y6MVNCHX">serving </a>with the diced mango, <a href="/6L7QNTJV">chopped </a>nuts, and lime wedges.