SHRIMP AND SNAP-PEA SALAD WITH GINGER DRESSING
As the weather warms, you'll want to eat lighter and more fresh produce -- this salad is perfect for a spring dinner.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 20m
Number Of Ingredients 10
Steps:
- In a medium saucepan of boiling salted water, cook snap peas until bright green, about 2 minutes. Reduce to a simmer, and add shrimp; cook until shrimp are opaque throughout, about 1 minute. Drain, and rinse under cold water to stop the cooking; set aside.
- Make dressing: In a blender, combine scallion whites, oil, lime juice, carrot, ginger, and cup water; blend until very smooth, about 2 minutes. Season with salt and pepper.
- In a large bowl, toss together lettuce, bell peppers, scallion greens, snap peas, and shrimp. Serve salad with dressing on the side or drizzled over the top.
Nutrition Facts : Calories 320 g, Fat 16 g, Fiber 4 g, Protein 27 g
SESAME NOODLES WITH SHRIMP & SNAP PEAS
Stir-fries and busy nights are a match made in heaven. For a boost of vibrant color and freshness, I sometimes stir in chopped cilantro just before I serve it from the pan. -Nedra Schell, Fort Worth, Texas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cook linguine according to package directions for al dente., Meanwhile, in a large skillet, heat oil over medium-high heat. Add shrimp, peas, salt and pepper flakes; stir-fry 2-3 minutes or until shrimp turn pink and peas are crisp-tender., Drain linguine, reserving 1/4 cup pasta water. Add pasta, pasta water and salad dressing to shrimp mixture; toss to combine.
Nutrition Facts : Calories 418 calories, Fat 10g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 646mg sodium, Carbohydrate 60g carbohydrate (13g sugars, Fiber 8g fiber), Protein 29g protein.
GRILLED SHRIMP, SNAP PEA AND SPRING MIX SALAD WITH SOUTHWEST VINAIGRETTE
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat grill to medium heat. Toss shrimp with 2 tablespoons Southwest Vinaigrette and season with salt and pepper, to taste. Grill shrimp 4 to 5 minutes or until pink, turning once. Combine salad blend, snap peas from pouch, black beans, avocado and red onion in large bowl. Toss with Southwest Vinaigrette, to taste. Divide salad mixture on 4 plates. Top each with grilled shrimp and sprinkle with crushed tortilla chips, as desired.
- Southwest Vinaigrette: Whisk together 1/3 cup canola oil, 2 tablespoons cider vinegar, 2 tablespoons lime juice and 1 tablespoon dry taco seasoning (from 1-ounce package) until blended. Season with salt and ground black pepper, to taste. Makes about 1 cup.
SHRIMP SALAD WITH PEAS
Make and share this Shrimp Salad With Peas recipe from Food.com.
Provided by Parsley
Categories Vegetable
Time 10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients and mix well.
- Chill before serving.
SPICY GINGERED BEEF AND SNAP PEA SALAD
Chopped flank steak cooked with garlic and fresh ginger tops fresh salad greens, colorful bell peppers, cucumber, and snap peas dressed with a zesty ginger dressing.
Provided by Dole
Categories Trusted Brands: Recipes and Tips Dole
Time 20m
Yield 4
Number Of Ingredients 19
Steps:
- Combine beef, oil, garlic and ginger in medium bowl; toss to coat evenly. Season with salt and pepper, to taste. Cook beef mixture in nonstick skillet over medium-high heat, saute beef until thoroughly cooked. Using slotted spoon, place beef in medium bowl, mix with 2 tablespoons Gingered Dressing.
- Combine salad blend, snap peas from pouch, bell pepper, onion and cucumber in large bowl. Toss with Gingered Dressing, to taste. Transfer salad to serving platter or serving plates.
- Spoon beef over salad. Sprinkle on top chopped peanuts and cilantro. Squeeze lime wedges over, as desired.
- *Gingered Dressing: Whisk together 1/4 cup reduced sodium soy sauce, 1/4 cup rice vinegar, 1-inch piece peeled fresh ginger, grated, 2 tablespoons chopped fresh cilantro, 1 tablespoon sesame oil and 2 teaspoons chile paste with garlic until well blended. Makes about 2/3 cup.
Nutrition Facts : Calories 274.1 calories, Carbohydrate 15.4 g, Cholesterol 26.6 mg, Fat 18.1 g, Fiber 3.8 g, Protein 14.6 g, SaturatedFat 4.1 g, Sodium 605.8 mg, Sugar 4.8 g
SHRIMP AND PEA SALAD
Nice cool shrimp salad on a hot summer day.
Provided by Crystal
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Place frozen shrimp and peas in a colander; rinse under cool water until thawed. Drain completely.
- Combine shrimp, peas, red onion, and ranch dressing in a bowl; toss to coat.
- Arrange lettuce onto 4 plates; top with shrimp mixture.
Nutrition Facts : Calories 263.6 calories, Carbohydrate 14.8 g, Cholesterol 225.4 mg, Fat 9.5 g, Fiber 4.5 g, Protein 29.2 g, SaturatedFat 1.6 g, Sodium 487.4 mg, Sugar 6.3 g
SHRIMP AND SNAP PEA SALAD WITH GINGER DRESSING
Sugar snap peas add distinctive crunch to this refreshing salad. Look for plump green ones with smooth pods. If using frozen shrimp, thaw them overnight (see below). The zesty dressing is inspired by popular versions served at Japanese restaurants.
Yield serves 4 as a main course
Number Of Ingredients 11
Steps:
- Bring a medium saucepan of water to a boil; add salt. Cook snap peas until bright green, about 2 minutes, then reduce to a simmer and add shrimp. Cook until shrimp are opaque throughout and peas are crisp-tender, about 1 minute. Drain peas and shrimp in a colander, and rinse under cold water to stop the cooking.
- In a blender, combine white parts of scallions, oil, lime juice, carrot, ginger, and the water; process until dressing is smooth and combined, about 2 minutes. Season with salt and pepper.
- In a large bowl, toss together lettuce, bell peppers, scallion greens, snap peas, and shrimp. Serve salad with dressing on the side or drizzled over the top.
- Frozen shrimp are a handy and less expensive alternative to fresh. In fact, most "fresh" shrimp have already been frozen and thawed, so buying frozen ones and defrosting them at home results in the same quality. Unpeeled are better than peeled, since the shell helps preserve flavor and texture; look for raw "easy-peel" shrimp, which are already deveined. Thaw shrimp in a resealable plastic bag in a cool-water bath or in the refrigerator if defrosting overnight. Once defrosted, peel and devein them (if necessary).
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ASIAN SHRIMP SALAD WITH GINGER SESAME DRESSING
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5/5 (1)Total Time 12 minsServings 4Calories 208 per serving
- Toss shrimp with olive oil on a large baking sheet and bake for about 5 to 7 minutes, until shrimp are pink and cooked through. Remove from oven and set aside.
- To make the ginger sesame dressing, combine all ingredients in a small jar with a sealed lid and shake well until combined. I also use this jar to store any extra dressing to use for the week.
- To make the sauce for the shrimp, whisk together chili paste, 3 tablespoons of the ginger sesame dressing and lime juice. Add cooked shrimp and toss to combine; set aside.
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- Bring a large pot of water to a boil. Add shrimp and snap peas; cook until shrimp are bright pink and peas are just tender, about 1 to 2 minutes. Drain and immerse shrimp and peas in ice water to prevent further cooking. Drain; set aside.
- Meanwhile, in a large bowl, combine mayonnaise, scallions, ginger, oil, salt and pepper. Add shrimp and peas; toss to combine.
- Place 1 lettuce leaf in each of 4 shallow bowls. Spoon about 1 cup shrimp mixture into each lettuce leaf; serve.
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