Shrimp & Snap Pea Salad With Ginger-Soy Vinaigrette

Shrimp & Snap Pea Salad With Ginger-Soy Vinaigrette

45 minutes

Details
  • Serving Size:   4
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Weight Watcher Points:   6
Cuisine
  • side dish
  • lunch
  • main course
  • salad
  • main dish
  • dinner
Ingredients
  • ... Ingredients Loading
Instructions

Bring a large pot of salted water to a boil.

Add shrimp and cook 3 - 4 minutes, until they turn pink.

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.

Drain and rinse immediately with cold water to stop the cooking.To make vinaigrette

Whisk together olive oil, soy sauce, vinegar, lime juice, ginger, honey, and hot sauce in a small bowl until well-combined.Put shrimp, snap peas, and green onions in a large bowl, add vinaigrette, and toss well.Divide the mixture among 4 plates and garnish each serving with the diced mango, chopped nuts, and lime wedges.

Shrimp & Snap Pea Salad With Ginger Soy Vinaigrette

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