Shrimp & Snap Pea Salad With Ginger Soy Vinaigrette

Shrimp & Snap Pea Salad With Ginger-Soy Vinaigrette

Shrimp & Snap Pea Salad With Ginger-Soy Vinaigrette

45 minutes

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

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