One woman's foray into cooking for herself, for her family, and for her friends. It's not always picture-perfect, sometimes a little messy,
but it's always delicious. Join me in exploring new recipes, savoring the "résultats" and learning from the "erreurs".

Saturday, March 26, 2011

Shrimp & Snap Pea Salad with Ginger-Soy Vinaigrette

There is so much to like in this salad.  Quickly cooked tender shrimp, blanched-and-still-crunchy snap peas, juicy cubes of mango, and the Asian flavored dressing with soy, ginger, lime, and a slight pop of heat.  It's seriously good but oh so simple.  It makes for the consummate meal as the weather starts warming up.  The perfect bite contains mango, shrimp, a snap pea, a few bits of chopped roasted cashew, all dressed with that beautiful vinaigrette.  The mere memory of it makes me smile!

Shrimp & Snap Pea Salad with Ginger-Soy Vinaigrette

Serves 4 as a main course

1-1/2 pounds large shrimp (about 32-36 per pound)
2 cups snap peas (about 1/2 pound, trimmed)
3 green onions, trimmed and minced

Ginger-Soy Vinaigrette
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 (my "tweak")
3 - 5 dashes hot sauce

1/2 cup diced mango
1/2 cup chopped roasted cashews
lime wedges

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.

Source: The Beach House Cookbook, copyright 2005


Liz That Skinny Chick Can Bake said...

This looks heavenly, Lori! Perfect for the warmer days of spring (when they arrive in Indiana!).

La Table De Nana said...

Sounds and looks divine!Great pics !

Thibeault's Table said...

That looks simply delicious Lori. That ginger soy vinaigrette would probably be great on any salad.

Linda said...

Oh my...I would love to stick my fork right into the screen...this sounds fabulous! Gorgeous pics my friend!

Velva said...

What a beautiful Spring entree salad. Love it. Thanks for sharing it with us.


Charisse said...

That vinaigrette sounds to die for! Thanks so much for sharing!

Katie@Cozydelicious said...

So many of my favorite flavors in one salad! I love snap peas, and have never combined them with mangos. Sounds awesome!

Mari @ Once Upon a Plate said...

Oh, this looks soo delicious!! Such beautiful pictures, too.

Thank you for sharing it Lori! Another WINNER!! xo

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