Shrimp and Snow Pea Salad
I love shrimp, and Asian flavours and snow peas, luckily so does my family. This super quick Shrimp and Snow Pea Salad packs a lot of flavour, with very little effort. Something that I consider a big bonus in a recipe.
I normally buy frozen shrimp, but if you prefer feel free to use fresh, prepared and already cleaned shrimp to cut down on prep time even more. If you do go the frozen route, don’t forget to save the shrimp shells, they make an amazing Shrimp stock that you can freeze and have on hand. Love that!
What size shrimp to use?
Shrimp are measured by count. How many shrimp are there per pound. The fewer shrimp per pound, the bigger each shrimp will be. Jumbo shrimp which are called for in this recipe is generally 21/30 per pound. A good size. If you don’t plan to slice them in half you can go down a size to LARGE, which is usually 31/35 per pound. There are general guidelines for shrimp sizes, but it’s not 100% guaranteed, one stores Jumbo may be another stores large. I prefer using the count per pound.
Can I make this Shrimp Salad Ahead?
The short answer is yes. Seafood has a shorter lifespan than say, chicken, so I recommend using this dish within 2-3 days. If you want it to be a truly prepaheadable recipe, make the dressing during your meal prep time and store it covered in the refrigerator until you are ready to use it. On cooking day, all you have to do is steam the shrimp and snow peas, cool and toss with dressing.
Shrimp and Snow Pea Salad
- 12 oz. snow peas frozen
- 1¼ lb. Jumbo shrimp peeled and de-veined
- 6 radishes trimmed, cut in half and thinly sliced
- 4 green onions green parts only, thinly sliced
- 1/3 c. rice vinegar
- 1 T. extra virgin olive oil
- 1 T. toasted sesame oil
- 1 T. grated fresh ginger
- Sea salt and black pepper to taste
- 2 T. toasted sesame seeds
- Bring a large saucepan of water with a steamer basket to a boil over high heat. Add snow peas to the basket and cover. Cook for 2 minutes, then remove basket and transfer the snow peas to a bowl of ice water to stop cooking. Drain, pat dry, and set aside.
- Add the shrimp to the saucepan of boiling water and cook for 2 minutes.
- Drain and place the shrimp in a bowl of ice water to stop cooking. Drain and pat dry.
- Slice each shrimp in half lengthwise and cut the snow peas diagonally into 1/2-inch pieces, discarding the ends. Toss shrimp and snow peas in a large bowl with radishes and green onions. Set aside.In a small bowl, whisk the rice vinegar, both oils, and ginger.
- Season with salt and black pepper, to taste.Drizzle dressing over the cooked shrimp mixture and toss to combine. Sprinkle with toasted sesame seeds and serve immediately. Enjoy!
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