Lemongrass Shrimp with Spring Pea Salad

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Lemongrass Shrimp with Spring Pea Salad

Lemongrass is a popular herb used in Southeast Asian cuisines. It brings a zesty citrus flavor and aroma to the shrimp, which complements the peas bathed in a fresh mint and lemon vinaigrette.

Ingredients

Servings  4  

Lemongrass Shrimp

  • 1/4 cup chopped lemongrass (about 8 stalks) OR
  • 2 tablespoons plus 2 teaspoons lemon zest and 8 medium arugula leaves, finely chopped
  • 1/4 cup lime juice (about 2 to 3 limes)
  • 1 tablespoon soy sauce (lowest sodium available)
  • 1 tablespoon honey
  • 2 teaspoons fish sauce
  • 2 teaspoons minced garlic
  • 1 1/2 pounds raw medium shrimp, peeled, deveined, tails discarded
  • 1 teaspoon canola or corn oil and 1 teaspoon canola or corn oil, divided use

Spring Pea Salad

  • 2 pounds frozen peas
  • 2 medium shallots, minced
  • 2 cups fresh mint leaves
  • 2 tablespoons fat-free plain Greek yogurt
  • 1 tablespoon canola or corn oil
  • Zest and juice of 1 lemon
  • 1 to 2 tablespoons water
  • 1/8 teaspoon salt

Directions

Tip: Click on step to mark as complete.

Lemongrass Shrimp

  1. In a small bowl, whisk together the lemongrass, lime juice, soy sauce, honey, fish sauce, and garlic.
  2. Add the shrimp to a large resealable plastic bag or an airtight container with a lid. Pour in the lemongrass marinade, covering the shrimp. Seal tightly. Refrigerate for 30 minutes to 4 hours.
  3. Drain the shrimp, discarding the marinade. Pat dry with paper towels.
  4. In a large nonstick skillet, heat 1 teaspoon oil over medium-high heat, swirling to coat the bottom. Cook half the shrimp for 3 to 4 minutes, or until the shrimp are pink on the outside, stirring frequently. Don't overcook, or the shrimp will become rubbery. Transfer to a large plate. Repeat with 1 teaspoon oil and shrimp.

Spring Pea Salad

  1. Bring a large pot of water to a boil over high heat.
  2. Add the peas and shallots. Return to a boil. Cook for 5 minutes, or until the peas are tender. Remove the pan from heat. Drain the peas and shallots in a colander. Rinse with cold water until cool. Drain well. Transfer to a large serving bowl.
  3. In a food processor or blender, process the mint, yogurt, remaining 1 tablespoon oil, 1 tablespoon lemon juice, 1 tablespoon water, and salt. If the dressing is too thick, add the remaining 1 tablespoon water and/or additional lemon juice, aiming for a vinaigrette consistency. Pour over the peas, tossing gently to coat.
  4. Sprinkle with the lemon zest. Top with the shrimp. Serve immediately.

Cooking Tip: Fresh lemongrass can be difficult to find in the grocery stores but easily available in Asian (especially Thai) markets. If you can't find fresh, look for frozen chopped lemongrass in the freezer section.

Keep it Healthy: Frozen shrimp is often processed with a preservative that greatly increases its sodium content. Some brands can have as much as 840 milligrams of sodium per serving, so be sure to compare Nutrition Facts labels to find the lowest sodium available.

Tip: Shallots resemble garlic bulbs, but are actually part of the onion family. They offer a more delicate flavor than other onions.

Nutrition Facts

Lemongrass Shrimp with Spring Pea Salad

CaloriesCalories

274 Per Serving

ProteinProtein

32g Per Serving

FiberFiber

7g Per Serving

Nutrition Facts

Calories 274
Total Fat 7.0 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 4.0 g
Cholesterol 183 mg
Sodium 597 mg
Total Carbohydrate 22 g
Dietary Fiber 7 g
Sugars 7 g
Added Sugars 0 g
Protein 32 g

Dietary Exchanges
1 starch, 1 vegetable, 3 lean meat

 

Lemongrass is a popular herb used in Southeast Asian cuisines. It brings a zesty citrus flavor and aroma to the shrimp, which complements the peas bathed in a fresh mint and lemon vinaigrette.

Nutrition Facts

Lemongrass Shrimp with Spring Pea Salad

CaloriesCalories

274 Per Serving

ProteinProtein

32g Per Serving

FiberFiber

7g Per Serving
×
Calories 274
Total Fat 7.0 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 4.0 g
Cholesterol 183 mg
Sodium 597 mg
Total Carbohydrate 22 g
Dietary Fiber 7 g
Sugars 7 g
Added Sugars 0 g
Protein 32 g

Dietary Exchanges
1 starch, 1 vegetable, 3 lean meat

Ingredients

Servings  4  

Lemongrass Shrimp

  • 1/4 cup chopped lemongrass (about 8 stalks) OR
  • 2 tablespoons plus 2 teaspoons lemon zest and 8 medium arugula leaves, finely chopped
  • 1/4 cup lime juice (about 2 to 3 limes)
  • 1 tablespoon soy sauce (lowest sodium available)
  • 1 tablespoon honey
  • 2 teaspoons fish sauce
  • 2 teaspoons minced garlic
  • 1 1/2 pounds raw medium shrimp, peeled, deveined, tails discarded
  • 1 teaspoon canola or corn oil and 1 teaspoon canola or corn oil, divided use

Spring Pea Salad

  • 2 pounds frozen peas
  • 2 medium shallots, minced
  • 2 cups fresh mint leaves
  • 2 tablespoons fat-free plain Greek yogurt
  • 1 tablespoon canola or corn oil
  • Zest and juice of 1 lemon
  • 1 to 2 tablespoons water
  • 1/8 teaspoon salt

Directions

Tip: Click on step to mark as complete.

Lemongrass Shrimp

  1. In a small bowl, whisk together the lemongrass, lime juice, soy sauce, honey, fish sauce, and garlic.
  2. Add the shrimp to a large resealable plastic bag or an airtight container with a lid. Pour in the lemongrass marinade, covering the shrimp. Seal tightly. Refrigerate for 30 minutes to 4 hours.
  3. Drain the shrimp, discarding the marinade. Pat dry with paper towels.
  4. In a large nonstick skillet, heat 1 teaspoon oil over medium-high heat, swirling to coat the bottom. Cook half the shrimp for 3 to 4 minutes, or until the shrimp are pink on the outside, stirring frequently. Don't overcook, or the shrimp will become rubbery. Transfer to a large plate. Repeat with 1 teaspoon oil and shrimp.

Spring Pea Salad

  1. Bring a large pot of water to a boil over high heat.
  2. Add the peas and shallots. Return to a boil. Cook for 5 minutes, or until the peas are tender. Remove the pan from heat. Drain the peas and shallots in a colander. Rinse with cold water until cool. Drain well. Transfer to a large serving bowl.
  3. In a food processor or blender, process the mint, yogurt, remaining 1 tablespoon oil, 1 tablespoon lemon juice, 1 tablespoon water, and salt. If the dressing is too thick, add the remaining 1 tablespoon water and/or additional lemon juice, aiming for a vinaigrette consistency. Pour over the peas, tossing gently to coat.
  4. Sprinkle with the lemon zest. Top with the shrimp. Serve immediately.

Cooking Tip: Fresh lemongrass can be difficult to find in the grocery stores but easily available in Asian (especially Thai) markets. If you can't find fresh, look for frozen chopped lemongrass in the freezer section.

Keep it Healthy: Frozen shrimp is often processed with a preservative that greatly increases its sodium content. Some brands can have as much as 840 milligrams of sodium per serving, so be sure to compare Nutrition Facts labels to find the lowest sodium available.

Tip: Shallots resemble garlic bulbs, but are actually part of the onion family. They offer a more delicate flavor than other onions.