Lemongrass Shrimp with Spring Pea Salad

Lemongrass is popularly used as an herb in Southeast Asian cuisines. It brings a zesty citrus flavor and aroma to the shrimp, paired with brightly flavored minty peas.

Nutrition Facts

Lemongrass Shrimp with Spring Pea Salad


274.1 Per Serving


31.5g Per Serving


7.4g Per Serving
Calories 274.1
Total Fat 7.1 g
Saturated Fat 0.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 3.8 g
Cholesterol 182.6 mg
Sodium 597 mg
Total Carbohydrate 22.0 g
Dietary Fiber 7.4 g
Sugars 7.1 g
Added Sugars 0 g
Protein 31.5 g

Dietary Exchanges
1 starch, 1 vegetable, 3 lean meat


Servings  4  

For the Lemongrass Shrimp:

  • 1/4 cup chopped lemongrass
  • 1/4 cup lime juice (about 2 to 3 limes)
  • 2 teaspoons fish sauce
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon honey
  • 2 teaspoons minced garlic
  • 1 1/2 lb medium shrimp (peeled and deveined, tail removed)
  • 2 teaspoons canola oil (divided use)

For the Pea Salad:

  • 2 shallots (peeled, minced)
  • 2 (1-pound) bags frozen peas
  • 2 cups fresh mint
  • 1 tablespoon canola oil
  • 2 Tbsp fat-free Greek yogurt
  • Zest and juice of 1 lemon
  • 1/8 teaspoon salt
  • 1 to 2 tablespoons water


Tip: Click on step to mark as complete.

For the Lemongrass Shrimp:

  1. Into a small bowl, add lemongrass, lime juice, fish sauce, soy sauce, honey, and garlic. Mix together with a fork.
  2. Add shrimp into a large Ziploc bag along with lemongrass marinade. Seal and marinate in the fridge anywhere from 30 minutes to 4 hours.
  3. When ready to cook, drain the marinade from the shrimp. Use a paper towel to wipe most of the lemongrass from the shrimp.
  4. Warm 1 teaspoon oil in a large nonstick sauté pan over medium-high heat. Add half the shrimp, sautéing constantly until the shrimp are fully cooked and pink, around 3 to 4 minutes. Transfer shrimp to a plate. Repeat process with remaining oil and shrimp.

For the Pea Salad:

  1. Bring a large pot of water to a boil over high heat.
  2. Peel and mince the shallots. Add peas and shallots into the pot; boil until peas are cooked, up to 5 minutes. Remove from heat and drain peas and shallots in a colander. Run cold water over mixture to cool it. Drain thoroughly. Refrigerate until needed, if not serving right away.
  3. Right before serving, add mint, oil, yogurt, 1 tablespoon lemon juice, 1 tablespoon water, and salt into the bowl of a food processor or blender. Purée, adding another tablespoon of water if it’s too thick (aim for a vinaigrette consistency). Taste, adding more lemon juice if needed.
  4. Add peas into a large serving bowl with the mint purée. Top with lemon zest and serve immediately with shrimp.

Cooking Tip: Fresh lemongrass can be hard to find and a bit of a pain to chop. A better way around this is to look for frozen chopped lemongrass in the freezer section of Asian markets. This is a great option to keep on hand to jazz up proteins like chicken, pork, and fish. Dehydrated lemongrass is also available in some spice aisles and on Amazon.com. 

Keep it Healthy: Consider mixing the shrimp and pea salad together and chill; bring as a nutritious work lunch or even to a potluck.

Tip: Mint tends to discolor quickly when puréed or chopped, although the taste remains exactly the same.