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.
- 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)
- 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
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.
Tip: Click on step to mark as complete.
- 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.
- 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.
Recipe copyright © 2016 American Heart Association. This recipe is brought to you by the American Heart Association's Simple Cooking with Heart ® Program. For more simple, quick and affordable recipes, visit heart.org/simplecooking.
|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|
|Total Carbohydrate||22.0 g|
|Dietary Fiber||7.4 g|
|Added Sugars||0 g|
3 lean meat, 1 starch, 1 vegetable
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