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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.


4 Servings

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Quick Tips

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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 

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

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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.

Nutrition Facts

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
Potassium 0 mg
Total Carbohydrate 22.0 g
Dietary Fiber 7.4 g
Sugars 7.1 g
Added Sugars 0 g
Protein 31.5 g
Calcium 0 mg
Dietary Exchanges
3 lean meat, 1 starch, 1 vegetable

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