Lemongrass Shrimp with Spring Pea Salad

45 minutes

4 servings


Bursting with flavor, this recipe pack a heart-healthy punch of flavor to your boring weeknight meals.

Lemongrass Shrimp with Spring Pea Salad


  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.


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