Heart Healthy
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.
Print Recipe
Lemongrass Shrimp with Spring Pea Salad
-
Servings:
4
Ingredients
Spring Pea Salad
-
2 bag peas -
2 shallots -
2 cups mint leaves -
2 tablespoon Greek yogurt -
1 tablespoon canola or corn oil -
lemon -
-
1/8 teaspoon salt
Lemongrass Shrimp
-
1/4 cup lemongrass OR -
-
1/4 cup lime juice -
1 tablespoon soy sauce -
1 tablespoon honey -
2 teaspoons fish sauce -
2 teaspoons garlic -
1 1/2 pound shrimp -
2 teaspoons canola or corn oil
Directions
Tip: Click on step to mark as complete.
Lemongrass Shrimp
-
In a small bowl, whisk together the lemongrass, lime juice, soy sauce, honey, fish sauce, and garlic. -
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. -
Drain the shrimp, discarding the marinade. Pat dry with paper towels. -
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
-
Bring a large pot of water to a boil over high heat. -
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. -
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. -
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
Calories
Protein
FiberNutrition 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
-
Servings:
4
Ingredients
Spring Pea Salad
-
2 bag peas -
2 shallots -
2 cups mint leaves -
2 tablespoon Greek yogurt -
1 tablespoon canola or corn oil -
lemon -
-
1/8 teaspoon salt
Lemongrass Shrimp
-
1/4 cup lemongrass OR -
-
1/4 cup lime juice -
1 tablespoon soy sauce -
1 tablespoon honey -
2 teaspoons fish sauce -
2 teaspoons garlic -
1 1/2 pound shrimp -
2 teaspoons canola or corn oil
Directions
Tip: Click on step to mark as complete.
Lemongrass Shrimp
-
In a small bowl, whisk together the lemongrass, lime juice, soy sauce, honey, fish sauce, and garlic. -
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. -
Drain the shrimp, discarding the marinade. Pat dry with paper towels. -
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
-
Bring a large pot of water to a boil over high heat. -
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. -
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. -
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.