Sesame Shrimp with Snap Pea Slaw
This quick and easy sesame shrimp recipe hits all the marks: It’s fresh, colorful, full of flavor and just outside the box enough that you’ll feel (and look!) like a culinary genius serving it to everyone you know.MORE+LESS-
Updated December 12, 2016
cup plus 3 tablespoons Annie’s™ Organic Asian sesame dressing
oz sugar snap peas, thinly sliced crosswise
cups thinly sliced red cabbage
cup thinly sliced green onions
teaspoons toasted sesame oil
lb uncooked deveined peeled large fresh or frozen (thawed) shrimp, tail shells removed
tablespoon toasted sesame seed
In large bowl, stir together 1/3 cup of the Asian sesame dressing and the lemon juice. Add snap peas, cabbage and 1/4 cup of the green onions; toss to coat. Set aside.
In 12-inch skillet, heat oil over medium-high heat until hot. Season shrimp with salt and pepper. Cook shrimp in oil 2 to 3 minutes or until pink. Add remaining 3 tablespoons dressing to skillet; heat to boiling. Remove from heat.
Add remaining 1/4 cup green onions and the sesame seed to skillet; toss to combine. Serve shrimp with slaw.
- When shopping for sugar snap peas, try to find the “stringless” variety, which will save you time, as the strings that run down the spine of the pea would need to be removed otherwise.
- While sugar snap peas are often served cooked, they are sweet, crunchy and refreshing when served raw as they are in this unique, but delicious slaw.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- 1 1/2g
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.