This recipe pairs nicely with the zucchini pancake.
1 lb
large shrimp, peeled
2 cups
snap peas, trimmed
1 cup
water chestnuts, drained
1 cup
bean sprouts
Wasabi-Lime Vinaigrette:
1/2 cup
vegetable oil
1/4 cup
rice wine vinegar
1 tbsp
lime juice
3 tsp
wasabi powder
1 tsp
sugar
1/2 tsp
ginger, minced
1/2 tsp
garlic, minced
Bring a large pot of water to boil.
Add shrimp and snap peas and cook until shrimp turn pink (approximately 2 minutes).
Immediately transfer shrimp and snap peas to iced water to avoid further cooking, and strain.
Make vinaigrette by whisking all its ingredients together.
Toss shrimp, snap peas, water chestnuts, and bean sprouts in vinaigrette and serve.
Note: wasabi powder is quite spicy, so less is more!!!
- Calories: 1806 KCal
- Protein: 90 g
- Carbohydrates: 84 g
- Fibre: 18 g
- Total Fat: 120 g
- Sodium: 2616 mg
- Phosphorus: 1608 mg
- Potassium: 1938 mg
