Asian Shrimp Salad With Snow Peas

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“From "Jane Brody's Good Seafood Book", 1994. Great as an appetizer, light main course, or on a picnic. I prefer sugar snap peas to snow peas; sugar snaps are ready after 30 seconds of steaming. Makes 3 main-dish servings or 6 appetizer servings.”

Ingredients Nutrition

  • Dressing
  • 3 tablespoons rice vinegar (or lime juice)
  • 2 tablespoons dry sherry
  • 1 tablespoon soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon minced garlic (3 large cloves)
  • 1 teaspoon peeled grated fresh gingerroot
  • Salad
  • 4 -8 dried Chinese mushrooms
  • 1 lb medium to large shrimp (26-30 ct.)
  • 1 small dried red chili
  • 12 teaspoon salt
  • 13 cup dry white wine
  • 12 red bell pepper, cored, seeded, and cut into slivers
  • 12 lb snow peas, trimmed and strings removed, steamed for 1 minute and chilled
  • 13 cup sliced scallion, including green tops
  • salad greens, for lining plates
  • 1 tablespoon lightly toasted sesame seeds (to garnish)


  1. Add all dressing ingredients to a small jar with a leak-proof lid, cover the jar, and shake to mix thoroughly. Chill until serving time.
  2. Place the mushrooms cap side down in a small saucepan. Add enough water to cover them completely. Bring to a boil, then reduce heat and simmer for about 5 minutes. Remove pan from heat and set the mushrooms aside to cool in the liquid.
  3. Put shrimp in a medium sized saucepan Add the chile, salt, wine, and enough water to just cover the shrimp. Bring to a boil, then reduce heat to medium-low and cook shrimp 2-3 minutes or until they turn pink. Drain the shrimp, discard the chile, and set the shrimp aside. When cool enough to handle, peel and de-vein the shrimp and chill them immediately.
  4. Drain the cooled mushrooms and cut the caps into thin slivers, discarding the stems.
  5. To serve, combine the shrimp, mushrooms,bell pepper, snow peas, and scallions in a large bowl. Shake the dressing, add it to the mixture, and toss to coat well. Place the salad greens on a serving platter or on individual plates. Top the greens with the salad and garnish with sesame seeds.

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