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Sesame Shrimp with Snap Pea Slaw

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Tablespoon Kitchens
Updated Dec 12, 2016
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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.

Sesame Shrimp with Snap Pea Slaw

  • Prep Time 25 min
  • Total 25 min
  • Servings 4
  • Ingredients 10
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Ingredients

  • 1/3 cup plus 3 tablespoons Annie’s™ Organic Asian sesame dressing
  • 2 teaspoons lemon juice
  • 8 oz sugar snap peas, thinly sliced crosswise
  • 2 cups thinly sliced red cabbage
  • 1/2 cup thinly sliced green onions
  • 2 teaspoons toasted sesame oil
  • 1 lb uncooked deveined peeled large fresh or frozen (thawed) shrimp, tail shells removed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon toasted sesame seed

Instructions

  • Step 
    1
    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.
  • Step 
    2
    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.
  • Step 
    3
    Add remaining 1/4 cup green onions and the sesame seed to skillet; toss to combine. Serve shrimp with slaw.

Nutrition

290 Calories
17g Total Fat
22g Protein
13g Total Carbohydrate
7g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
290
Calories from Fat
150
Total Fat
17g
25%
Saturated Fat
1 1/2g
8%
Trans Fat
0g
Cholesterol
155mg
52%
Sodium
570mg
24%
Potassium
460mg
13%
Total Carbohydrate
13g
4%
Dietary Fiber
3g
12%
Sugars
7g
Protein
22g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
50%
50%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
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;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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