Sugar Snap Peas and Shrimp Salad

Official MAGGI®
Sugar Snap Peas and Shrimp Salad
Recipe Info - Skill Level
Level
Easy
Recipe Info - Prep Time
Prep 
15 min
Recipe Info - Cook Time
Cook 
15 min
Recipe Info - Serving Size
Servings
4 servings

Sugar Snap Peas and shrimp are the highlights in this salad which also features garlic, oregano, tomatoes, bell peppers, and onions as colorful and flavorful ingredients. This one is perfect as a starter, and great on its own as a main entrée.

Sugar Snap Peas and Shrimp Salad is a culinary delight that pairs crisp veggies with savory shrimp, offering a rich tapestry of tastes and textures. This refreshing recipe from Official MAGGI® is designed to thrill your taste buds with every bite.

At the heart of this vibrant salad are the crunchy sugar snap peas and juicy shrimp that take center stage. Complementing these are the aromatic garlic and oregano, melding together to provide an enticing herbaceous note. The addition of colorful tomatoes, bell peppers, and onions not only enhances the salad’s visual appeal but also enriches its flavor profile with a delightful mix of sweetness and spiciness.

What makes this dish truly special is the inclusion of NESTLÉ Media Crema, adding a creamy touch that balances the zestiness of the vegetables and the succulence of the shrimp. A dash of MAGGI Granulated Chicken Flavor Bouillon introduces a savory depth, tying all ingredients together in perfect harmony.

Ideal for any spring or summer gathering, this easy-to-make salad caters to all skill levels and becomes a wonderful choice for celebrations such as Mother's Day. Whether you're looking for a quick meal for lunch or a stunning entrée for dinner, the Sugar Snap Peas and Shrimp Salad is sure to be a hit, providing a satisfying and flavorful experience in every mouthful.

Ingredients

Make It

Step 1

Boil sugar snap peas in water for 3 to 5 minutes or until crisp tender. Plunge in ice water; drain well.

Step 2

Mix media crema, lemon juice, garlic, 1 teaspoon bouillon, oregano and white pepper in medium bowl. Add sugar snap peas, tomatoes, bell pepper and green onions; mix well. Refrigerate.

Step 3

Heat oil in large skillet over medium-high heat. Beat egg lightly in medium bowl. Combine bread crumbs and remaining bouillon on a plate. Dip shrimp in egg. Toss in bread crumb mixture.

Step 4

Cook half of shrimp in single layer, turning once, until golden brown on both sides. Drain on paper towels. Repeat with remaining shrimp.

Step 5

Serve salad on lettuce leaves; top with warm shrimp.

Ingredients

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