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Lemongrass shrimp with spring pea salad

GEHA | May 3, 2021

Popular in Asian cuisine, lemongrass delivers a citrus flavor to the shrimp, complementing the peas.


Lemongrass shrimp

1/4 cup chopped lemongrass (about 8 stalks) OR 2 tablespoons lemongrass plus 2 teaspoons lemon zest and 8 medium arugula leaves, finely chopped
1/4 cup lime juice (about 2 to 3 limes)
1 tablespoon soy sauce (lowest sodium available)
1 tablespoon honey
2 teaspoons fish sauce
2 teaspoons minced garlic
1 1/2 pounds raw medium shrimp, peeled, deveined, tails discarded
1 teaspoon canola or corn oil and 1 teaspoon canola or corn oil, divided use

Spring pea salad

2 pounds frozen peas
2 medium shallots, minced
2 cups fresh mint leaves
2 tablespoons fat-free plain Greek yogurt
1 tablespoon canola or corn oil
Zest and juice of 1 lemon
1 to 2 tablespoons water
1/8 teaspoon salt


Lemongrass shrimp

  1. In a small bowl, whisk together the lemongrass, lime juice, soy sauce, honey, fish sauce, and garlic.
  2. Add the shrimp to a large resealable plastic bag or an airtight container with a lid. Pour in the lemongrass marinade, covering the shrimp. Seal tightly. Refrigerate for 30 minutes to 4 hours.
  3. Drain the shrimp, discarding the marinade. Pat dry with paper towels.
  4. In a large nonstick skillet, heat 1 teaspoon oil over medium-high heat, swirling to coat the bottom. Cook half the shrimp for 3 to 4 minutes, or until the shrimp are pink on the outside, stirring frequently. Don't overcook, or the shrimp will become rubbery. Transfer to a large plate. Repeat with 1 teaspoon oil and shrimp.

Spring pea salad

  1. Bring a large pot of water to a boil over high heat.
  2. Add the peas and shallots. Return to a boil. Cook for 5 minutes, or until the peas are tender. Remove the pan from heat. Drain the peas and shallots in a colander. Rinse with cold water until cool. Drain well. Transfer to a large serving bowl.
  3. In a food processor or blender, process the mint, yogurt, remaining 1 tablespoon oil, 1 tablespoon lemon juice, 1 tablespoon water, and salt. If the dressing is too thick, add the remaining 1 tablespoon water and/or additional lemon juice, aiming for a vinaigrette consistency. Pour over the peas, tossing gently to coat.
  4. Sprinkle with the lemon zest. Top with the shrimp. Serve immediately.


  1. Fresh lemongrass can be difficult to find in the grocery stores but easily available in Asian (especially Thai) markets. If you can't find fresh, look for frozen chopped lemongrass in the freezer section.
  2. Frozen shrimp is often processed with a preservative that greatly increases its sodium content. Some brands can have as much as 840 milligrams of sodium per serving, so be sure to compare Nutrition Facts labels to find the lowest sodium available.
  3. Shallots resemble garlic bulbs, but are actually part of the onion family. They offer a more delicate flavor than other onions.

Makes four servings.

Nutritional values per serving:

274 calories
7.0 g total fat
0.5 g saturated fat
22 g carbohydrate
32 g
597 mg


Reprinted on May 3, 2021, courtesy of the American Heart Association. For more, visit