Here’s a quick lesson on peas: The snow pea is a pea that is eaten whole in its pod while still unripe; they lend crunch and a fresh flavor. Snow peas are flatter and thinner than sugar snap peas, but either would work in this recipe. If you’re a pea lover, include both! This is a simple, nourishing main course you can put together fairly quickly, that lends earthy and fresh flavors to your tastebuds.
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1 tablespoon natural peanut butter
1 tablespoon canned light coconut milk
1 teaspoon fresh lime juice
Pinch of cayenne pepper
1 teaspoon honey
1/4 teaspoon soy sauce
1/4 cup water
1 garlic clove, peeled
10 medium uncooked shrimp, peeled and deveined
1 cup fresh snow peas
1 garlic clove, minced
1 teaspoon sesame seeds
1 teaspoon extra virgin olive oil
1/2 teaspoon toasted sesame oil
- Fill a medium pot with water and put on high heat to bring water to a boil.
- Meanwhile, prepare the grill. Place all ingredients for the peanut sauce except shrimp in a blender or food processor and puree. Pour mixture over shrimp; let marinate for 15 minutes.
- Thread shrimp onto skewers; discard excess marinade not clinging to shrimp. Grill 2 to 3 minutes per side, or until shrimp are opaque.
- When the water comes to a boil, blanch the snow peas by immersing them in the boiling water for 2 minutes; drain and rinse with cold water.
- Cook garlic and sesame seeds in olive oil and sesame oil for 2 minutes. Add drained snow peas; heat through, tossing well. Serve with shrimp.
Nutritional information (per serving)
Makes 2 servings
Total fat: 10.5 g
Saturated fat: 2.9 g
Healthy fats: 7 g
Fiber: 1.9 g
Carbohydrate: 8.8 g
Sugar: 5.1 g
Protein: 9.5 g
Sodium: 128 mg
Calcium: 51.5 mg
Magnesium: 40.6 mg
Selenium: 13.1 mcg
Potassium: 220 mg