The City Magazine Since 1975

Orange-Sesame Sugar Snap Pea Salad With Shrimp

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For the dressing:

  • 1/2 cup freshly squeezed orange juice
  • 3 Tbs. freshly squeezed lemon juice
  • 1 tsp. rice vinegar
  • 1/2 tsp. tahini paste
  • 1/2 tsp. salt
  • 1/4 tsp. white pepper
  • 1/2 cup olive oil

For the salad:

  • 3 cups sugar snap peas
  • 1 lb. medium (26-30 ct.) shrimp, peeled, deveined, and cooked
  • 1 shallot, thinly sliced
  • 1 Tbs. sesame seeds

Whisk the first six dressing ingredients together until well-blended. Whisk in the olive oil and set aside. Bring a medium pot of water to a boil. Drop snap peas in and cook for one minute, until bright green and crisp-tender. Drain and rinse with cold water. In a large bowl, toss peas with the shrimp, shallot, and dressing. Chill for one to three hours. Sprinkle with sesame seeds before serving. Cook’s Note You can substitute an equal amount of sesame oil for tahini for similar results.