Lemongrass Shrimp With Spring Pea Salad

Lemongrass is popularly used as an herb in Southeast Asian cuisines. It brings a zesty citrus flavor and aroma to the shrimp, paired with brightly flavored minty peas.


For the lemongrass shrimp:
Chopped lemongrass 1/4 Cup (4 tbs)
Lime juice 1/4 Cup (4 tbs)
Fish sauce 2 Teaspoon
Low sodium soy sauce 1 Tablespoon
Honey 1 Tablespoon
Minced garlic 2 Teaspoon
Medium shrimp 1 1/2 Pound , devein
Canola oil 2 Teaspoon , divided
For the pea salad:
Peeled shallots 2 , mince
Frozen peas 2 Pound ((2 bags))
Fresh mint 2 Cup (32 tbs)
Canola oil 1 Tablespoon
Fat free greek yogurt 2 Tablespoon
Lemon 1 , juice extracted ((zested))
Salt 1/8 Teaspoon
Water 2 Tablespoon


Please watch the video for directions!

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4