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Citrus Shrimp Salad & Sugar Snap Peas with Romaine Hearts

Skill Level


  • 4 cups Mann’s Stringless Sugar Snap® Peas
  • 3 oranges, medium
  • 1 ½ pounds shrimp, cooked, tails off
  • 1 small English cucumber, sliced
  • 3 tablespoons mint, fresh
  • 1 tablespoon tarragon
  • 3 Romaine hearts


  • ½ cup olive oil, extra virgin
  • ¼ cup white wine vinegar
  • 2 teaspoons Dijon mustard
  • salt and pepper, to taste

The Method

Using a zester or vegetable peeler, zest one of the oranges. Chop the zest very finely and place it in a large bowl.

Whisk dressing ingredients together. Set aside in refrigerator to chill.

Using a sharp knife, remove the rest of the peel from the first orange, and all the peel from the remaining oranges. Working over the bowl to catch the juice, carefully cut out the orange segments. Add shrimp, Mann’s Stringless Sugar Snap® Peas, cucumber, mint and tarragon ingredients with chilled dressing. Gently toss to taste.

Cut ends off of romaine hearts. Separate leaves from the hearts and wash well with cold water. Pat dry with paper towels.

To serve, arrange romaine leaves on plates. Divide salad evenly among plates. Serve immediately.

Nutrition Facts
Serving Size: 417g | Servings: 4-6
Amount Per Serving
Calories 390 ׀ Calories from Fat 190 ׀ Total Fat 21g (sat 3g trans 0g) ׀ Cholesterol 170mg ׀ Sodium 220mg ׀ Total Carbohydrate 21g ׀ Dietary Fiber 5g ׀ Sugars 8g ׀Protein 27g ׀ Vitamin A 60% ׀ Vitamin C 100% ׀ Iron 50% ׀ Calcium 20%

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