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Citrus Shrimp Salad & Sugar Snap Peas with Romaine Hearts

Citrus Shrimp Salad & Sugar Snap Peas with Romaine Hearts

Prep Time
Total Time
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

The Method

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: 534g l Servings: 5
Amount Per Serving
Calories 410 Calories from Fat 210 l Total Fat 23g (sat fat 3.5g trans 0g) l Cholesterol 255mg l Sodium 210mg l Total Carbohydrate 19g | Dietary Fiber 7g l Sugars 9g l Protein 35g l Vitamin A 90% l Vitamin C 100% l Calcium 15% l Iron 10%

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