Sugar Snap Peas and Shrimp Salad

Sugar Snap Peas and Shrimp Salad

Official MAGGI®
Sugar Snap Peas and Shrimp Salad
Recipe Info - Skill Level
Level
Easy
Recipe Info - Prep Time
Prep 
15 min
Recipe Info - Cook Time
Cook 
15 min
Recipe Info - Serving Size
Servings
4 servings
Sugar Snap Peas and shrimp are the highlights in this salad which also features garlic, oregano, tomatoes, bell peppers and onions as colorful and flavorful ingredients. This one is perfect as a starter, and great on its own as a main entrée.

Ingredients

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The Secret Ingredient

A can of Media Crema table cream with a blue label featuring strawberries, a bowl of macaroni, and cream.

Media Crema

(7.6 oz. Can)
A canister of Granulated Chicken Bouillon with a yellow label of an illustrated chicken carrying a basket.

Granulated Chicken Bouillon 15.9 oz

Make It

Step 1

Boil sugar snap peas in water for 3 to 5 minutes or until crisp tender. Plunge in ice water; drain well.

Step 2

Mix media crema, lemon juice, garlic, 1 teaspoon bouillon, oregano and white pepper in medium bowl. Add sugar snap peas, tomatoes, bell pepper and green onions; mix well. Refrigerate.

Step 3

Heat oil in large skillet over medium-high heat. Beat egg lightly in medium bowl. Combine bread crumbs and remaining bouillon on a plate. Dip shrimp in egg. Toss in bread crumb mixture.

Step 4

Cook half of shrimp in single layer, turning once, until golden brown on both sides. Drain on paper towels. Repeat with remaining shrimp.

Step 5

Serve salad on lettuce leaves; top with warm shrimp.

Ingredients