Shrimp with Sweet Pea Sauce

Randy Mayor; Melanie J. Clarke

Unusual and good, this verdant sauce is also great with lamb. Serve these shrimp with garlic bread.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 300
  • Calories from fat: 29%
  • Fat: 9.8g
  • Saturated fat: 4g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 0.5g
  • Protein: 38.7g
  • Carbohydrate: 12.8g
  • Fiber: 3.5g
  • Cholesterol: 16mg
  • Iron: 4.5mg
  • Sodium: 542mg
  • Calcium: 147mg


  • 2 teaspoons olive oil
  • 20 peeled and deveined jumbo shrimp (about 1 1/2 pounds)
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon black pepper
  • 1 cup fat-free, less-sodium chicken broth
  • 1 teaspoon bottled minced garlic
  • 1 (10-ounce) package frozen petite green peas
  • 1/4 cup fresh mint leaves
  • 2 tablespoons butter
  • 2 teaspoons white wine vinegar


  1. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle shrimp with 1/4 teaspoon salt and pepper. Add shrimp to pan; cook 4 minutes, turning once. Remove from pan; keep warm.
  2. Add broth, garlic, and peas to pan; simmer 3 minutes. Combine 1/4 teaspoon salt, pea mixture, mint, and butter in a blender; process until smooth. Add vinegar; pulse to combine. Spoon 1/3 cup pea sauce onto each of 4 plates; top each serving with 5 shrimp.
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