Layered Shrimp Corn And Pea Salad Recipes

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SHRIMP AND PEA SALAD



Shrimp and Pea Salad image

Nice cool shrimp salad on a hot summer day.

Provided by Crystal

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 5

1 pound frozen cooked cocktail shrimp
2 cups frozen peas
½ cup thinly sliced red onion
¼ cup Ranch dressing
6 cups Boston lettuce leaves

Steps:

  • Place frozen shrimp and peas in a colander; rinse under cool water until thawed. Drain completely.
  • Combine shrimp, peas, red onion, and ranch dressing in a bowl; toss to coat.
  • Arrange lettuce onto 4 plates; top with shrimp mixture.

Nutrition Facts : Calories 263.6 calories, Carbohydrate 14.8 g, Cholesterol 225.4 mg, Fat 9.5 g, Fiber 4.5 g, Protein 29.2 g, SaturatedFat 1.6 g, Sodium 487.4 mg, Sugar 6.3 g

EASY SHRIMP AND PEA SALAD



Easy Shrimp and Pea Salad image

Make and share this Easy Shrimp and Pea Salad recipe from Food.com.

Provided by Marsha D.

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb medium shrimp or 1 lb large shrimp, cooked, peeled and chilled
2 cups frozen peas
1/2 cup red onion, thinly sliced
1/4 cup ranch dressing (I used the buttermilk ranch packet make yourself style)
lettuce

Steps:

  • If using uncooked shrimp, boil shrimp 8 to 10 minutes or until pink.
  • Drain in a colander
  • Chill shrimp 30 minutes before using. (you can use frozen cooked shrimp and just thaw under warm water until thawed, drain well)
  • Thaw peas under warm to hot water,drain well.
  • Place shrimp and peas in a large bowl.
  • Add red onion and dressing and toss lightly.
  • Arrange lettuce on plates
  • Add shrimp mixture to top of lettuce and enjoy.

GRILLED SHRIMP, CORN AND SNAP PEA SALAD WITH FETA



Grilled Shrimp, Corn and Snap Pea Salad with Feta image

Provided by Megan Mitchell

Categories     main-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 11

4 ears sweet corn, shucked
1 1/2 pounds (26/30 count) shrimp, peeled and deveined
1 large lemon, zested and juiced
Grapeseed oil, for drizzling
Kosher salt and freshly ground black pepper
8 ounces sugar snap peas, cut into 1/2-inch pieces on the bias
3 tablespoons finely chopped mint, plus whole leaves for garnish
4 to 5 medium radishes, sliced into 1/4-inch-thick half-moons
3 large scallions, thinly sliced
Extra-virgin olive oil, for drizzling
3-ounce block feta, crumbled into medium chunks

Steps:

  • Preheat the grill over medium-high heat to about 375 degrees F or preheat a large grill pan over medium heat. Clean the grill grates.
  • Grill the corn, flipping occasionally, until you see grill marks and the corn turns bright yellow, 8 to 10 minutes. Remove and let cool slightly.
  • Meanwhile, combine the shrimp with the lemon zest, a drizzle of grapeseed oil and a sprinkle each of salt and pepper in a medium bowl. Toss together. While the corn is cooling, grill the shrimp until you see grill marks and the shrimp is pink, 1 to 2 minutes per side.
  • Once the corn is cool enough to handle, cut the kernels off the cob and place into a large bowl; discard the cobs. Add the snap peas, chopped mint, radishes, almost all of the scallions (save the rest for garnish), the lemon juice, a drizzle of the olive oil and a sprinkle each of salt and pepper. Toss together and taste for seasoning. Add the feta and shrimp and toss to combine.
  • Serve in a large shallow dish and sprinkle with the reserved scallions and mint leaves. Serve at room temperature or slightly chilled.

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