Shrimp Salad With Peas Recipes

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PEA SALAD WITH SHRIMP



Pea Salad with Shrimp image

This Pea Salad with Shrimp recipe is a super easy side dish that's perfect for any gathering! It's light and creamy and your family will fight for seconds!

Provided by Jessy Freimann

Categories     Salad

Time 10m

Number Of Ingredients 8

1 32 ounce bag frozen peas, (thawed (do not thaw in the microwave))
1 pound cooked baby cocktail shrimp (if these are not available, you can dice larger shrimp like I did)
1 can water chestnuts (chopped)
1 bunch green onions, (chopped (white and green parts))
3/4 can salted cashews ((I chopped them in this but my mother in law leaves them whole- they taste delicious either way!)
Kosher salt, (to taste)
Ground black pepper, (to taste)
1/2 - 3/4 cup mayonnaise

Steps:

  • Defrost the peas the night before in the refrigerator or in a colander under running cold water for a few minutes. Do not microwave the peas to defrost them, this will ruin the texture
  • Drain peas and then pat dry to remove excess water. Place into mixing bowl.
  • Add shrimp, water chestnuts, and green onion to the bowl.
  • Stir in mayonnaise. Start with a scoop or two and mix it. Add additional scoops as needed until you get the consistency you want. You want it the be lightly dressed without swimming in the mayonnaise (unless that's how you like it!).
  • Season with salt and pepper to taste.
  • Refrigerate until you're ready to serve.

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

SHRIMP AND RICE SALAD WITH PEAS AND CELERY RECIPE



Shrimp and Rice Salad With Peas and Celery Recipe image

This shrimp and rice salad includes cooked peas and a simple mayonnaise dressing. It's the perfect salad for a hot summer day.

Provided by Diana Rattray

Categories     Lunch     Salad     Side Dish     Entree     Dinner     Salad

Time 20m

Yield 4

Number Of Ingredients 11

1 1/2 cup cooked rice
1 pound shrimp
1/2 cup diced celery
3 green onions, thinly sliced
2 tablespoons finely chopped red bell pepper
1 cup fresh or frozen green peas, cooked until just tender
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon celery seed
1/2 to 3/4 cup mayonnaise
2 tablespoons dill pickle juice

Steps:

  • Cook the rice following the package directions. Remove from the heat and cool completely.
  • Peel the shrimp. Make a shallow cut down the back of a shrimp with a small, sharp knife. Remove the dark vein; rinse well. Repeat with the remaining shrimp.
  • Bring a saucepan of water to a boil; add the shrimp and lower the heat to low. Simmer for about 3 minutes, or until the shrimp are opaque and pink. The time depends on the size of the shrimp. Let the shrimp cool and chop them coarsely.
  • In a serving bowl, combine the shrimp, celery, onions, peas and red bell pepper. Sprinkle with salt, pepper and celery seed.
  • Add the cooled rice to the shrimp mixture; add mayonnaise and dill pickle juice and gently mix.
  • Taste and adjust seasonings. You Might Also Like Simple Shrimp Salad

Nutrition Facts : Calories 678 kcal, Carbohydrate 33 g, Cholesterol 283 mg, Fiber 1 g, Protein 39 g, SaturatedFat 7 g, Sodium 2286 mg, Sugar 2 g, Fat 43 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 g

SHRIMP PASTA SALAD



Shrimp Pasta Salad image

I adore shrimp, so discovering it in this pasta salad recipe was a real treat for me. The lemon-dill sauce is light and bright. It's one of our favorite cold pasta salad recipes! -Traci Wynne, Denver, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 10 servings.

Number Of Ingredients 11

8 ounces uncooked small pasta shells (about 2-2/3 cups)
1 pound peeled and deveined cooked shrimp, chopped
1 cup frozen peas, thawed
4 green onions, chopped
1/4 cup minced fresh parsley
1 cup mayonnaise
1 cup plain yogurt
1/4 cup lemon juice
2 tablespoons snipped fresh dill
1/2 teaspoon salt
1/4 teaspoon white pepper

Steps:

  • Cook pasta according to package directions. Drain; rinse with cold water and drain again., In a large bowl, combine pasta, shrimp, peas, green onions and parsley. Mix remaining ingredients; stir into pasta mixture. Refrigerate, covered, at least 2 hours.

Nutrition Facts : Calories 306 calories, Fat 18g fat (3g saturated fat), Cholesterol 74mg cholesterol, Sodium 326mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein.

SPICY SHRIMP AND CHICKPEA SALAD



Spicy Shrimp and Chickpea Salad image

This warm salad of garlicky shrimp and herby chickpeas comes together in just 15 minutes and requires very little effort. Canned chickpeas, Fresno chiles, parsley and red onion get a quick marinade in a creamy citrus dressing while the shrimp cooks in a little garlic and olive oil. Fresno chile adds a little heat, but if you're sensitive to spice, you can remove the membranes and seeds before adding the chile to the salad. Make the dish your own by adding arugula, or swap the parsley for cilantro or the shrimp for scallops. Serve warm with a hunk of crusty bread, and enjoy leftovers straight from the fridge the next day with a squeeze of lime or lemon juice.

Provided by Yasmin Fahr

Categories     dinner, weekday, salads and dressings, main course

Time 15m

Yield 3 to 4 servings

Number Of Ingredients 12

1 medium lemon, zested and juiced
1 lime, zested and halved
1 teaspoon Dijon mustard
5 tablespoons olive oil
Kosher salt and black pepper
2 (15-ounce) cans chickpeas, drained and rinsed
1/2 small red onion, diced (about 1/4 cup)
1 Fresno chile or jalapeño, cut into thin coins or seeded and diced
1 packed cup parsley leaves and tender stems, roughly chopped
2 large garlic cloves, grated or minced
1/2 teaspoon red-pepper flakes
1 pound shrimp, peeled and deveined, patted dry

Steps:

  • In a large serving bowl, combine the lemon zest and juice, lime zest and mustard. Whisk in 3 tablespoons olive oil until smooth; season with salt and pepper. Add the chickpeas, onion, chile and most of the parsley (reserving some for garnish), and toss to coat with the dressing. Season with salt and pepper; set aside.
  • Heat the remaining 2 tablespoons olive oil in a 12-inch skillet over medium-high until shimmering. Add the garlic and red-pepper flakes, and cook, stirring constantly, until fragrant, about 30 seconds, pulling the pan from the heat briefly if it seems like the garlic is burning.
  • Add the shrimp to the pan, season with salt and pepper and stir to coat with the garlic and oil. Cook until the shrimp are pink all over with a golden crust in parts, stirring and flipping the shrimp halfway through, about 4 to 6 minutes total. Turn off the heat, then squeeze the lime juice over the shrimp in the pan, stirring to combine and scraping up anything on the bottom of the pan to coat the shrimp.
  • Serve the shrimp on top of the salad. Garnish with the remaining parsley and serve.

SHRIMP SALAD WITH PEAS



Shrimp Salad With Peas image

Make and share this Shrimp Salad With Peas recipe from Food.com.

Provided by Parsley

Categories     Vegetable

Time 10m

Yield 8 serving(s)

Number Of Ingredients 8

2 cups cooked small baby shrimp
10 ounces frozen baby peas, thawed
1/2 cup chopped red onion
1/4 cup chopped celery
1/4 cup chopped red bell pepper
1/2-3/4 cup low-fat mayonnaise
1 teaspoon dill weed
salt and pepper, to taste

Steps:

  • Combine all ingredients and mix well.
  • Chill before serving.

GRILLED SHRIMP SALAD WITH BLACK EYED PEAS AND CITRUS-CHILE VINAIGRETTE



Grilled Shrimp Salad with Black Eyed Peas and Citrus-Chile Vinaigrette image

Provided by Tyler Florence

Categories     appetizer

Time 1h45m

Yield 6 to 10 servings

Number Of Ingredients 34

Extra-virgin olive oil
3 garlic cloves, smashed
1 fresh green chile, halved
1 pound dried black eyed peas
2 (4-ounce) smoked ham hocks
2 bay leaves
2 quarts water
Kosher salt and freshly ground black pepper
1 vine-ripe tomato, seeded and chopped
2 canned chipotle peppers in adobo, chopped
1 teaspoon sugar
1 orange, zested and juiced
1 lime, zested and juiced
1 lemon, zested and juiced
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
3 pounds extra large shrimp, peeled and butterflied
2 tablespoons Ancho Chili Powder, recipe follows
1/2 lime, juiced
2 large handfuls fresh cilantro leaves, chopped
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 bunch green onions, white and green parts, chopped
3 vine-ripe tomatoes, chopped
1 jalapeno, thinly sliced
3 ancho chiles, seeded and hand-torn into pieces
2 tablespoons chili powder
2 tablespoons ground coriander
1 tablespoon ground cumin
1 tablespoon sweet paprika
1 tablespoon dried oregano
1 tablespoon garlic powder
1/4 teaspoon ground cinnamon
1 teaspoon sugar

Steps:

  • To prepare the black eyed peas: Place a 2-gallon stock pot over medium heat. Drizzle with 2 tablespoons of olive oil, and add the garlic and green chile, saute until soft, about 3 minutes. Add the black eyed peas, ham hocks, bay leaves, and water. Simmer for 45 minutes until the beans are tender, stirring when you think about it. Wait until halfway through cooking to begin seasoning with salt and pepper. You want the flesh of the bean to break down a little bit so it can penetrate the inside. Drain the black eyed beans and shred the ham hocks; set them aside to cool.
  • To prepare the vinaigrette: Puree the tomato, chipotle, sugar, citrus juices, and zest in a blender until smooth. Pour in 1/4 cup of olive oil and puree again until emulsified and slightly thickened.
  • To prepare the shrimp: Put the butterflied shrimp in a glass bowl and add the ancho powder, lime juice, half of the cilantro, and a drizzle of olive oil; tossing to coat. Marinate for 15 minutes while heating up the grill. Place a large grill pan on 2 burners over medium-high heat or preheat an outdoor gas or charcoal barbecue and get it very hot. Brush the grates with oil to keep the shrimp from sticking. Remove the shrimp from the marinade and season with salt and pepper. Lay the shrimp on the hot grill and cook 4 minutes on each side until charred and firm.
  • To serve: Combine the black eyed peas, shredded ham hock meat, green onions, tomatoes, jalapeno, and the remaining cilantro in a large salad bowl. Add the grilled shrimp and vinaigrette; toss the salad well to incorporate all the ingredients and season with salt and pepper.
  • This homemade chili powder will add a smoky depth to chili and as a dry rub for steaks. Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they don't scorch. Put the chiles in a mini food processor and pulse to a powder. Add the remaining ingredients and buzz again to combine.

SHRIMP AND PEA SALAD RECIPE



Shrimp and Pea Salad Recipe image

Turn everyday ingredients into something special with our Shrimp and Pea Salad Recipe. Even better, our Shrimp and Pea Salad Recipe is ready in 10 minutes!

Provided by My Food and Family

Categories     Home

Time 10m

Yield Makes 4 servings.

Number Of Ingredients 5

1 lb. frozen cooked cleaned large shrimp
2 cups frozen peas
1/2 cup thinly sliced red onions
1/4 cup KRAFT Classic Ranch Dressing
6 cups Boston lettuce leaves

Steps:

  • Place shrimp and peas in colander; rinse under cool water until thawed. Drain well. Place in large bowl.
  • Add onions and dressing; mix lightly.
  • Arrange lettuce on 4 plates to resemble cups; fill with shrimp mixture.

Nutrition Facts : Calories 260, Fat 8 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 235 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 33 g

SHRIMP RICE SALAD



Shrimp Rice Salad image

This easy-to-prep salad is perfect to take to luncheons or bridal showers-and it makes a refreshing meal on a hot day. It's just as tasty with chicken for non-seafood lovers. -Joyce Pappert, Mars, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings

Number Of Ingredients 14

1 pound cooked medium shrimp, peeled and deveined
1 package (10 ounces) frozen peas, thawed
3 cups cooked rice
1-1/2 cups chopped celery
1/4 cup chopped onion
1/2 cup vegetable oil
3 tablespoons cider vinegar
2 tablespoons brown sugar
1 tablespoon soy sauce
2 teaspoons curry powder
1/2 teaspoon celery seed
1/2 teaspoon salt
Leaf lettuce
Cherry tomatoes, optional

Steps:

  • In a bowl, combine the first five ingredients; toss gently. In a jar with a tight-fitting lid, combine the oil, vinegar, brown sugar, soy sauce and seasonings; shake well. Add to shrimp mixture; toss. Cover and refrigerate for several hours or overnight. Serve on lettuce; garnish with tomatoes if desired.

Nutrition Facts : Calories 307 calories, Fat 15g fat (2g saturated fat), Cholesterol 86mg cholesterol, Sodium 408mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 3g fiber), Protein 16g protein.

POTATO-AND-SHRIMP SALAD WITH PEAS AND BASIL OIL



Potato-And-Shrimp Salad With Peas And Basil Oil image

Provided by Molly O'Neill

Categories     salads and dressings

Time 10m

Yield Four servings

Number Of Ingredients 7

8 small red potatoes, steamed until tender and quartered
1 pound cooked and peeled shrimp
1 cup shelled fresh green peas, cooked until tender
1 jalapeno, stemmed, seeded and minced
4 teaspoons basil oil (recipe above)
1 teaspoon salt, plus more to taste
Freshly ground pepper to taste

Steps:

  • Combine potatoes, shrimp, peas and jalapeno in a bowl. Toss in the basil oil, salt and pepper. Taste and adjust seasoning if desired. Can be served cold or at room temperature.

Nutrition Facts : @context http, Calories 392, UnsaturatedFat 5 grams, Carbohydrate 62 grams, Fat 6 grams, Fiber 8 grams, Protein 24 grams, SaturatedFat 1 gram, Sodium 1161 milligrams, Sugar 7 grams, TransFat 0 grams

SHRIMP SALAD WITH PEAS AND CHERVIL VINAIGRETTE



Shrimp Salad with Peas and Chervil Vinaigrette image

An assertive lemon juice vinaigrette infuses the shrimp, creating a tart, bold contrast to the sweet peas and the subtle chervil.

Provided by Martha Stewart

Categories     Shrimp Recipes

Number Of Ingredients 9

3 tablespoons fresh chervil leaves coarsely chopped, plus more for garnish
1 garlic clove, finely grated
Finely grated zest of 1 lemon, plus 3 tablespoons fresh lemon juice (1 lemon total)
3 tablespoons extra-virgin olive oil
1/4 teaspoon coarse salt
Freshly ground pepper
18 medium shrimp, peeled and deveined, tails left intact
1 cup frozen petit peas, thawed
8 ounces snow peas, trimmed and cut lengthwise diagonally into thin strips

Steps:

  • Preheat broiler. Make the vinaigrette: Whisk together chervil, garlic, lemon zest, lemon juice, oil, and salt in a small bowl; season with pepper.
  • Toss shrimp with 1 tablespoon vinaigrette. Place shrimp on a rimmed baking sheet lined with foil; broil shrimp until cooked through, 3 to 4 minutes. Let cool completely. Refrigerate in an airtight container until ready to use, up to 2 hours.
  • Combine peas, snow peas, shrimp, and remaining vinaigrette; toss. Refrigerate in an airtight container (or store in a chilled cooler) until ready to serve, up to 3 hours. Toss salad again before serving.

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.

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From southernliving.com


SHRIMP SALAD WITH SNOW PEAS AND MELON RECIPE | EAT SMARTER USA
1. Toast the pine nuts in a dry frying pan then pour out onto a plate to cool. 2. Heat the olive oil in the frying pan and sauté the shrimp for 1-2 minutes. Set aside and let cool. 3. Trim the snow peas and rinse. Blanch in boiling salted water for 1 minute. Shock in ice water and drain.
From eatsmarter.com


SHRIMP & PEA SALAD - RECIPE - COOKS.COM
2017-03-06 1/4 c. chopped celery. 1 pkg. oriental flavor Ramen noodles. Remove seasoning packet from Ramen package and mix with 3/4 cup mayo; store in refrigerator. Cook Ramen noodles and drain well. Rinse peas and shrimp, remove all excess water. Mix shrimp, peas, celery, onion and noodles in large bowl. Stir in mayo mixture until well coated.
From cooks.com


SPINACH SHRIMP SALAD WITH PEAS & FETA (MEAL WORTHY SALAD RECIPE)
2013-07-11 Drain, rinse, and set aside. To prepare the shrimp: Combine 1 teaspoon lemon zest, 1 tablespoon olive oil, salt, and 1/4 teaspoon black pepper in a large bowl. Add shrimp and toss to coat. Let them sit at room temperature and marinate for 10-15 minutes. To cook the shrimp: Heat a 10-inch skillet in medium heat.
From foolproofliving.com


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