Best Shrimp Banana Pea Salad Recipes

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

Ingredients

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.

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

Ingredients

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.

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

Ingredients

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

PEEL-AND-EAT SHRIMP

Peel-and-Eat Shrimp image

This shrimp appetizer couldn't be easier to make. Simply poach the shrimp in water, then tossed them with butter and Old Bay Seasoning, which provides the spark.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 3

Ingredients

2 pounds shell-on large shrimp, shells split up the back and shrimp deveined
2 teaspoons unsalted butter, melted
2 teaspoons Old Bay seasoning

Steps:

In a large pot of boiling salted water, cook shrimp until opaque throughout, 4 to 5 minutes. Drain and transfer to a bowl. Add butter and Old Bay seasoning and toss to coat. Serve warm or at room temperature.

Nutrition Facts : Calories 121 g, Fat 2 g, Protein 24 g, SaturatedFat 1 g

BLACK EYED PEA AND SHRIMP SALAD

Black Eyed Pea and Shrimp Salad image

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

Provided by Bren in LR

Categories < 4 Hours

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 cups dried black-eyed peas (9 oz)
3 bay leaves
3 sprigs fresh savory (plus 1 1/2 teaspoons coarsely chopped, plus sprigs for garnish)
2 medium carrots, peeled and halved crosswise
4 garlic cloves (2 crushed, 2 thinly sliced)
1 teaspoon coarse salt
1/2 cup extra virgin olive oil
24 large shrimp, peeled and deveined
1/4 cup cider vinegar (plus 1 teaspoon)
boston lettuce leaf, for serving

Steps:

Put peas into a medium saucepan and cover with water by 4 inches.
Add bay leaves, savory sprigs, carrots and crushed garlic. Bring to a boil. Reduce to a simmer.
Cook, partially covered, 10 minutes.
Season with 1 teaspoon salt. Cook until tender but not mushy; begin checking after 10 minutes more (cooking times will vary). Drain.
Discard bay leaves, savory sprigs, carrots and garlic.
Heat 2 tablespoons oil in a large skillet over medium heat. Add sliced garlic; cook until fragrant but not brown, about 1 minute.
Add shrimp and 2 tablespoons water. Raise heat to medium-high.
Cover and cook, stirring occasionally, until shrimp are opaque and water has evaporated, about 3 minutes.
Add pea mixture, remaining 6 tablespoons oil and the vinegar. Season with salt. Stir in chopped savory. Cook 1 minute more. Remove from heat.
Serve warm over lettuce, garnished with savory sprigs.

Nutrition Facts : Calories 247.5, Fat 14.1, SaturatedFat 2, Cholesterol 22.7, Sodium 409, Carbohydrate 21, Fiber 3.8, Sugar 2.9, Protein 10.1

CASHEW, SHRIMP & PEA SALAD

Cashew, Shrimp & Pea Salad image

Based on a recipe from Sunset's cookbook, Quick Cuisine. It's a favorite of mine! And it really is quick -- no cooking!

Provided by mersaydees

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon lemon juice
1 tablespoon fresh dill, minced or 1 teaspoon dill weed
1 1/2 cups roasted salted cashews or 1 1/2 cups unsalted cashews
4 cups frozen baby peas, thawed and drained (20 ounce package)
1 cup green onion, thinly sliced, including tops
2 large stalk celery, cut diagonally into thin slices
3/4 lb small cooked shrimp
salt
pepper
6 -8 large butter lettuce leaves, washed and crisped
dill sprigs (optional for garnish)

Steps:

Combine the dressing ingredients and mix well.
Set aside 2 tablespoons of the cashews. Combine remaining nuts, peas, onions, celery, and shrimp.
Gently mix in dressing. Season with salt and pepper to taste.
Line a serving platter or bowl with lettuce.
Spoon salad into center; garnish with reserved cashews and, if desired, dill.

Nutrition Facts : Calories 600.8, Fat 33.4, SaturatedFat 7.7, Cholesterol 175.9, Sodium 668.5, Carbohydrate 45.5, Fiber 10.3, Sugar 13.2, Protein 35.1