Best Shrimp Banana 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

SHRIMP SALAD



Shrimp Salad image

Provided by Ina Garten

Categories     main-dish

Time 30m

Yield 12 servings

Number Of Ingredients 10

3 tablespoons plus 1 teaspoon kosher salt
1 lemon cut into quarters
4 pounds large shrimp in the shell (16 to 20 shrimp per pound)
2 cups good mayonnaise
1 teaspoon Dijon mustard
2 tablespoons white wine or white wine vinegar
1 teaspoon freshly ground black pepper
6 tablespoons minced fresh dill
1 cup minced red onion (1 onion)
3 cups minced celery (6 stalks)

Steps:

  • Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp.
  • In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.

SHRIMP PEA PASTA SALAD



Shrimp Pea Pasta Salad image

This salad is a compilation of some of my favorite ingredients: shrimp, peas & pasta. Great for many occasions: showers, teas, picnics, side or a main dish with a glass of iced tea and finger sandwiches.

Provided by Natalie Loop

Categories     Salads

Time 1h15m

Number Of Ingredients 11

4 c uncooked small pasta (orecchiette, elbow or shells)
1 lb frozen cooked, cleaned small shrimp
1 1/2 c frozen sweet peas, thawed
1/2 c thinly sliced green onion or celery
1/4 c fresh minced parsley
1/3 c mayo not salad dressing
1/3 c plain yogurt
2 Tbsp fresh lemon juice
1 Tbsp fresh minced dill
1/4 tsp salt
1/4 tsp pepper

Steps:

  • 1. Cook pasta according to package directions, drain & rinse in cold water.
  • 2. In a large bowl combine the shrimp, peas, onions or celery, parsley and stir in pasta.
  • 3. In a small bowl combine the mayo, yogurt, lemon juice, dill, salt & pepper. Pour over pasta, toss to coat. Refrigerate for at least 1 hour before serving.

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, 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.

SHRIMP AND SNAP-PEA SALAD WITH GINGER DRESSING



Shrimp and Snap-Pea Salad with Ginger Dressing image

As the weather warms, you'll want to eat lighter and more fresh produce -- this salad is perfect for a spring dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 20m

Number Of Ingredients 10

Coarse salt and ground pepper
12 ounces sugar snap peas, stem ends removed (and, if necessary, strings)
1 pound peeled and deveined frozen medium shrimp, thawed
4 scallions, white and green parts separated and thinly sliced
1/4 cup vegetable oil, such as safflower
3 tablespoons fresh lime juice
1 medium carrot, coarsely chopped
1 tablespoon coarsely chopped peeled fresh ginger
1 large head Boston lettuce, torn into bite-size pieces
2 red bell peppers (ribs and seeds removed), thinly sliced

Steps:

  • In a medium saucepan of boiling salted water, cook snap peas until bright green, about 2 minutes. Reduce to a simmer, and add shrimp; cook until shrimp are opaque throughout, about 1 minute. Drain, and rinse under cold water to stop the cooking; set aside.
  • Make dressing: In a blender, combine scallion whites, oil, lime juice, carrot, ginger, and cup water; blend until very smooth, about 2 minutes. Season with salt and pepper.
  • In a large bowl, toss together lettuce, bell peppers, scallion greens, snap peas, and shrimp. Serve salad with dressing on the side or drizzled over the top.

Nutrition Facts : Calories 320 g, Fat 16 g, Fiber 4 g, Protein 27 g

SHRIMP AND BANANA



Shrimp and Banana image

Provided by Roger Mooking

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 13

20 shrimp, peeled and deveined with tails on
Vegetable oil
Salt and pepper
Salt and pepper
4 tablespoons shallots, brunoise (about 1 1/2 shallots)
1 tablespoon finely chopped garlic (about 4 cloves)
4 very ripe bananas (so ripe that the skins are black)
1:1 low-sodium soya/water (1/2 cup of each)
Roughly 3 tablespoons sambal
1 teaspoon honey
Juice of 2 limes
1 cup fresh cilantro, chopped
Onion sprouts, for garnish

Steps:

  • Sear the shrimp on one side in a skillet on medium-high heat with a little bit of vegetable oil, salt and pepper. Add the shallots and garlic. Once the shrimp are partially cooked, after about 1 minute, remove from the skillet. Next, add the bananas and break up the bananas with tongs while sauteing to essentially mash. Saute for 1 minute.
  • Add the water/soy mix, sambal and honey and saute another minute until heated through. Return the shrimp to the skillet and finish cooking, 2 to 3 minutes. Finish with the lime juice and cilantro, and then season again if necessary.
  • Spoon the banana sauce into bowls. A small concave vessel with a large bell is best. Place 5 shrimp to a bowl on top of the sauce. Garnish with onion sprouts.

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.

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

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

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-PEA SALAD



Shrimp-Pea Salad image

This is called Shrimpy Salad around our house. It's important to use good shrimp as the shrimp is really the star of this recipe. It's cool and light for a hot summer's day and tastes better the second day. Be sure to use fresh shrimp (previously frozen is OK, but not canned or bagged) and cook so they don't toughen up -- it makes a big difference to the taste. Amount of mayo and rice can be adjusted a bit either way to your preference.

Provided by Peg26

Categories     Rice

Time 35m

Yield 6-8 cups, 10-12 serving(s)

Number Of Ingredients 10

1 large onion, peeled, and roughly chopped
2 stalks celery & tops, rinsed, sliced crosswise into 2-inch pieces
2 large carrots, rinsed, sliced lengthwise, then cut into 2-inch pieces
1 1/4 lbs shrimp, uncooked 21-26 count shell-on
3 cups cooked jasmine rice, cooled (or Texmati, or basmati , not instant or quick cooking variety)
15 ounces le seuer peas
1/2 cup Hellmann's mayonnaise
1/4 teaspoon table salt (to taste)
1/4 teaspoon curry powder (to taste)
1/4 teaspoon white pepper (to taste)

Steps:

  • First do a shrimp boil. Add seasoning vegetables (rough chunks of onions, celery, carrots) and salt and pepper to a 6-8 quart pot of water, add shrimp when it comes to a boil and cook until done. Be careful to not overcook shrimp or it will turn tough and rubbery.
  • Immediately drain shrimp and discard cooking veggies. Place shrimp on ice in bowl and then into refrigerator. Allow shrimp to cool until its temperature is cool enough to work with your bare hands.
  • Peel, devein, and clean shrimp and cut into thirds. Set aside.
  • Put mayo into large mixing bowl and add spices, stirring till blended.
  • Add cut-up shrimp to spiced mayo and stir gently a few times to lightly mix.
  • Add 3 cups cooked, cooled rice to the shrimp/mayo mixture. Mix gently till blended.
  • Thoroughly drain the can of peas and place peas on top of shrimp/mayo in big bowl. Fold in gently with spatulas. Cover and chill salad 4-6 hours or overnight.
  • You can "lighten" this recipe by using low or no fat mayo.
  • Serving suggestions: on lettuce leaves, in large tomato cups, or with avocado slices. You could add other spices for heat, maybe cayenne or Tabasco, although I haven't tried this.

Nutrition Facts : Calories 199.7, Fat 5.2, SaturatedFat 0.8, Cholesterol 89.5, Sodium 352.4, Carbohydrate 22.9, Fiber 3, Sugar 4, Protein 14.9

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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