SHRIMP AND PEA SALAD
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
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
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 SALAD WITH PEAS
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
Steps:
- Combine all ingredients and mix well.
- Chill before serving.
GREEN SALAD WITH SHRIMP AND FETA
Easy, delicious salad! I found this recipe in a Chicago Tribune article on dishes to make for Father's Day. Cook time does not include the shrimp cooking time because I always buy the shrimp already cooked.
Provided by Hey Jude
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- For dressing, combine oil, vinegar, lemon juice, rosemary, salt and pepper in a small jar with a tight-fitting lid; cover and shake to combine.
- Dressing can be made several days in advance and refrigerated, shake well before using.
- Combine remaining ingredients in a large salad bowl; chill until serving time.
- To serve, add dressing and toss lightly to combine.
- Add additional freshly ground pepper to taste.
SHRIMP AND BANANA
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.
SHRIMP - BANANA - PEA SALAD
This is a favorite Christmas or special occasion dish in my household. The German consul's wife where I live, who is a reputed gourmet cook, was kind enough to share it with me and others who raved about it during a sit-down dinner she offered.
Provided by Mexi-Rosie
Categories High Protein
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Dump shrimp into salad bowl.
- Add drained cooked green peas.
- Just before serving, add the peeled,sliced bananas (if done earlier than just before serving, banana might oxidize and look dark, though taste is not affected).
- Mix mayonnaise and evaporated milk to make a creamy dressing and stir into previous ingredients.
- No need for salt since shrimp is already usually salty.
Nutrition Facts : Calories 323.3, Fat 12.5, SaturatedFat 2.6, Cholesterol 233.2, Sodium 480.8, Carbohydrate 27.2, Fiber 2.5, Sugar 11.6, Protein 26.5
PEA SALAD WITH SHRIMP
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
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.
EASY SHRIMP AND PEA SALAD
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
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 SNAP-PEA SALAD WITH GINGER DRESSING
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
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
CASHEW, SHRIMP & PEA SALAD
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
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
SHRIMP-PEA SALAD
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
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
SPICY SHRIMP AND CHICKPEA SALAD
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
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.
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