Shrimp-Pea Salad Recipe

Name: Shrimp-Pea Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 14 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; ½ cup Hellmann's mayonnaise; ¼ teaspoon table salt (to taste); ¼ teaspoon curry powder (to taste); ¼ teaspoon white pepper (to taste)

Servings: persons

1
["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."]

853

kcal

Calories

Fat

134

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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 14 lbs shrimp, uncooked 21-26 count shell-on, and more.

Yes, Shrimp-Pea Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Shrimp-Pea Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions