How many servings does this recipe make?

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

What ingredients do I need for Shrimp Salad with Peas and Chervil Vinaigrette?

You need 9 ingredients. The key ingredients include: 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, and more.

Is Shrimp Salad with Peas and Chervil Vinaigrette suitable as seafood?

Yes, Shrimp Salad with Peas and Chervil Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Shrimp Salad with Peas and Chervil Vinaigrette?

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

Shrimp Salad with Peas and Chervil Vinaigrette Recipe

Name: Shrimp Salad with Peas and Chervil Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Shrimp Salad with Peas and Chervil Vinaigrette – a delicious recipe with chervil, garlic, lemon, extra-virgin olive oil, coarse salt, Freshly ground pepper. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

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

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
588 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Related Recipes

Salmon with Yogurt-Curry Sauce
Warm Piquillo and Crab Dip
Lemony Scallop and Spinach Pasta
Smoked Salmon and Creme Fraiche Canape

Shrimp Salad with Peas and Chervil Vinaigrette

How did you like this recipe?

Frequently Asked Questions