Peas 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!

Pea salad

Pea Salad

This post contains Affiliate Links. Please see the disclaimer here.

I was first introduced to this salad on my first Thanksgiving as a married gal. J and I were living in Las Vegas at the time, which was conveniently close to much of his extended family in California. So we hopped into my inlaw’s car and didn’t stop until we made it to Calabasas.

My husband’s Aunt Kerry hosted us and it was a holiday to remember full of lots of laughter. What was also memorable was the fantastic meal Aunt Kerry prepared. Between the gorgeous spread she created and the delicious dishes that many of the other guests brought, we had a feast fit for a king (or queen!).

But one dish made a big impression on me. It was a green pea salad filled with baby shrimp and sweet peas. It was full of great flavor and texture and was a light and refreshing addition to a heavy meal. And when I inquired about it Aunt Kerry and J’s mom told me how this dish was an old-faithful addition to most of their past family Thanksgivings and was a simple mix of a few basic ingredients.

I love how there are a few basic ingredients but they still manage to pack a terrific flavor punch. In addition to shrimp and peas, chopped water chestnuts and cashews give this dish a great crunch and minced green onions add plenty of aromatic flavor. A little salt and pepper and some mayonnaise to bind it all together and you’ve got yourself some serious English pea salad happiness.

pea salad recipe

Tips for how to make this pea salad recipe

  • Do not thaw the peas in the microwave- you don’t want them to cook. I move them into the refrigerator the night before to thaw. IF you’re pressed for time, you can also put them into a colander and run them under cool water for a couple minutes.
  • If you can, buy the water chestnuts pre-chopped for ease. Otherwise, a mini prep processor is super helpful.
  • Baby shrimp aren’t available around here, so I grabbed frozen shrimp that was already cooked along with frozen peas.
  • Don’t get too hung up on measurements. This recipe was given to me as a list of ingredients and I figured out the measurements I liked best; I encourage you to do this as well. Taste it as you go!
  • My mother in-law uses whole cashews but I like them broken up a bit. I place them in a plastic zipper bag and give them a couple hits with a meat mallet.

Sweet pea salad

Frequently asked questions about making pea salad with shrimp

  • Can this pea salad be made ahead? Yes! Keep it covered and refrigerated and when you’re ready to serve, give it a quick stir and you’re ready to go.
  • How long do the leftovers last in the refrigerator? 2-3 days covered in the refrigerator.
  • Can I use canned peas? I wouldn’t recommend it. Frozen or fresh is totally the way to go for this salad.
  • Can you make pea salad without mayonnaise? Yes, you can substitute greek yogurt for the mayonnaise, just know that it will change the flavor (or try vegan mayo).

green pea salad

Make it a meal!

A few great recipes to round out and complete this meal would be:

Helpful tools

  1. Chef’s knife
  2. Cutting board
  3. Measuring cups
  4. Measuring spoons
  5. Mixing bowl
  6. Mini prep processor
  7. Colander
Pea Salad with Shrimp
Prep Time
10 mins
Total Time
10 mins
 

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!

Course: Salad
Cuisine: American
Keyword: pea salad
Servings: 8 servings
Author: Kerry Freimann
Ingredients
  • 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
Instructions
  1. 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

  2. Drain peas and then pat dry to remove excess water. Place into mixing bowl.

  3. Add shrimp, water chestnuts, and green onion to the bowl.

  4. 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!).

  5. Season with salt and pepper to taste.
  6. Refrigerate until you're ready to serve.

If you tried this recipe please comment and rate it 🙂 I love hearing your feedback and answering your questions! And if you make this please tag me on Instagram with @thelifejolie so I can share it <3

Try some other recipes featuring peas:

You can find a full index of my recipes here.

Don’t forget to follow The Life Jolie on Pinterest for more recipe inspiration!

Or if Pinterest isn’t your style, bookmark this post!

Let’s keep the conversation going- join my Facebook group

This Peas and Shrimp Salad recipe is a super easy side dish that's perfect for any holiday get together! It's served cold because it's creamy with sweet green peas (I totally used frozen!), shrimp, and cashews and water chestnuts which make it crunchy. Make this if you need a tasty and light Thanksgiving side dish!

Newsletter

You Might Also Like

23 Comments

  • Reply
    Lisa Huff
    November 16, 2016 at 10:27 am OMG I can't wait to try this! So simple yet I would never have thought of putting all those ingredients together!
    • Reply
      Jessy
      November 20, 2016 at 9:07 pm Thank you Lisa! I wouldn't have thought of it either but when I tasted them I knew my husband's brilliant family was onto something great!
  • Reply
    Elizabeth
    November 16, 2016 at 10:32 am What a super sounding thanksgiving side dish! You Americans are so clever with your festive recipes! Elizabeth recently posted...Chocolate Fudge Masquerade Party CupcakesMy Profile
    • Reply
      Jessy
      November 20, 2016 at 9:05 pm Thank you, Elizabeth! I think the bright colors make it extra festive for the holidays!
  • Reply
    Helene D'Souza
    November 16, 2016 at 10:59 am Your salad looks so refreshing. I am always in for something new and as you mentioned the ingredients balance it out so well. I would love to try it maybe tomorrow or sometime this week with fresh ingredients. Helene D'Souza recently posted...Easy Hungarian Goulash Soup Recipe {Gluten-free}My Profile
    • Reply
      Jessy
      November 20, 2016 at 9:04 pm Thank you! I think the unexpected combo of flavors was the first thing that peaked my interest and when I tasted them I was sold!
    • Reply
      Jessy
      November 20, 2016 at 9:04 pm Thank you! I think the unexpected combo of flavors was the first thing that peaked my interest and when I tasted them I was sold!
  • Reply
    Kara @ Byte Sized Nutrition
    November 16, 2016 at 11:33 am I love this idea! I've never been a huge fan of frozen peas (and had to eat too many while growing up), but this I would definitely not mind eating! Love the addition of cashews!
    • Reply
      Jessy
      November 20, 2016 at 9:04 pm Thanks Kara- this salad definitely breathes new life into frozen peas! Cashews are always a good idea!
  • Reply
    Ilona @ Ilona's Passion
    November 16, 2016 at 11:57 am This is the salad that my husband would love. Lots of shrimps, look amazing!
    • Reply
      Jessy
      November 20, 2016 at 9:02 pm Thank you, Ilona! I wish my husband was into seafood because he loves peas. But more salad for me :)
  • Reply
    Aish Das-Padihari
    November 16, 2016 at 2:17 pm Love peas and shrimp both. Looks like a fabulous sald. Yum!
    • Reply
      Jessy
      November 20, 2016 at 9:02 pm Thank you- me too! I couldn't have been more excited for that combo!
  • Reply
    The Food Hunter
    November 16, 2016 at 2:48 pm if I wasn't allergic to shrimp I would be all over this The Food Hunter recently posted...Pear & Salted Carmel Cake & A Baker's Dream Giveaway!My Profile
    • Reply
      Jessy
      November 20, 2016 at 9:00 pm Bummer! I bet it would be tasty with diced chicken breast though.
  • Reply
    Evi
    November 16, 2016 at 3:17 pm This looks like the perfect lunch! Light, but full of flavor! Evi recently posted...Hot Chocolate Cookies- Holiday Cookie RecipeMy Profile
    • Reply
      Jessy
      November 20, 2016 at 8:59 pm Thank you- I actually made and photographed this on a Sunday purposely so I could bring it to lunch all week!
  • Reply
    Bintu - Recipes From A Pantry
    November 16, 2016 at 3:48 pm Sometimes the simple dishes are the best and this looks so easy to make but delicious
    • Reply
      Jessy
      November 20, 2016 at 8:56 pm I couldn't agree more! Simple and delicious is always a win!
  • Reply
    Tiffany
    November 16, 2016 at 7:21 pm I've actually never had shrimp with peas before but this looks delicious, fresh, bright, and easy to put together, too! Thanks for sharing, gotta try :) Tiffany recently posted...Maple Bacon Pumpkin Cupcakes with Cream Cheese FrostingMy Profile
    • Reply
      Jessy
      November 20, 2016 at 8:55 pm Thank you, Tiffany, I hope you like it! Until I had this salad, I had never had that combo either. Now I'm a total believer!
  • Reply
    Marina @ Parental Journey
    November 18, 2016 at 4:04 am It looks so yummi! I love peas and I love shrimps - and this seems so simple to prepare! Marina @ Parental Journey recently posted...How Should Parents Help With HomeworkMy Profile
    • Reply
      Jessy
      November 20, 2016 at 8:54 pm Thank you Marina! It's really simple with a killer flavor combo :)

    Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    logo