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!
132 ounce bagfrozen peas, thawed (do not thaw in the microwave)
1poundcooked baby cocktail shrimpif these are not available, you can dice larger shrimp like I did
1canwater chestnutschopped
1bunchgreen onions, chopped (white and green parts)
¾cansalted 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
½ - ¾cupmayonnaise
Instructions
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!).