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!

Course Salad

Cuisine American

Diet Gluten Free

Prep Time 10

Draining time 8

Total Time 10

Servings servings

Calories 404kcal

Author Jessy Freimann

Equipment

Ingredients

32 ounces green peas, frozen thawed (do not thaw in the microwave)
1 pound shrimp cooked - baby cocktail shrimp are preferred- if these are not available, you can dice larger shrimp like I did
8 ounces water chestnuts drained and chopped
1 bunch green onions, chopped (white and green parts)
1 cup salted cashews (I chopped them in this but my mother in law leaves them whole- they taste delicious either way!
1 teaspoon Kosher salt, to taste
¼ teaspoon Ground black pepper, to taste
¾ cup mayonnaise

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!).
Season with salt and pepper to taste. Refrigerate until you're ready to serve.

Notes

Leftovers will last up to 2 days in the refrigerator.

Nutrition