Shrimp Salad with Peas
Bright, zesty, and irresistibly creamy, this Shrimp Salad with Peas is the ultimate combination of fresh flavors and satisfying textures. Tender, perfectly cooked shrimp and sweet peas are paired with a colorful medley of crisp celery, juicy red bell pepper, and finely chopped red onion, creating a vibrant base for this refreshing dish. The star of the show is the tangy, protein-packed dressing made with a blend of mayonnaise, Greek yogurt, lemon juice, and a touch of Dijon mustard, perfectly seasoned with just the right amount of salt and pepper. Ready in just 25 minutes, this chilled shrimp salad is ideal for a light lunch, a make-ahead weeknight dinner, or an elegant side dish for entertaining. Serve it straight out of the fridge for a taste of summertime any time of the year!
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Recipe Information
Ingredients
- 500 grams large shrimp, peeled and deveined
- 1 cup fresh or frozen peas
- 2 stalks celery, diced
- 1 medium red bell pepper, diced
- 0.5 medium red onion, finely chopped
- 2 tablespoons fresh parsley, chopped
- 3 tablespoons mayonnaise
- 2 tablespoons Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Bring a medium pot of water to a boil. Add the shrimp and cook for 2-3 minutes, or until they turn pink and are cooked through. Drain and transfer the shrimp to a bowl of ice water to stop the cooking process. Once cooled, pat dry and chop into bite-sized pieces if desired.
If using frozen peas, thaw them by running them under warm water for a minute or two. Drain and set aside.
In a large mixing bowl, combine the cooked shrimp, peas, celery, red bell pepper, red onion, and parsley.
In a small bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, salt, and black pepper to make the dressing.
Pour the dressing over the shrimp and vegetable mixture. Gently toss to combine, making sure all the ingredients are evenly coated.
Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
Serve chilled as a light main course or a side dish. Optionally, garnish with extra parsley or a lemon wedge.
Nutrition Facts
Calories |
1055 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.0 g | 47% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 991 mg | 330% | |
| Sodium | 2048 mg | 89% | |
| Total Carbohydrate | 49.4 g | 18% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 18.3 g | ||
| Protein | 132.8 g | 266% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 487 mg | 37% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 2346 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
