Shrimp Salad With Peas: A Seaside Classic

I can almost smell the salty air just thinking about this shrimp salad. My grandmother, Nana Elsie, used to make it every summer for our family picnics down by the beach. The combination of sweet shrimp, crunchy vegetables, and creamy dressing, all tinged with the freshness of dill, was the taste of sunshine and laughter. She always served it on crisp lettuce cups alongside slices of juicy watermelon. This recipe is a direct link to those cherished memories, and I’m so happy to share it with you.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Servings: 8
• Yield: About 6 cups
• Dietary Type: Pescatarian, Gluten-Free (depending on mayonnaise)

Ingredients

• 2 cups cooked small baby shrimp
• 10 ounces frozen baby peas, thawed
• 1/2 cup chopped red onion
• 1/4 cup chopped celery
• 1/4 cup chopped red bell pepper
• 1/2 – 3/4 cup low-fat mayonnaise
• 1 teaspoon dill weed
• Salt and pepper, to taste

Equipment Needed

• Large Mixing Bowl
• Measuring Cups and Spoons
• Chopping Board
• Knife
• Spoon or Spatula

Instructions

1. In a large mixing bowl, gently combine the cooked small baby shrimp and the thawed frozen baby peas. Make sure the peas are completely thawed to prevent a watery salad. Gently pat them dry with a paper towel if needed.

2. Add the chopped red onion, chopped celery, and chopped red bell pepper to the bowl. Ensure the vegetables are finely chopped to evenly distribute their flavors and textures throughout the salad.

3. Now, it’s time to incorporate the low-fat mayonnaise. Start with 1/2 cup and gradually add more until the salad reaches your desired consistency. Remember, you can always add more, but you can’t take it away! The goal is to coat the ingredients lightly, not drown them.

4. Sprinkle in the dill weed. Dill adds a bright, fresh, herbaceous note that perfectly complements the seafood and vegetables. Gently fold it in to ensure even distribution.

5. Season with salt and pepper to taste. Be mindful of the sodium content in the mayonnaise, and start with a small amount of salt, tasting as you go. Freshly ground black pepper is always preferable for its richer flavor.

6. Gently mix all the ingredients together until well combined. Be careful not to overmix, as this can make the shrimp tough and the vegetables mushy. A gentle fold is all you need.

7. Cover the bowl with plastic wrap or transfer the salad to an airtight container.

8. Chill before serving. Allowing the salad to chill for at least 30 minutes, or even better, an hour, allows the flavors to meld together and the salad to become nicely cool and refreshing.

Expert Tips & Tricks

• Shrimp Selection: For the best flavor and texture, use high-quality, cooked shrimp. If using frozen shrimp, thaw it completely and pat it dry before adding it to the salad. Smaller shrimp tend to work best in this recipe, as they are easier to eat and distribute more evenly.
• Mayonnaise Matters: The type of mayonnaise you use can significantly impact the flavor of the salad. While the recipe calls for low-fat mayonnaise, you can certainly use regular mayonnaise or even a light olive oil-based mayonnaise for a richer flavor. Consider experimenting with different brands to find your favorite.
• Vegetable Prep: Ensure that all the vegetables are finely diced to ensure a pleasant texture and even distribution of flavors. If you prefer a milder onion flavor, soak the chopped red onion in cold water for 10 minutes before adding it to the salad.
• Herb Infusion: For an even more intense dill flavor, you can muddle the dill weed with a small amount of mayonnaise before adding it to the salad. This will release the essential oils and enhance the herb’s aroma and taste.
• Make-Ahead Magic: This shrimp salad is a great make-ahead dish. You can prepare it a day in advance and store it in the refrigerator. The flavors will actually improve as they meld together. Just be sure to give it a good stir before serving.
• Too Watery? If your salad becomes too watery after chilling, you can drain off any excess liquid before serving. You can also add a tablespoon or two of plain Greek yogurt or sour cream to thicken it up.
• Spice It Up: For a little kick, add a pinch of red pepper flakes or a dash of your favorite hot sauce.

Serving & Storage Suggestions

Serve this delicious shrimp salad chilled. It’s wonderful in lettuce cups, as Nana Elsie always did, or served on croissants, crackers, or even toasted bread. It also makes a fantastic filling for stuffed avocados or tomatoes. Consider serving it alongside a fresh green salad, sliced tomatoes, or a bowl of chilled soup for a complete and satisfying meal.

Storage:

• Room Temperature: Do not leave shrimp salad at room temperature for more than 2 hours.
• Refrigerator: Store leftover shrimp salad in an airtight container in the refrigerator for up to 3 days.
• Freezer: Freezing is not recommended as it can affect the texture of the mayonnaise and the shrimp.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	Approximately 150 kcal	8%
Total Fat	8g	12%
Saturated Fat	1g	5%
Cholesterol	85mg	28%
Sodium	250mg	11%
Total Carbohydrate	5g	2%
Dietary Fiber	1g	4%
Sugars	2g	–
Protein	15g	30%

Note: Nutritional information is an estimate and may vary depending on specific ingredients and portion sizes.

Variations & Substitutions

• Herbs: Experiment with different herbs like tarragon, chives, or parsley in place of, or in addition to, the dill.
• Vegetables: Add other crunchy vegetables like chopped cucumber, water chestnuts, or even jicama.
• Seafood: Try using crabmeat, lobster, or a combination of seafood instead of shrimp.
• Dressing: For a lighter dressing, replace half of the mayonnaise with plain Greek yogurt or a vinaigrette. For a tangy twist, add a squeeze of lemon juice or a spoonful of Dijon mustard.
• Spice: Add a pinch of cayenne pepper or a dash of hot sauce for a kick.
• Sweetness: Add a touch of sweetness with a teaspoon of honey or maple syrup.
• Texture: Add some chopped toasted nuts like almonds or pecans for extra crunch.

FAQs (Frequently Asked Questions)

Q: Can I use pre-cooked shrimp from the grocery store?
A: Absolutely! Pre-cooked shrimp is a convenient option. Just be sure to check the expiration date and ensure the shrimp is fresh and properly stored.

Q: Can I make this salad ahead of time?
A: Yes, this salad is perfect for making ahead. In fact, the flavors meld together even better when it sits in the refrigerator for a few hours.

Q: What if I don’t like dill?
A: No problem! You can substitute the dill with other fresh herbs like parsley, chives, or tarragon.

Q: Can I use frozen peas instead of fresh?
A: Yes, frozen peas are perfectly acceptable, and even preferred, for this recipe. Just be sure to thaw them completely before adding them to the salad.

Q: How long does this salad last in the refrigerator?
A: Properly stored in an airtight container, this salad will last for up to 3 days in the refrigerator.

Final Thoughts

I hope this Shrimp Salad With Peas brings as much joy to your table as it has to mine over the years. It’s a simple, yet incredibly satisfying dish that’s perfect for a light lunch, a summer picnic, or any occasion where you want a taste of the seaside. Don’t be afraid to experiment with the variations and substitutions to create your own unique version. I’d love to hear your feedback and any twists you add to the recipe. Enjoy!