Why do black eyed peas work so well in a cold salad? Because they hold their shape, absorb dressing without turning mushy, and have a mild, earthy flavour that goes with almost anything. This salad combines cooked shrimp with two cans of black eyed peas, diced Roma tomatoes, red onion, bell pepper, minced jalapeno, cilantro, and parsley. Dressed with olive oil, lime juice, salt, and pepper.
No cooking required if you use pre-cooked shrimp and canned beans. Toss everything in a bowl, dress it, and serve immediately or let it chill for an hour. The flavours sharpen in the fridge. This is the one I pull out when it’s too warm to want anything cooked.
Tips for Making Shrimp and Black Eyed Pea Salad
Rinse and drain the beans well
Canned black eyed peas have a starchy liquid that dulls the dressing. Rinse under cold water and drain thoroughly. 
Two cans gives you about three cups of beans. That is the right ratio to one pound of shrimp.
Use both cilantro and parsley
A quarter cup of each. The cilantro is bright and citrusy. The parsley is green and clean. Together they give the salad more herbal depth than either one alone.
Chop them fresh. Dried herbs do not work here. The raw freshness is the point.
Spicy Shrimp and Black Eyed Pea Salad
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
This Spicy Shrimp and Black Eyed Pea Salad is a vibrant and nutritious dish, bursting with fresh herbs and crunchy vegetables, perfect as a side or a light meal.
Ingredients
- 1 lb medium cooked shrimp, peeled and deveined, tails removed
- 2 cans black eyed peas, rinsed and drained
- 2 Roma tomatoes, diced
- 1/2 red onion, finely chopped
- 1 bell pepper, diced
- 1 jalapeño, seeded and minced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh parsley, chopped
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- Salt and pepper to taste
Instructions
- In a large bowl, combine the shrimp, black eyed peas, tomatoes, red onion, bell pepper, jalapeño, cilantro, and parsley.
- In a small bowl, whisk together the olive oil, lime juice, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Serve immediately or chill in the refrigerator for up to an hour to let the flavors meld.
Notes
For a spicier kick, add a finely chopped jalapeño. This salad can be made a few hours in advance and stored in the refrigerator. If making ahead, add the dressing just before serving to keep the vegetables crisp.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4
- Sodium: 600
- Fat: 10
- Carbohydrates: 30
- Fiber: 8
- Protein: 20
- Cholesterol: 100
Frequently Asked Questions
Can I use dried black eyed peas?
Yes. Soak overnight and cook until tender, about 45 minutes. Drain and cool before using. Canned is more convenient and the taste difference is minimal.
How spicy is this?
One minced jalapeno with seeds removed is mild. Leave the seeds in for medium. Add a second jalapeno for hot. Taste the pepper before adding.
Can I make this ahead?
Yes. Up to a day. Store dressed in the fridge. The flavours improve overnight. Add the herbs just before serving so they stay green.
Would canned chickpeas swap in for the black-eyed peas, or are the peas doing something specific here?
Chickpeas work well, if you like ’em! Happy Cooking Yvonne!
Cold lunch with zero stove time.
Stretched the salad over four meals this week, holds up in the fridge better than I expected even with the tomatoes in. Pre-cooked shrimp from the freezer, two cans of beans, twenty minutes start to finish. Thanks for the heat-of-summer salvation lunch.
Rinsed the black-eyed peas thoroughly per your tip and the dressing tasted clean instead of starchy, delicious cold lunch for a hot Tuesday.