clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Spicy Shrimp and Black Eyed Pea Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Amber Massey
  • Total Time: 20 mins


Filled with bright herbs and crunchy raw onions, this salad makes a great nutritious side or light meal.


  • 1 lb medium cooked shrimp, peeled and deveined, tails removed
  • 2 cans black eyed peas, rinsed and drained
  • 2 Roma tomatoes, chopped
  • 1/2 large red onion, diced
  • 1 bell pepper, chopped (I used 1/2 yellow and 1/2 orange for color)
  • 1 jalapeño, seeds and ribs removed, diced
  • 4 green onions, diced
  • 1/2 cup fresh cilantro, minced
  • 1/4 cup white wine vinegar
  • 2 tablespoons olive oil
  • 1/2 teaspoon sugar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper


  1. In a large bowl, toss to combine the first 7 ingredients (through green onions). In a separate bowl, dissolve the sugar in the vinegar. Whisk in the olive oil and season with salt and pepper.
  2. Pour dressing over the bean mixture, tossing to coat evenly. Stir in the cilantro. Refrigerate until ready to serve. (The longer it sits the more flavors develop!)
  • Prep Time: 20 mins
  • Category: Side
Scroll To Top