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
Units
Scale
- 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