Crispy lettuce, sweet peas, tender shrimp, and a creamy ranch dressing - all ready in under 15 minutes. This shrimp and pea salad is the kind of meal that feels light and satisfying at the same time, and it's SO easy to throw together on a busy weeknight.
Jump to:
- The Story Behind This Shrimp and Pea Salad
- Why You'll Love This Shrimp and Pea Salad Recipe
- Shrimp and Pea Salad Ingredients
- How to Make Shrimp and Pea Salad
- Storage and Reheating Tips
- Tips and Variations for Shrimp and Pea Salad
- Shrimp and Pea Salad FAQ
- Recipes You May Like
- Time to Make This Shrimp and Pea Salad!
- 📖 Recipe
- 💬 Reviews
The Story Behind This Shrimp and Pea Salad
I first made this shrimp and pea salad on one of those evenings where I opened the fridge, stared at it for way too long, and almost gave up. I had a bag of frozen cocktail shrimp, some frozen peas, and half a bottle of ranch dressing. Honestly? I wasn't expecting much. But when I tossed it all together and set it on a bed of soft Boston lettuce, something clicked. The sweetness from the peas, the bite of red onion, the cool crunch of the shrimp - my husband actually asked me to make it again the very next day. That NEVER happens. Now it's one of our go-to summer lunches, and I've made it at least a dozen times since. It's proof that simple ingredients can surprise you when they come together just right.
Why You'll Love This Shrimp and Pea Salad Recipe
- Ready in 10 minutes - No cooking required! Just thaw, toss, and serve.
- Light and refreshing - Perfect for warm weather or when you want something that won't weigh you down.
- High in protein - Shrimp packs a serious protein punch with very little fat.
- Budget-friendly - Frozen shrimp and peas are affordable pantry staples you can always keep on hand.
- Endlessly adaptable - Swap the dressing, add extra veggies, or toss in some pasta to make it your own.
- Kid-approved - My kids love picking out the shrimp and peas, and they actually eat the lettuce too (a small miracle).
Shrimp and Pea Salad Ingredients
Here's everything you need for this simple shrimp and pea salad. Chances are, you already have most of these in your kitchen right now.
- 1 pound frozen cooked cocktail shrimp - These are the star of the dish. Pre-cooked cocktail shrimp save so much time because you just thaw and go. Look for wild-caught if possible for the best flavor and texture.
- 2 cups frozen peas - Sweet green peas add a pop of color and a natural sweetness that balances the savory shrimp beautifully. No need to cook them - just thaw!
- ½ cup thinly sliced red onion - Red onion brings a mild, sharp bite that cuts through the creaminess of the dressing. If red onion feels too strong for you, soak the slices in cold water for 5 minutes to mellow them out.
- ¼ cup Ranch dressing - Creamy ranch ties everything together. Use your favorite brand, or try a homemade version for an extra-special touch. You can also swap in Greek yogurt ranch for a lighter option.
- 6 cups Boston lettuce leaves - Boston lettuce (also called butter lettuce) has soft, tender leaves that make the perfect bed for this salad. Its mild, slightly sweet flavor won't overpower the shrimp and peas.
Check the recipe card below for complete measurements.
How to Make Shrimp and Pea Salad
This is one of the easiest salad recipes you'll ever make. Seriously - if you can rinse food under water, you can make this.
- Thaw the shrimp and peas. Place the frozen cooked cocktail shrimp and frozen peas together in a colander. Run cool water over them until everything is completely thawed. Give the colander a good shake to drain off all the excess water. (This is important - too much water will make your salad soggy, and nobody wants a watery salad!)
- Toss with onion and dressing. Transfer the thawed shrimp and peas to a large mixing bowl. Add the thinly sliced red onion and the ranch dressing. Toss everything gently until all the ingredients are evenly coated. You want every shrimp and every little pea to get some of that creamy ranch goodness.
- Plate and serve. Arrange about 1½ cups of Boston lettuce leaves onto each of 4 plates. Spoon the shrimp and pea mixture right on top of the lettuce. Serve immediately and enjoy!
That's literally it. Three steps. No stove, no oven, no stress. Just a fresh, delicious meal ready to go.
Storage and Reheating Tips
- Refrigerator: Store any leftover shrimp and pea mixture (without the lettuce) in an airtight container in the fridge for up to 2 days. The salad actually tastes great the next day because the flavors have more time to meld together.
- Lettuce separately: Keep the lettuce stored separately so it doesn't get wilted and soggy. Assemble each serving fresh when you're ready to eat.
- Freezer: This salad is best enjoyed fresh and doesn't freeze well due to the dressing and lettuce.
- Reheating: This is a cold salad, so no reheating needed! Just pull it out of the fridge, give it a quick stir, and serve over fresh lettuce.
Tips and Variations for Shrimp and Pea Salad
Here are some of my favorite tricks and twists I've picked up after making this recipe more times than I can count:
- Add fresh herbs. A handful of chopped dill or fresh mint takes this salad to a whole new level. Have you ever tried dill with shrimp? It's a match made in heaven.
- Switch up the dressing. Ranch is classic, but a lemon vinaigrette, creamy dill dressing, or even a light Caesar dressing all work beautifully here.
- Make it heartier. Toss in some cooked orzo pasta, quinoa, or small shell pasta to turn this into a filling main course.
- Add crunch. Diced celery, sliced cucumber, or even some toasted almonds give this salad extra texture.
- Try different greens. Swap the Boston lettuce for baby spinach, arugula, or a spring mix - whatever you have on hand works great.
- Spice it up. A pinch of Old Bay seasoning sprinkled over the shrimp mixture adds a nice kick. You could also add a dash of hot sauce to the dressing.
- Don't skip draining well. This is the number one mistake people make. If you don't drain the shrimp and peas thoroughly, you'll end up with a puddle of water at the bottom of your bowl. Trust me on this one.
Shrimp and Pea Salad FAQ
Absolutely! If you have fresh cooked shrimp, those work perfectly. You can also buy raw shrimp and boil them for 2-3 minutes until they turn pink, then chill them in ice water before using. I've done it both ways, and honestly, frozen cocktail shrimp are just more convenient without sacrificing much in flavor.
So many options! A creamy dill dressing is probably my favorite swap. You could also try a lemon yogurt dressing (just mix Greek yogurt with lemon juice, garlic, and a pinch of salt), a light Caesar, or even a simple olive oil and lemon vinaigrette if you want to keep things extra light.
Yes! This salad is naturally high in protein and low in calories. Shrimp is one of the leanest proteins out there, and peas add fiber and vitamins. The only thing to watch is the dressing - if you want to cut calories further, use a light ranch or swap in Greek yogurt. Each serving comes in at roughly 180-220 calories depending on your dressing choice.
You can prep the shrimp and pea mixture up to a day in advance. Just keep it covered in the fridge and hold off on adding the lettuce until you're ready to serve. The flavors actually get better after sitting for a few hours, so making it ahead is a great strategy for meal prep or bringing to a potluck.
Recipes You May Like
If you loved this shrimp and pea salad, here are a few more recipes I think you'll enjoy:
- Tasty Salmon Caesar Salad - Another protein-packed salad that's perfect for a quick lunch or dinner. The homemade Caesar dressing is SO good.
- Perfect BBQ Shrimp Recipe - If you love shrimp as much as I do, this BBQ version is a must-try. Smoky, buttery, and completely addictive.
- Southern Potato Salad - A classic side dish that pairs beautifully with any seafood. Creamy, tangy, and full of Southern charm.
Time to Make This Shrimp and Pea Salad!
This shrimp and pea salad has become one of my absolute favorite quick meals, and I really think you're going to love it too. It's fresh, it's light, it comes together in minutes, and it tastes way more impressive than the effort you put in. Whether you're looking for a fast weeknight dinner, a light lunch, or something easy to bring to a gathering, this salad checks every box.
Give it a try this week and let me know how it turns out in the comments! I'd love to hear what variations you come up with. And don't forget to save this recipe to Pinterest so you can find it whenever you need a quick, delicious meal idea.
Happy cooking!
- Sophie
📖 Recipe
Shrimp and Pea Salad: A Quick and Fresh Recipe
Crispy lettuce, sweet peas, tender shrimp, and creamy ranch dressing — all ready in under 15 minutes. This shrimp and pea salad is light, satisfying, and SO easy to throw together on a busy weeknight.
Ingredients
- 1 pound frozen cooked cocktail shrimp — thawed and well drained
- 2 cups frozen peas — thawed
- ½ cup thinly sliced red onion
- ¼ cup ranch dressing
- 6 cups Boston lettuce leaves
Instructions
- Place frozen cooked cocktail shrimp and frozen peas in a colander and run cool water over them until fully thawed
- Shake the colander well to drain excess water completely
- Transfer shrimp and peas to a large mixing bowl
- Add thinly sliced red onion and ranch dressing
- Toss gently until evenly coated
- Arrange Boston lettuce leaves onto 4 plates
- Spoon shrimp and pea mixture over the lettuce
- Serve immediately and enjoy
Notes
Store leftover shrimp and pea mixture without lettuce in an airtight container in the refrigerator for up to 2 days. Keep lettuce separate to prevent sogginess. This salad does not freeze well. Serve chilled and stir before plating.
Nutrition Information:
Serving Size:
1 servingAmount Per Serving: Calories: 200Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 150mgSodium: 480mgCarbohydrates: 12gFiber: 3gSugar: 5gProtein: 18g
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