Shrimp and Black-Eyed Pea Salad

Shrimp and Black-Eyed Pea SaladRecipe
Photo: Ryan Benyl; Styling: Stephana Bottom


Serves 4

Cost per Serving:


Recipe from


Recipe Time

Prep: 15 Minutes

Nutritional Information

Calories 398
Fat 17 g
Satfat 2 g
Protein 35 g
Carbohydrate 30 g
Fiber 9 g
Cholesterol 222 mg
Sodium 610 mg


1/4 cup olive oil
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
2 15 1/2-oz. cans black-eyed peas, drained and rinsed
1 pound small or medium peeled cooked shrimp
2 scallions, white and light green parts, chopped
2 ribs celery, diced
2 heads romaine lettuce, shredded (about 5 cups)


1. In a medium mixing bowl, whisk together oil, lemon juice, salt, paprika, thyme, garlic and cayenne. Stir in black-eyed peas, shrimp, scallions and celery.

2. Arrange lettuce on 4 serving plates. Top each portion with shrimp mixture and serve.