Shrimp and Black-Eyed Pea Salad

Photo: Ryan Benyl; Styling: Stephana Bottom

Yield: Serves 4
Cost per Serving: $3.34
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Nutritional Information

Amount per serving
  • Calories: 398
  • Fat: 17g
  • Saturated fat: 2g
  • Protein: 35g
  • Carbohydrate: 30g
  • Fiber: 9g
  • Cholesterol: 222mg
  • Sodium: 610mg


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