Cashew Shrimp Pea Salad Recipes
CASHEW, SHRIMP AND PEA SALAD
This salad is a summertime favorite of mine. No cooking to heat up the kitchen and it is a meal all by itself. Originally from Sunset Magazine.
Provided by Skypoodle
Categories Scandinavian
Time 20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Dressing: Mix first four ingredients and set aside.
- Set aside 1/4 cup of cashews for garnish.
- Combine the remaining cashews, peas, green onions, celery and shrimp.
- Add dressing and toss gently to coat.
- Season with salt and pepper. Sprinkle reserved cashews over top.
Nutrition Facts : Calories 273.1, Fat 13.5, SaturatedFat 3.1, Cholesterol 85.8, Sodium 275.4, Carbohydrate 22.7, Fiber 5.7, Sugar 6.6, Protein 17.7
CASHEW PEA SALAD
My son-in-law frequently requests this crisp pea salad of mine. It has plenty of fresh ingredients and a tangy dressing. Peas are positively palate-pleasing paired with cashews in the cool side dish.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6-8 servings.
Number Of Ingredients 15
Steps:
- For dressing, combine the first nine ingredients in a small bowl; mix well. Cover and refrigerate for 1 hour. , In a large bowl, combine peas, celery and onions. Combine sour cream and 2 tablespoons dressing (refrigerate remaining dressing); mix well. Fold into the pea mixture. Just before serving, stir in bacon and cashews. If desired, serve on lettuce with a tomato garnish.
Nutrition Facts : Calories 336 calories, Fat 31g fat (6g saturated fat), Cholesterol 13mg cholesterol, Sodium 375mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 5g protein.
CASHEW SHRIMP
Oyster sauce, garlic, and ginger deliver big flavor to succulent sautéed shrimp in this speedy takeout-inspired supper. Roasted cashews and sliced celery add a pleasing crunch.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 20m
Number Of Ingredients 10
Steps:
- Pat shrimp dry with paper towels; toss with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a small bowl, whisk together cornstarch, oyster sauce, and 3/4 cup water.
- Heat a large skillet (preferably cast-iron) over high. Swirl in oil, then add shrimp in a single layer; cook, undisturbed, 1 minute. Continue to cook, stirring occasionally, until almost cooked through, 1 to 2 minutes more. Add celery, garlic, ginger, and red-pepper flakes; cook, still stirring, 1 minute. Add cornstarch mixture; stir until sauce thickens and coats shrimp and vegetables, about 1 minute more. Stir in cashews; serve over rice, topped with celery leaves and more red-pepper flakes.
SHRIMP AND PEA SALAD
Nice cool shrimp salad on a hot summer day.
Provided by Crystal
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Place frozen shrimp and peas in a colander; rinse under cool water until thawed. Drain completely.
- Combine shrimp, peas, red onion, and ranch dressing in a bowl; toss to coat.
- Arrange lettuce onto 4 plates; top with shrimp mixture.
Nutrition Facts : Calories 263.6 calories, Carbohydrate 14.8 g, Cholesterol 225.4 mg, Fat 9.5 g, Fiber 4.5 g, Protein 29.2 g, SaturatedFat 1.6 g, Sodium 487.4 mg, Sugar 6.3 g
GLUTEN-FREE CASHEW CURRY SHRIMP SALAD
Pretty and packed with flavor and crunch, this salad is sure to become a favorite.
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h15m
Yield 4
Number Of Ingredients 11
Steps:
- In small bowl, mix all dressing ingredients.
- Cook and drain peas as directed on bag. Rinse with cold water; drain. In medium bowl, place shrimp, celery and peas. Add dressing; toss to coat. Cover; refrigerate at least 2 hours to blend flavors.
- Just before serving, gently stir shoestring potatoes and cashews into shrimp mixture. Arrange endive leaves, pointed ends out, around edge of medium serving platter or 4 plates. Spoon shrimp mixture into center of platter or divide among 4 plates. Sprinkle with additional cashews and shoestring potatoes if desired.
Nutrition Facts : Calories 390, Carbohydrate 21 g, Cholesterol 175 mg, Fat 4, Fiber 4 g, Protein 24 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 5 g, TransFat 0 g
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