Description
This garlicky Italian Shrimp Salad recipe is loaded with shrimp, celery, and a mix of bold Italian olives, all brightened with a lemony dressing.
Ingredients
Scale
- 1 1/4 lbs cooked, peeled and deveined jumbo (16–20 count) shrimp, tails-off, halved
- 1 cup sliced celery
- 1 1/3 cups mixed Italian pitted olives (such as Castelvetrano and Kalamata), halved lengthwise
- 1/4 cup chopped red onion
- 5 cloves garlic, minced
- 1/4 cup chopped parsley
- 1/4 cup extra virgin olive oil
- Juice of 2 small lemons
- 1/2 teaspoon kosher salt
- Black pepper to taste
Instructions
- Step: Combine all the ingredients in a large bowl and mix.
- Step: Refrigerate a few hours or overnight to let the flavors meld.
Notes
Makes about 7 cups. The flavors improve significantly after sitting in the refrigerator.
- Prep Time: PT20M
- Cook Time: PT0M
- Category: Appetizer, Lunch, Salad
- Method: No-cook
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 generous cup
- Calories: 198 kcal
- Sugar: 1 g
- Sodium: 442.5 mg
- Fat: 11.5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 9.5 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1.5 g
- Protein: 20 g
- Cholesterol: 152 mg
Keywords: shrimp salad, italian salad, mediterranean diet, healthy appetizer, seafood salad