Name: Italian Shrimp Salad Recipe
Prep time: 20 min
Total time: 3 h 20 min
Cuisine: Italian
Ingredients: 1 1/4 lbs cooked, peeled, and deveined jumbo shrimp (16-20 count), tails off, halved (20 ounces total); 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

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If you are craving a dish that bursts with Mediterranean sunshine and bold flavors, this Italian Shrimp Salad Recipe is an absolute must-try. Packed with tender, juicy shrimp, crisp celery, vibrant Italian olives, and a zingy lemon-garlic dressing, it offers a refreshing yet satisfying experience. Perfect as a light lunch, appetizer, or even for meal prep, this salad is not only stunning on your plate but also a breeze to make, promising a delightful punch of protein and freshness with every bite.

Ingredients You’ll Need

The image shows a collection of ingredients arranged on a white marbled surface. In the center top, there is a white speckled shallow bowl filled with bright orange and white shrimp. To the right, there is a white bowl with dark purple and green olives. Below the shrimp bowl, in the middle, there is a small glass bowl with golden olive oil. Two whole yellow lemons are placed to the right side near the olives. At the bottom center, a white bowl holds light green celery slices, and to the left, a small clear glass bowl is filled with finely chopped red onions. Near the celery, several garlic cloves lie directly on the surface. To the top left, another small clear bowl contains chopped green herbs. The ingredients are colorful and fresh, nicely contrasting with the neutral white marbled background. Photo taken with an iphone --ar 4:5 --v 7

The magic of this Italian Shrimp Salad Recipe lies in its simple yet carefully chosen ingredients. Each element plays a crucial role in layering flavors, textures, and colors, making the salad both hearty and refreshing.

Cooked jumbo shrimp (1 1/4 lbs): Using peeled and deveined shrimp ensures tender bites that soak up the dressing beautifully.
Sliced celery (1 cup): Adds crunch and a subtle, fresh bitterness to balance out the shrimp’s sweetness.
Mixed Italian pitted olives, such as Castelvetrano and Kalamata (1 1/3 cups): These olives bring a briny depth and gorgeous color contrast to the salad.
Chopped red onion (1/4 cup): Provides a mild sharpness and a pop of red that complements the greens and olives.
Minced garlic (5 cloves): Garlic infuses the dressing with a savory, aromatic quality that ties everything together.
Chopped parsley (1/4 cup): Fresh parsley brightens the salad with a herbaceous note and vibrant green flecks.
Extra virgin olive oil (1/4 cup): The backbone of the dressing, offering a smooth, fruity richness.
Juice of 2 small lemons: Adds a zesty, tangy lift that wakes up the palate and balances the richness of the oil and shrimp.
Kosher salt (1/2 teaspoon): Enhances all the flavors without overpowering them.
Black pepper (to taste): Adds a touch of subtle heat that rounds out the overall flavor profile.

How to Make Italian Shrimp Salad Recipe

Step 1: Prepare Your Ingredients

Start by halving the cooked, peeled, and deveined shrimp for perfect bite-sized pieces. Slice the celery thinly to keep that delightful crunch, and halve the olives lengthwise to reveal their lovely interiors while making them easy to eat. Finely chop the red onion and parsley, and mince the garlic to ensure every flavor infuses into the salad equally.

Step 2: Mix Everything Together

In a large bowl, combine the shrimp, celery, olives, red onion, garlic, and parsley. Pour in the extra virgin olive oil and freshly squeezed lemon juice next. Sprinkle the kosher salt and freshly ground black pepper on top for seasoning. Mix gently but thoroughly, ensuring each ingredient is coated evenly with the zesty dressing.

Step 3: Let the Flavors Marry

For the best taste, refrigerate your Italian Shrimp Salad Recipe for at least 3 hours or even overnight. This chilling time allows the garlic, lemon, and olive oil dressing to seep into the shrimp and veggies, creating a harmonious blend of tangy, savory, and fresh notes that will surprise and delight your taste buds.

How to Serve Italian Shrimp Salad Recipe

A white speckled bowl filled with a shrimp salad sits on a white marbled surface. The dish has many layers starting with plump, orange and white shrimp all over the bowl, mixed with light green celery slices. Dark purple and green olives are scattered throughout, with small pieces of red onion and chopped green herbs adding touches of color. To the side of the bowl is a lemon wedge with bright yellow skin and juicy inside. The whole look is fresh and colorful, showing a mix of smooth shrimp and crunchy vegetables. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For an elegant touch, sprinkle additional chopped parsley or some freshly cracked black pepper right before serving. A few whole olives or thin lemon slices can add beautiful visual appeal and a flavor boost that invites everyone to dive in.

Side Dishes

This Italian Shrimp Salad Recipe pairs wonderfully with a crusty loaf of rustic bread or garlic focaccia to soak up the vibrant dressing. It’s also fantastic alongside a light, crisp white wine or a chilled sparkling water with lemon for a flawless summer meal.

Creative Ways to Present

Why not impress your guests by serving this salad in individual lettuce cups or hollowed-out cherry tomatoes for bite-sized delights? You can also pile it atop toasted crostini for a stunning appetizer or scoop it onto a bed of arugula or mixed greens for a colorful, hearty salad experience.

Make Ahead and Storage

Storing Leftovers

Leftover Italian Shrimp Salad Recipe keeps beautifully in an airtight container in the refrigerator for up to two days. The flavors deepen as it rests, but for best texture, enjoy it fresh rather than letting the celery get too soft.

Freezing

Freezing this salad isn’t recommended because the fresh vegetables and shrimp can become mushy when thawed. For best results, make this salad fresh or store only for short-term refrigeration.

Reheating

Since this salad is best served cold or at room temperature, avoid reheating. If you crave warmth, consider heating the shrimp separately before tossing it with fresh celery, olives, and a new batch of dressing to keep the salad crisp and vibrant.

FAQs

Can I use raw shrimp in this Italian Shrimp Salad Recipe?

It’s best to use pre-cooked shrimp to save time and ensure food safety. If you prefer raw, you can quickly sauté or boil shrimp until opaque before cooling and proceeding with the recipe.

What types of olives work best?

Castelvetrano and Kalamata olives are ideal because of their firm texture and rich flavor, but feel free to experiment with your favorite Italian olives for a personalized twist.

Can I make this salad vegan?

While this recipe centers around shrimp, you can substitute with marinated artichoke hearts or grilled tofu to capture the briny, bold flavors in a vegan-friendly way.

Is this salad suitable for meal prep?

Absolutely! This Italian Shrimp Salad Recipe keeps well in the fridge, making it a perfect, healthy grab-and-go lunch option for busy weekdays.

How can I adjust the dressing if I prefer it less tangy?

Simply reduce the lemon juice slightly or add a small pinch of sugar or honey to balance the acidity while keeping the bright notes intact.

Final Thoughts

This Italian Shrimp Salad Recipe is a shining example of how uncomplicated ingredients can come together to create something truly special. It brightens any meal with its fresh, lively flavors and makes for a nutritious, satisfying dish anytime you crave something light yet full of character. Give it a try and watch how quickly it becomes a favorite in your recipe repertoire.

Lily

Italian Shrimp Salad Recipe

Ingredients You’ll Need