Description
This garlicky Italian Shrimp Salad is a vibrant and flavorful dish loaded with succulent shrimp, crisp celery, and a mix of bold Italian olives. Brightened with a fresh lemony dressing and fresh herbs, it’s perfect as an appetizer, light lunch, or meal prep option, showcasing classic Italian-American flavors.
Ingredients
Shrimp Salad
- 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
Instructions
- Combine Ingredients: In a large bowl, add the halved shrimp, sliced celery, halved olives, chopped red onion, minced garlic, and chopped parsley. Pour in the extra virgin olive oil and freshly squeezed lemon juice. Season with kosher salt and black pepper to taste. Mix thoroughly to combine all ingredients evenly and allow the flavors to meld.
- Refrigerate: Cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 3 hours or overnight. This resting time helps the flavors to develop and blend beautifully, enhancing the overall taste and texture of the salad.
Notes
- Makes about 7 cups of salad.
- Best served chilled as a refreshing appetizer or light meal.
- Use good quality olives for the most authentic and robust flavor.
- Can be prepared a day in advance for better flavor integration.
- Adjust lemon juice and salt to taste, depending on personal preference.
