Skip to content

Italian Shrimp Salad with Fresh Vegetables

Plump shrimp, celery, and carrots are tossed in a lemony vinaigrette with olive oil and garlic. This chilled seafood salad is packed with flavor and delicious served with crusty bread.

Italian Shrimp Salad

Do you love shrimp, too? Not only is it delicious, versatile, and affordable, shrimp is high in essential vitamins and minerals. It’s one of my family’s favorite protein sources. So, I always make sure to have a bag on hand. However, recipes using shrimp typically contain heavy carbs and dense sauces. So, I decided to create my own lighter alternatives such as my favorite Vietnamese Shrimp Salad, Shrimp Salad with Fennel and Arugula, and Kung Pao Shrimp to make serving dinner easier than ever!

Liz chopping carrots
chopped vegetables

I love this Italian Shrimp Salad in particular because it sneaks a wide variety of vegetables into my kids’ diets – a task that isn’t always easy. Focused on the rich taste of olive oil and tangy flavor of lemon juice, they don’t even realize this meal is good for them, too! Even better, it’s ready in just 10 minutes.

cooked shrimp
shrimp salad seasoning

Meal Prep with Shrimp

For convenient meal prep in a pinch, I highly recommend keeping a bag (or two) of frozen shrimp in your freezer. Unlike other proteins such as chicken or beef that take much longer to defrost, shrimp can be thawed and fully cooked in 20 minutes. When I’m in a pinch, I know I can rely on one of my 15 Healthy Recipes Using Frozen Shrimp to create a quick dinner the whole family will love.

Liz sprinkling salt
olive oil being poured on shrimp salad

Thawed vs. Cooked Shrimp

This recipe is easiest if using pre-cooked shrimp. However, raw work just as well. To cook them, simply simmer lemon water, and poach the shrimp until they are a bright pink color. This typically takes around 3-4 minutes. Then, chop them and add the shrimp to the salad just as you would with pre-cooked varieties.

stirring shrimp salad
Italian Shrimp Salad

Frequently Asked Questions:

How long can I store shrimp salad?

In general, when kept in an air-tight container in the fridge, shrimp salad can be kept safely for up to 3 days. I do not recommend freezing shrimp salads as the shrimp will become rubbery.

Can I substitute vegetables?

Yes! Feel free to substitute any vegetables you may have on hand. It’s a great way to use up leftover produce.

Can I substitute protein sources?

If you don’t have shrimp on hand, calamari would be a great alternative!

What size shrimp should I use?

Small or medium sized shrimp work best in this recipe. However, any size shrimp will do.

Liz eating Italian Shrimp Salad

Your fork is waiting.

Ready To Eat Italian Shrimp Salad

Italian Shrimp Salad with Fresh Vegetables

5 stars
Plump shrimp, celery, and carrots are tossed in a lemony vinaigrette with olive oil and garlic. This chilled seafood salad is packed with flavor and delicious served with crusty bread.
PREP: 10 mins
TOTAL: 10 mins
Pin Recipe
Servings: 4

Ingredients
 

  • 1 pound cooked shrimp (peeled and deveined )
  • 1 cup red onion (minced)
  • 2 medium carrots (peeled and diced)
  • 2 stalks celery (diced)
  • ¼ cup parsley (minced)
  • 1 clove garlic (minced)
  • 1 lemon (juiced)
  • 2 tablespoons extra virgin olive oil
  • salt and pepper (to taste )

Instructions
 

  • Cut the cooked shrimp into small, bite-sized chunks. Toss in a bowl with all remaining ingredients. Add salt and pepper to taste before serving.

Notes

This dish can be prepared up to 3 days in advance.
If you only have raw shrimp, simply poach the shrimp in simmering lemon water until bright pink, about 3-4 minutes.

Nutrition

Serving: 1cupCalories: 217kcalCarbohydrates: 10gProtein: 24gFat: 9gSaturated Fat: 1gCholesterol: 286mgSodium: 923mgPotassium: 357mgFiber: 3gSugar: 4gVitamin A: 5501IUVitamin C: 30mgCalcium: 204mgIron: 3mg
SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!
nv-author-image

Liz DellaCroce

Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families.

1 Comments

Leave a Reply

Your email address will not be published.

Your feedback is important to us. Rate what you thought of this.




This site uses Akismet to reduce spam. Learn how your comment data is processed.