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.

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!

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.

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.

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.

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Italian Shrimp Salad with Fresh Vegetables

5 stars average

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.

Print Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

ServesServes: 4

CourseCourse: Appetizer, Side Dish

CaloriesCalories: 217

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

• ▢ 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

 

1. ▢
   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.

Nutrition

Serving: 1cupCalories: 217kcalCarbohydrates: 10gProtein: 24gFat: 9gSaturated Fat: 1gCholesterol: 286mgSodium: 923mgPotassium: 357mgFiber: 3gSugar: 4gVitamin A: 5501IUVitamin C: 30mgCalcium: 204mgIron: 3mg

Liz’s 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.

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