This garlicky Italian Shrimp Salad recipe is loaded with shrimp, celery, and a mix of bold Italian olives, all brightened with a lemony dressing.
Italian Shrimp Salad
Shrimp salad is my go-to dish when I need to bring an appetizer to a party! It’s a great way to make sure I’m getting lean protein and have a healthy option when eating healthy is out of my control. I recently brought this Italian Shrimp Salad to a party and everyone loved it! It’s refreshing, high-protein, and perfect for the warmer months. The flavors of the olives, celery and garlic only get better as it marinates in the fridge and the best part, everything’s cooked! Just combine all the ingredients and marinate. It’s also great to meal prep for a cold lunch! Another favorite I make all the time is this Zesty Lime Shrimp Salad with avocados, this Creamy Shrimp Salad and Italian Shrimp Pasta Salad for more variations.
Why I Love This Shrimp Salad
- Low Calorie and Low-Carb: This healthy Italian shrimp salad is packed with shrimp and veggies, making it low in calories and carbohydrates.
- Anti-Inflammatory: Shrimp, olive oil, and garlic collectively enhance the anti-inflammatory benefits of this meal. Shrimp offers omega-3 fatty acids that help reduce inflammation, while olives are rich in antioxidants and monounsaturated fats, effectively lowering inflammation.
- High Protein: Each serving has 20 grams of protein, so it’s super filling.
- So Flavorful: Enjoy the flavors of the Mediterranean in this shrimp salad. Packed with garlic, olives, and lemon, it’s anything but bland!
- Simple to Make: Everything is cooked, so just chop the ingredients and mix them together.
- Meal Prep: Since the flavors get better as the dish sits, it’s perfect for making ahead for dinner or a party.
- Dietary Restrictions: Great for Mediterranean Diets, Anti-Inflammatory diets, Whole30, gluten-free, dairy-free and Weight Watchers.
Italian Shrimp Salad Ingredients
- Shrimp: Shrimp, being a nutrient-rich seafood, fits well within the Mediterranean diet guidelines due to its high protein content and beneficial omega-3 fatty acids. Buy peeled, deveined, and precooked shrimp to save time. If the tails are still on, remove them and then cut the shrimp in half.
- Celery adds a nice crunch and provides fiber and vitamins.
- Italian Pitted Olives: Kalamata and Castelvetrano olives are good choices. Make sure to buy them pitted!
- Red Onion: Chop a quarter cup of red onion.
- Garlic: No Italian shrimp salad would be complete without plenty of garlic! I used five cloves, but if you want a milder flavor, start with two.
- Chopped Parsley adds freshness and some pretty green color.
- Italian Shrimp Salad Dressing: Four simple ingredients combine to make a flavorful vinaigrette—extra virgin olive oil, lemon juice, salt, and black pepper.
Find the complete recipe with measurements below.
How to Make Italian Shrimp Salad
This easy Italian shrimp salad only takes a few minutes to make.
- Combine all the ingredients in a large bowl and mix.
- Refrigerate the bowl for at least a few hours or overnight to let the flavors meld.
Tips
- How to Cook Shrimp: If your shrimp are raw, sauté them in a skillet with a little olive oil for a couple of minutes on each side until they’re opaque.
- Where to Buy Olives: I usually get mixed Italian olives from the Italian store or antipasto section of the supermarket, not from the aisle of jarred olives. If all you can find are jarred olives, no worries—they’ll still work.
Variations
- Shrimp Size: You can use any size of shrimp. If you get smaller shrimp, you won’t need to cut them.
- Italian Seafood Salad: Add other seafood, like lobster, squid, bay scallops, or mussels.
- Vegetables: Sub celery with cucumber or bell pepper.
- Onions: Replace red onion with shallot.
What to Serve with Italian Shrimp Salad
I love this Italian seafood salad for a quick weeknight dinner or an easy dish to serve at a party. Here are some suggestions for what to serve with it.
- Party Appetizers: Hot Spinach Dip, White Bean Crostini, Stuffed Mushrooms with Broccoli Rabe and Sausage
- Vegetables: Arugula Salad, Roasted Asparagus, Tomato Salad
Storage and Meal Prep
You can keep this Italian shrimp salad in the fridge for 3 days. The flavors get better as they sit.
More Shrimp Recipes You’ll Love
- Spicy Thai Shrimp Salad
- Grilled Shrimp Scampi Skewers
- Shrimp Tacos
- Baked Coconut Shrimp
- Air Fryer Fried Shrimp Sandwich
Italian Shrimp Salad
Ingredients
- 1 1/4 lbs cooked, peeled and deviened jumbo (16-20 count) shrimp, tails-off, halved (20 ounces total)
- 1 cup sliced celery
- 1 1/3 cups good quality mixed Italian pitted olives, such as Castelvetrano and Kalamata Olives, 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 all the ingredients in a large bowl and mix.
- Refrigerate a few hours or overnight to let the flavors meld.
