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Classic Italian Shrimp Salad

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Classic Italian Shrimp Salad combines bright lemon, briny olives, and tender shrimp in a citrus-herb vinaigrette. Cooked shrimp are tossed with celery, black olives, fresh parsley, and a zesty olive oil dressing, then chilled so every ingredient absorbs the bold Mediterranean flavors. It's a make-ahead dish that's perfect for gatherings, potlucks, or light summer meals.
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Cook Time 5 minutes
Total Time 5 minutes
Servings: 5 servings
Course: Appetizer, Salad
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 20 oz shrimp peeled, deveined, cooked, and cut into 1/2-inch pieces
  • 1 cup celery finely chopped
  • 1 1/3 cups Pearls pitted black olives sliced
  • 3 tablespoons red onion finely diced
  • 5 garlic cloves minced
  • 1/3 cup fresh parsley chopped
  • 1/3 cup extra virgin olive oil
  • 2 large lemons juiced and zested
  • 3/4 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp dried oregano
  • 1/4 tsp crushed red pepper flakes

Equipment

  • Large mixing bowl
  • Small mixing bowl
  • Whisk
  • Chef's knife
  • Cutting board
  • Zester or microplane

Method
 

  1. Prep all your ingredients: finely chop the celery, dice the red onion, mince the garlic, and chop the parsley. Slice the black olives. Zest and juice the lemons, keeping the zest and juice in separate bowls. Having everything ready before you begin mixing ensures the flavors come together evenly and nothing oxidizes or becomes watery.
  2. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, sea salt, black pepper, dried oregano, and crushed red pepper flakes until the dressing is well emulsified. Taste and adjust seasoning as needed — a little extra salt can really bring out the citrus notes.
  3. Add the cooked shrimp pieces, celery, olives, red onion, garlic, and parsley to a large bowl. Pour the vinaigrette over the top and gently toss until everything is evenly coated. Cover and refrigerate for at least 2 hours, or overnight for the best flavor — the shrimp will absorb the citrus-herb dressing and the garlic and onion will mellow nicely.

Notes

For the best results, don't skip the chilling time — two hours is the minimum, but overnight truly delivers the most cohesive and flavorful salad. If using frozen shrimp, thaw completely and pat them thoroughly dry before cutting so the vinaigrette doesn't get watered down. After chilling, if the salad tastes a little flat, revive it with a small squeeze of fresh lemon juice or a drizzle of olive oil before serving. Store leftovers in an airtight container in the refrigerator for up to 2 days — beyond that, the shrimp can lose their texture. This salad does not freeze well.

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