Marinated Shrimp Salad

Prep Time
Cook Time
Ready In

Recipe: #14009

August 25, 2014

"A light dinner for two that comes together easily. Enjoy!"

Original is 2 servings
  • DRESSING - Prepare when ready to serve, set aside


  • Serving Size: 1 (1065.3 g)
  • Calories 1359
  • Total Fat - 49 g
  • Saturated Fat - 7.3 g
  • Cholesterol - 309.3 mg
  • Sodium - 2217.1 mg
  • Total Carbohydrate - 169.7 g
  • Dietary Fiber - 31.1 g
  • Sugars - 11 g
  • Protein - 72.4 g
  • Calcium - 314.6 mg
  • Iron - 9.5 mg
  • Vitamin C - 38.5 mg
  • Thiamin - 1.3 mg

Step by Step Method

Step 1

Bring the water, Shrimp & Crab Boil & salt to a boil in a 3 qt. saucepan. Cook for 5 minutes.

Step 2

Add shrimp & cook 3-5 minutes or just until pink. Rinse with cold water & cover with ice in, strainer. Peel & chill.

Step 3

Combine chilled shrimp, chopped onions, chopped red pepper & parsley. Add

Step 4

Dressing & toss well. Cover & refrigerate for 2-3 hours.

Step 5

Prepare bed of Spring Mix on 2 plates. Using slotted spoon to drain, divide the Marinated Shrimp: on the 2 plates. Arrange 1/2 of avocado and Mandarin oranges to side of Shrimp.Sprinkle with toasted pinenuts.

Step 6

Serve with Sesame Flatbread Crisps.

Step 7

Step 8

Suggested Wine:

Step 9

Sauvignon Blanc


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • For best results, select shrimp that are medium to large in size.
  • If desired, use a different type of lettuce for the Spring Mix, such as Romaine or Iceberg.

  • Substitute the red onion for shallots. The benefit of this substitution is that shallots are milder in flavor than red onions, so the salad will have a more subtle flavor.
  • Substitute the Balsamic vinegar for white wine vinegar. The benefit of this substitution is that white wine vinegar is less acidic than Balsamic vinegar, so the dressing will be less tart.

Asian-Style Marinated Shrimp Salad Substitute the Balsamic vinegar with rice vinegar, the olive oil with sesame oil, and the capers with chopped pickled ginger. Add 1/2 teaspoon of toasted sesame seeds to the dressing and top the salad with sliced scallions instead of the toasted pine nuts.

Roasted Asparagus - Roasted asparagus is the perfect side dish to pair with this Marinated Shrimp Salad. It is a light and flavorful vegetable that complements the shrimp and other ingredients in the salad. Roasting the asparagus brings out its natural sweetness and adds a nice crunch to the meal.

Garlic Roasted Potatoes: Garlic roasted potatoes are a delicious and easy side dish to pair with this Marinated Shrimp Salad. The potatoes are roasted in olive oil and garlic, giving them a savory flavor that will pair perfectly with the other ingredients in the salad. The potatoes also add a great texture to the meal, making it a balanced and delicious dish.


Q: How long should the marinated shrimp salad be refrigerated?

A: The marinated shrimp salad should be refrigerated for 2-3 hours before serving.

Q: What type of dressing should I use for the marinated shrimp salad?

A: A light vinaigrette, such as a lemon or lime juice-based dressing, works best with the marinated shrimp salad.

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Fun facts:

The use of capers in the dressing for this Marinated Shrimp Salad is believed to have originated in Ancient Greece. They were used as a condiment and to add flavor to dishes.

The use of Balsamic vinegar in this recipe is believed to have originated in the Italian city of Modena. It was first used as a medicine in the Middle Ages and has become a popular ingredient in many dishes today.