Italian Shrimp Salad

Pro tips

• Halve the jumbo shrimp lengthwise after cooking to increase surface area and distribute flavor evenly throughout the salad.
• Mince the garlic fine and let it sit in the lemon juice for 2-3 minutes before tossing to mellow its bite slightly.
• Slice celery thin and add it just before serving to maintain crunch; it softens quickly once dressed.
• Use extra virgin olive oil for authentic flavor—cheap oil will make the dressing taste flat and one-dimensional.

Substitutions

• Mixed Italian olives → green olives or Kalamata olives alone (adjust salt if using only one variety, as brininess varies)
• Red onion → thinly sliced white onion or shallots (softer flavor; use same amount)
• Parsley → fresh basil or a mix of basil and parsley (more peppery note)
• Lemon juice → white wine vinegar (use 2 tablespoons; slightly more acidic, less bright)

Storage & make-ahead

Refrigerate in an airtight container up to 3 days. Best served chilled; dress again lightly if liquid pools before serving.

Can I make this ahead?

Yes. Assemble the salad up to 4 hours ahead and refrigerate; add the dressing just before serving to keep celery crisp.

What size shrimp should I use?

Jumbo shrimp (16-20 count) work best for this salad—they hold their shape and texture better than smaller sizes.

Can I substitute the olives?

Yes. Use any good-quality pitted olives—green Castelvetrano, Kalamata, or a mix of both. Avoid canned black olives, which lack flavor.

Is this salad gluten-free?

Yes, all ingredients are naturally gluten-free. Verify your olives and olive oil labels if you have strict dietary needs.

How do I know if the shrimp are cooked?

Pre-cooked shrimp from the store are ready to use. If cooking from frozen raw, boil 2-3 minutes until pink and opaque throughout.