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5 stars average

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.
Course Appetizer, Side Dish
Cuisine Italian, Mediterranean
Diet Diabetic, Gluten Free
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 217kcal
Author Liz Della Croce

Ingredients

  • 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

  • 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.

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.

Nutrition

Serving: 1cup | Calories: 217kcal | Carbohydrates: 10g | Protein: 24g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 923mg | Potassium: 357mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5501IU | Vitamin C: 30mg | Calcium: 204mg | Iron: 3mg