Shrimp Salad

by Amy Stafford on July 13, 2012

Shrimp Salad at A Healthy LIfe For Me
This is a Spanish salad called Escabeche (which means pickled), but telling you to make pickled shrimp just sounds gross, so we will stick with the name shrimp salad!  Nothing about this is gross, it is GOOD.   Spanish inspired recipes are usually uncomplicated but loaded with tons of spicy flavors that allow a dish with simple fresh ingredients to shine with bold peppy taste.  Spanish and most Mediterranean dishes are considered healthy because of their use of fresh local produce and fish or protein and the use of healthy fats such as olive oil and avocado.
This dish is your typical beautifully uncomplicated Spanish dish.  Using fresh seafood with fresh herbs makes for a fresh and satisfying dish.  Perfect with a green salad or side of olives and cheese with a delicious wine.
You need at least 12 hours for this to marinate.   I think it would make a great appetizer to throw together on Friday if you are having people over on Saturday.  Perfect for a cookout or even a wintertime football party.
It makes a great light dinner or appetizer.

Healthy Shrimp Dish

Shrimp Salad
Prep time
Cook time
Total time
Serves: 6-8
  • 1 small red onion, cut into thin slices
  • ½ cup distilled white vinegar
  • ¼ teaspoon dried oregano
  • ⅔ cup extra virgin olive oil
  • 1 bay leaf
  • 2 garlic cloves, smashed
  • 1 teaspoon black peppercorns
  • 2 pounds peeled and deveined large raw shrimp
  1. Toss onion, vinegar, oregano and 1 teaspoon salt in a shallow glass bowl.
  2. Simmer oil, bay leaf, garlic and peppercorns in a small sauce map for 10 minutes over low-medium heat. Remove and set aside.
  3. Add shrimp to large pot of well salted boiling water, remove pan from heat and let shrimp sit in hot water until cooked through, about 3-5 minutes.
  4. Remove shrimp from water and add to onion mixture in glass bowl.
  5. Top with oil mixture. Stir to combine.
  6. When completely cooled, cover and place in refrigerator for at least 12 hours up to 2 days.
  7. Stirring occasionally.
  8. Oil will solidify while in the fridge, so let sit out on the counter for about 30 minutes. Give it a good stir before serving!
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You can usually find me in my garden, the kitchen, at the gym or spending time with my family. I love sharing recipes, gardening and exercise tips and stories of my backyard chickens and beekeeping.
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{ 3 comments… read them below or add one }

Emma Sarah Tennant July 15, 2012 at 1:31 pm

I love shrimp – surely deserving of an award :) I have nominated you for the Sunshine Award for your awesome blog with no need to do anything other than enjoy it!


AmySue July 16, 2012 at 7:41 am

WOO-HOO! Thank you! Thats wonderful, I will show my badge proudly. :)


Christi Poarch November 13, 2012 at 9:40 am

Olive oil is great for any recipe but it is also a good source of phytochemicals and vitamins.’

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