Marinated Shrimp Salad {gluten free + paleo}
Marinated Shrimp Salad is an easy, fresh, healthy, make ahead salad that is perfect as a first course, or lunch. Great flavors of olives, crisp celery, garlic and lemon brighten and highlight the shrimp.
Servings: 4
Ingredients
Shrimp
- 2 -3 pounds small shrimp - already cleaned and cooked {directions for uncooked shrimp below}
Dressing:
- Juice 2 to 3 lemons
- 5 ounces pimento martini olives rinsed and chopped
- 1/4 cup fresh parsley chopped
- 4 garlic cloves thinly sliced
- 1/2 cup extra-virgin olive oil
- 2 tablespoons white balsamic vinegar
- 3 stalks of celery diced
- 1 teaspoon sea salt
- ground black pepper to taste
Instructions
- In a shallow bowl, combine all the dressing ingredients mix well, add shrimp if cooked. {**if not cooked follow directions below} and cover in.
- Cover and allow it to marinate overnight in the refrigerator, turning the mixture occasionally.
- Shrimp salad will stay fresh refrigerated up to 3 days.
- Before serving, allow the salad to come to room temperature.
- Transfer to a large salad platter and serve.
**Directions for uncooked shrimp
- In a large sauce pan, bring 4 cups of water to boil.
- Add some salt.
- Add the shrimp and boil until they turn pink, about 3 to 4 minutes.
- Using a slotted spoon, remove the shrimp and let cool.