Marinated Shrimp Salad {gluten free + paleo}

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Posted: Dec 17, 2015 Updated: Mar 18, 2023

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Marinated Shrimp Salad is an easy, fresh, healthy, make-ahead salad that is perfect as a first course, or lunch or a light salad for your celebration of the Feast of Seven Fishes this Christmas Eve.  Great flavors of olives, crisp celery, garlic and lemon brighten and highlight the shrimp.  Prep only takes minutes and then you leave it to marinate overnight.  Gluten free, dairy free, nut free and paleo friendly.

Are you celebrating the Feast of the Seven Fishes this Christmas Eve?

Never heard of The Feast of the Seven Fishes? You are not alone.

The Feast of the Seven Fishes is part of the Italian-American Christmas Eve celebration, although it’s not called that in Italy. It seems Italian Americans gave it the name.

In Italy, it is traditional to eat seafood on Christmas Eve, dating from the Roman Catholic tradition of abstinence. The meal may include more than just seven fish dishes, as many as twelve.

So why seven? Many believe because seven is the most repeated number in the Bible and appears over 700 times. Others believe represents the seven Sacraments of the Roman Catholic Church.

As you many know my husband was brought up by an Italian mother, so the Italian culture is strong through his family. Though they never celebrated the Feast of the Seven Fishes my mother-n-law always served several courses of fish on Christmas Eve. One dish she made often was a marinated shrimp salad.  Today I am sharing a variation of that recipe that is perfect for a light salad during your Christmas Eve celebration or a light dinner to enjoy with a salad during the week.

 I am excited to be sharing this recipe along side many of my talented blogging friends who are contributing to complete menu ideas for you to enjoy at your own Feast of the Seven Fishes.

Below is a list of twelve delicious recipes with direct links to each.  Please check out each one and see how delicious each recipe is.

Brought to America from Southern Italy where it is all now but forgotten, the Feast of the Seven Fishes is a meal eaten by Italian-Americans that features (at least) seven fish/seafood dishes. Along with our hosts, Heather from All Roads Lead to the Kitchen and Lora from Savoring Italy, some bloggers have gotten together to share menu ideas for your Seven Fishes feast. Along with the traditional seven fish and seafood dishes, we’ve included some side dishes, a palate cleanser, a dessert, and a cocktail.

Salmon Rillettes from Karen’s Kitchen Stories
Marinated Shrimp Salad from A Healthy Life For Me
Pistachio Crusted Baked Cod from Cravings of a Lunatic
Pasta con le Sarde from Savoring Italy
Tuscan Seafood Stew from Food Done Light
Mixed Seafood Risotto from All Roads Lead to the Kitchen
Linguine with Scallops and Broccoli from Kudos Kitchen By Renee
Brussels Sprouts Risotto from Eats Well With Others
Marinated Roasted Vegetables from That Skinny Chick Can Bake
Limoncello Sorbet from Creative Culinary
Zuppa Inglese from Christina’s Cucina
Cranberry Limoncello Spritzer from Snappy Gourmet

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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.

Print Rate Pin

Prep Time8 minutes mins

Chill Time8 hours hrs

Total Time8 hours hrs 8 minutes mins

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.

Course: Salad

Cuisine: American

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