Go Back

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.
Course Salad
Keyword Gluten Free, Paleo, Shrimp
Prep Time 8 minutes



  • 2 -3 pounds small shrimp - already cleaned and cooked {directions for uncooked shrimp below}


  • Juice 2 to 3 lemons
  • 5 ounces pimento martini olives-rinsed chopped
  • 1/4 cup fresh parsley chopped
  • 4 garlic cloves thinly sliced
  • 1/2 cup extra-virgin olive oil
  • 2 Tbsp. white balsamic vinegar
  • 3 stalks of celery diced
  • 1 tsp. sea salt
  • ground black pepper to taste


  1. In a shallow bowl, combine all the dressing ingredients mix well, add shrimp if cooked. {**if not cooked follow directions below} and cover in
  2. Cover and allow it to marinate overnight in the refrigerator, turning the mixture occasionally.
  3. Shrimp salad will stay fresh refrigerated up to 3 days.
  4. Before serving, allow the salad to come to room temperature.
  5. Transfer to a large salad platter and serve.

**Directions for uncooked shrimp

  1. In a large sauce pan, bring 4 cups of water to boil.
  2. Add some salt.
  3. Add the shrimp and boil until they turn pink, about 3 to 4 minutes.
  4. Using a slotted spoon, remove the shrimp and let cool.