Mrs. Blue’S Shrimp Salad

This vibrant shrimp salad offers a refreshing twist on classic seafood dishes. Succulent shrimp are quickly poached and then chilled before being tossed with a zesty marinade of lemon juice, olive oil, and fresh parsley. The addition of sliced pimiento-stuffed olives, sweet pickle relish, and crisp celery creates a delightful balance of sweet, savory, and briny flavors. Served over a bed of curly leaf and shredded iceberg lettuce, this dish is light yet satisfying. It is perfect for warm-weather gatherings, potlucks, or a quick weeknight dinner that feels elegant without requiring hours in the kitchen. The make-ahead nature of the marinade allows flavors to meld beautifully.

Cooking Method: Boiling

Cuisine: Mediterranean

Courses: Salads

Difficulty: Intermediate

Servings: 4

Calories: 150.7

Dietary: Gluten-free

Description

This vibrant shrimp salad offers a refreshing twist on classic seafood dishes. Succulent shrimp are quickly poached and then chilled before being tossed with a zesty marinade of lemon juice, olive oil, and fresh parsley. The addition of sliced pimiento-stuffed olives, sweet pickle relish, and crisp celery creates a delightful balance of sweet, savory, and briny flavors. Served over a bed of curly leaf and shredded iceberg lettuce, this dish is light yet satisfying. It is perfect for warm-weather gatherings, potlucks, or a quick weeknight dinner that feels elegant without requiring hours in the kitchen. The make-ahead nature of the marinade allows flavors to meld beautifully.

Ingredients

4 1/2 cup Water
1 1/2 pound Unpeeled large fresh shrimp
1/2 cup Sliced pimiento-stuffed olives
1/2 cup Chopped green pepper
1/4 cup Commercial salad dressing
3 tbsp Chopped celery
2 tbsp Sweet pickle relish
2 tbsp Olive oil
1 1/2 tsp Minced fresh parsley
1 tsp Lemon juice
1 whole Green onion, minced
1 head Curly leaf lettuce, separated into leaves
1 cup Shredded iceberg lettuce

Directions

1
Bring the water to a rolling boil in a large pot.
2
Add the unpeeled shrimp to the boiling water. Cook for 3 to 5 minutes, or until the shrimp turn pink and opaque.
3
Drain the shrimp well and immediately rinse them with cold water to stop the cooking process. Chill in the refrigerator.
4
Once chilled, peel and devein the shrimp. Place the prepared shrimp in a large shallow dish.
5
In a small bowl, combine the chopped green pepper, sliced pimiento-stuffed olives, salad dressing, celery, sweet pickle relish, olive oil, minced parsley, lemon juice, and minced green onion.
6
Pour the dressing mixture over the shrimp, stirring gently to coat evenly.
7
Cover the dish and marinate in the refrigerator for 2 to 3 hours, stirring occasionally.
8
To serve, arrange the curly leaf lettuce on individual plates. Top with the shredded iceberg lettuce.
9
Spoon the marinated shrimp mixture evenly over the lettuce on each plate.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 150.7kcal

% Daily Value *
Total Fat 1.3g2%
Saturated Fat 0.2g1%
Cholesterol 258.8mg87%
Sodium 534.1mg23%
Total Carbohydrate 1.7g1%
Dietary Fiber 0.6g3%
Sugars 1.1g
Protein 34.3g69%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The shrimp can be marinated for up to 24 hours in the refrigerator for deeper flavor. Ensure they are kept covered.

If using frozen shrimp, thaw completely in the refrigerator overnight before cooking.

For a lighter version, you can substitute a portion of the commercial salad dressing with additional lemon juice and olive oil.

This salad is best served immediately after assembling the plates to keep the lettuce crisp.

Keywords: shrimp salad, seafood, mediterranean, lettuce, olives, vinaigrette, marinated shrimp, light dinner, potluck, summer recipe, lemon parsley, cold salad, easy seafood, fresh herbs, celery, green onion, pickle relish, party food, quick meal, briny

Read it online: https://www.chefs-mate.com/recipe/mrs-blues-shrimp-salad/