Italian Olive Oil Shrimp Salad
A healthy and delicious shrimp salad featuring 4 simple ingredients. Perfect for an appetizer, or a light meal.
Servings: 6 servings
Calories: 188kcal
Ingredients
- 1 lb. wild shrimp peeled and deveined
- 1/4 cup scallion white and green parts, sliced
- 1/3 cup good olive oil
- 1 tsp sea salt
- 2 tbsp red wine vinegar (optional)
- lemon for serving
Poaching Liquid
- water
- 1/2 onion
- 2 bay leaf
- 10-15 peppercorns
- generous salt
- 1/2 head parsley
Instructions
Poach the Shrimp
- Prepare the poaching liquid: fill a small stockpot with water, add 1/2 onion (whole), parsley, peppercorns, bay leaf, and lemon/ squeeze the liquid from the lemon into the stockpot and throw the entire lemons into the water as well. Bring to a boil, season generously with salt (I use at least 1 tsp), reduce heat and simmer for 10-15 minutes. Return to a rolling boil, add shrimp, cover pot, remove from heat, let stand until shrimp are cooked through about 3-4 minutes. Shrimp are cooked when they are pink, curled up, and no longer opaque.
Make the salad
- Remove the shrimp from the poaching liquid and chop into bite size pieces. Add to a bowl and immediately toss with scallions, olive oil, and salt. The shrimp should still be warm when you toss with the olive oil. Add vinegar if desired.
- Place in the refrigerator and allow to chill. Serve with lemon wedges.
- Will keep for 3-4 days in the refrigerator.
Notes
Why is vinegar optional:
This is a highly debated topic in my family. My grandfather always added a touch of vinegar but I tend to like it with just olive oil. The trick is that you have to use really good olive oil!
Try a small amount with vinegar and see if you like it!
Nutrition
Serving: 1serving | Calories: 188kcal | Carbohydrates: 1g | Protein: 16g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 191mg | Sodium: 977mg | Potassium: 85mg | Fiber: 1g | Sugar: 1g | Vitamin A: 42IU | Vitamin C: 5mg | Calcium: 115mg | Iron: 2mg
