Shrimp and Caper Salad Recipe

Name: Shrimp and Caper Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds medium shrimp, peeled, deveined, and tails cut off; 1 clove garlic, minced; 3 tablespoons fresh lemon juice; 1 teaspoon red pepper flakes; 2 scallions, white and tender green parts, finely chopped; 1 cup finely chopped red onion; 2 tablespoons capers, drained; 1 celery stalk, finely chopped; 30 cherry tomatoes, halved (optional); 2 teaspoons finely chopped fresh oregano; 3 tablespoons extra virgin olive oil; 1/2 teaspoon kosher salt; Freshly ground black pepper to taste; 1 tablespoon fresh lemon juice; 1 tablespoon red wine vinegar; 2 teaspoons finely chopped fresh Italian (flat-leaf) parsley

Servings: persons

2 pounds medium shrimp, peeled, deveined, and tails cut off
1 clove garlic, minced
3 tablespoons fresh lemon juice
1 teaspoon red pepper flakes
2 scallions, white and tender green parts, finely chopped
1 cup finely chopped red onion
2 tablespoons capers, drained
1 celery stalk, finely chopped
30 cherry tomatoes, halved (optional)
2 teaspoons finely chopped fresh oregano
3 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
Freshly ground black pepper to taste
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
2 teaspoons finely chopped fresh Italian (flat-leaf) parsley

1
Bring a large saucepan three-fourths full of salted water to a boil over high heat.
2
Add the shrimp and simmer until pink, about 5 minutes.
3
Drain the shrimp and rinse quickly under cold water.
4
Meanwhile, in a bowl, combine the garlic, lemon juice, and red pepper flakes.
5
Add the hot shrimp to the garlic mixture and marinate for 10 minutes.
6
In a large bowl, toss together the shrimp with the marinade, the scallions, red onion, capers, celery, and tomatoes.
7
To make the dressing, in a small bowl, whisk together the oregano, olive oil, salt, pepper, lemon juice, and vinegar.
8
Pour over the shrimp and vegetables, add the parsley, and toss to incorporate.
9
Cover and refrigerate until ready to eat.
10
Serve chilled.

501

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 pounds medium shrimp, peeled, deveined, and tails cut off, 1 clove garlic, minced, 3 tablespoons fresh lemon juice, 1 teaspoon red pepper flakes, and more.

Yes, Shrimp and Caper Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Shrimp and Caper Salad

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