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Shrimp Salad - {Garidosalata}


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  • Kosher salt as needed
  • 2 garlic cloves
  • 1 lemon halved
  • 1 teaspoon crushed chile flakes
  • 2 pounds shrimp - (21/25 count) peeled, deveined
  • 2 scallions finely chopped
  • 1 small red onion finely chopped
  • 1 ounce capers
  • 1 celery rib chopped
  • 30 cherry tomatoes halved
  • 1 teaspoon finely-chopped fresh oregano
  • 1 ounce olive oil
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 tablespoon lemon juice
  • 1 tablespoon red wine vinegar


Servings 4


Step 1

Bring a large pot of salted water to a boil over high heat. Add garlic cloves, lemon halves, and chile. Add in shrimp and simmer until pink, about 5 minutes. Remove and rinse under cold water.

In a large bowl, toss shrimp, scallions, red onion, capers, celery, and tomatoes together.

In a small bowl, whisk together oregano, olive oil, salt, pepper, lemon juice, and vinegar. Pour over the salad and toss once more to incorporate. Cover and refrigerate until ready to serve.

This recipe yields 4 to 6 servings.

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