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Shrimp Salad Vinaigrette


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  • For the vinaigrette sauce:
  • 1 lb (450 g) cooked shrimp, peeled and deveined
  • 1 scallion (spring onion), green and white parts, finely chopped
  • 1 rib celery, finely chopped
  • 1 Tbs (15 ml) diced pimientos
  • Lettuce leaves for garnish
  • 1/4 cup (60 ml) extra-virgin olive oil
  • 1 Tbs (15 ml) red wine vinegar
  • 1 tsp (5 ml) Dijon mustard
  • 1 clove garlic, finely chopped
  • Salt and freshly ground pepper to taste


Servings 4


Step 1

Combine the shrimp, scallion, celery, and pimientos in a bowl. In another bowl, whisk together the ingredients for the salad dressing. (Alternately, combine them in a glass jar with a tightly fitting lid and shake vigorously.) Pour the dressing over the shrimp mixture and toss to combine. Refrigerate covered before serving chilled on a bed of lettuce leaves. Serves 4 to 6.

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