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Marinated Shrimp Salad

Marinated Shrimp Salad

A light, simple, and delicious salad that pairs well with a crisp, mineral driven glass of Chablis.
Course Appetizer, Salad
Cuisine Seafood
Keyword Marinated Shrimp Salad
Servings 4
Author adapted from "Salad as a Meal" by Patricia Wells


  • 4 small scallions, white and light green part only, trimmed, peeled and cut into very thin rings
  • 3 tablespoons capers, rinsed and drained
  • 2 medium/large garlic cloves, minced
  • 1/4 cup lemon juice, freshly squeezed
  • 1/3+ cup extra-virgin olive oil (extra for baking shrimp)
  • 2 tablespoons coarse sea salt
  • 2 lbs. (30-40) raw large shrimp, peeled and deveined
  • 1 small lemon, zested
  • 1 small handful Italian parsley, chopped


  • Preheat oven to 400 degrees
  • In a large, shallow bowl, combine scallions, capers, garlic, parsley, lemon juice, and olive oil.
  • Line a baking sheet with parchment paper. Place the shrimp on the baking sheet. Drizzle with extra virgin olive, salt and pepper. Bake for 8-10 minutes or just until pink and firm. Immediately transfer warm shrimp to bowl with the marinade. Toss to combine.
  • To serve, arrange shrimp on a salad plate and spoon some marinade over the shrimp.