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Italian Shrimp Salad with Fresh Vegetables
Plump shrimp, celery, and carrots are tossed in a lemony vinaigrette with olive oil and garlic. This chilled seafood salad is packed with flavor and delicious served with crusty bread.
Prep Time
10 mins
Total Time
10 mins
Servings: 4
Calories: 217 kcal
Course:
Side Dish , Appetizer
Cuisine:
Mediterranean , Italian
Ingredients
- 1 pound cooked shrimp (peeled and deveined )
- 1 cup red onion (minced)
- 2 medium carrots (peeled and diced)
- 2 talks celery (diced)
- ¼ cup parsley (minced)
- 1 clove garlic (minced)
- 1 lemon (juiced)
- 2 tablespoons extra virgin olive oil
- salt and pepper (to taste )
Instructions
- Cut the cooked shrimp into small, bite-sized chunks. Toss in a bowl with all remaining ingredients. Add salt and pepper to taste before serving.
Cup of Yum
Notes
- This dish can be prepared up to 3 days in advance.
- If you only have raw shrimp, simply poach the shrimp in simmering lemon water until bright pink, about 3-4 minutes.
Nutrition Information
Serving
1cup
Calories
217kcal
(11%)
Carbohydrates
10g
(3%)
Protein
24g
(48%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Cholesterol
286mg
(95%)
Sodium
923mg
(38%)
Potassium
357mg
(10%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
5501IU
(110%)
Vitamin C
30mg
(33%)
Calcium
204mg
(20%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 217
% Daily Value*
| Serving | 1cup | |
| Calories | 217kcal | 11% |
| Carbohydrates | 10g | 3% |
| Protein | 24g | 48% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 286mg | 95% |
| Sodium | 923mg | 38% |
| Potassium | 357mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 5501IU | 110% |
| Vitamin C | 30mg | 33% |
| Calcium | 204mg | 20% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.