Shrimp Salad: Garidosalata

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  • Level: Easy
  • Total: 35 min
  • Prep: 30 min
  • Cook: 5 min
  • Yield: 4 to 6 servings
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Kosher salt

2 cloves garlic

1 lemon, halved

1 teaspoon crushed chile flakes

2 pounds shrimp (21/25 count), peeled and 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 and freshly ground black pepper

1 tablespoon lemon juice

1 tablespoon red wine vinegar


  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.
  2. In a large bowl, toss shrimp, scallions, red onion, capers, celery, and tomatoes together.
  3. 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.