Shrimp Salad: Garidosalata

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


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.

Shrimp Creole

Linguine with Shrimp and Tomatoes

1905 Salad

Shrimp Bisque