Shrimp Salad: Garidosalata
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 201
- Total Fat
- 6
- Saturated Fat
- 1
- Carbohydrates
- 7
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 32
- Cholesterol
- 243
- Sodium
- 641
- Total: 35 min
- Prep: 30 min
- Cook: 5 min
Ingredients
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
Directions
- 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.
- In a large bowl, toss shrimp, scallions, red onion, capers, celery, and tomatoes together.
- 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.