Deviled Shrimp Salad


Spring salads are here!

This deviled shrimp salad offers bursts of flavor from the fresh ingredients bathed in a lemon-forward marinate.

When I had this salad for the first time I was hesitant to try it as the name was a turn off. Looking beyond the name, I discovered a salad that would be a lifetime favorite. So easy to throw together, low on carbs, great as leftovers - have I piqued your interest?

Deviled Shrimp Salad

Prep: 20 min.

Cook: 6 min.

Servings: 4-6


  • 2 lbs cooked shrimp, peeled and deveined

  • 1 medium red onion, sliced thinly

  • 1 cup black or Kalamata olives, sliced

  • 1⁄2 cup lemon juice

  • 1⁄4 cup olive oil

  • 2 garlic cloves, minced

  • 1 tablespoon dry mustard

  • 1 tablespoon salt

  • 1 tablespoon red wine vinegar

  • 1 dried bay leaf

  • 1 tablespoon flat leaf parsley, chopped

  • 1-2 dashes cayenne pepper


  1. Add first three ingredients to a large bowl

  2. Mix the rest of the ingredients and whisk until combined, pour over the shrimp, onion and olives

  3. Let marinate in the refrigerator for a least an hour

  4. Remove bay leaf before serving.

  5. Garnish with avocado slices, tomato and arugula

mary van hielFoodComment