Ingredients
Shrimp and Poaching
- 24 large shrimp – peeled, deveined, tail on
- 2 tbsp salt (for poaching water)
- 1/2 tsp salt (for dressing)
Vegetables & Add-ins
- 1 green bell pepper, chopped into 1/4-inch pieces
- 1 cup chopped cucumber
- 1 cup quartered cherry tomatoes
- 1/4 cup halved kalamata olives
- 2 tbsp fresh parsley, chopped
Dressing
- 2 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 tsp dried oregano
Instructions
- Defrost Shrimp: If using frozen shrimp, fully defrost them before beginning the recipe to ensure even cooking.
- Prepare Poaching Water: In a large pot, add 2 tablespoons of salt and fill it three-quarters full with cold water. Bring the water to a boil, then immediately remove it from the heat to prevent overcooking the shrimp.
- Poach Shrimp: Place the shrimp into the hot salted water and allow them to poach uncovered for exactly 3 minutes until they turn opaque and are just cooked through.
- Ice Bath: Quickly transfer the cooked shrimp to a bowl filled with ice water to stop the cooking process and chill them thoroughly.
- Prep Vegetables: While the shrimp chill, chop the green bell pepper and cucumber into quarter-inch pieces. Quarter the cherry tomatoes and halve the kalamata olives.
- Make Dressing: In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, lemon juice, 1/2 teaspoon salt, dried oregano, and chopped fresh parsley until well combined.
- Prepare Shrimp: Remove the tails from the chilled shrimp and chop the shrimp into bite-sized pieces for easy mixing and eating.
- Combine Salad: In a large mixing bowl, add the chopped shrimp and all prepared vegetables. Pour the dressing over the mixture and toss gently until every ingredient is evenly coated.
- Serve: Serve immediately or refrigerate the salad for 15-30 minutes to enhance flavors before serving.
Notes
- Ensure not to overcook the shrimp; poaching for 3 minutes is sufficient to keep them tender.
- You can substitute fresh oregano for dried if preferred, using about 1 tablespoon fresh.
- For extra zest, add a pinch of black pepper or minced garlic to the dressing.
- This salad can be served over a bed of fresh greens or with crusty bread for a fuller meal.
- Adjust salt levels as needed depending on the saltiness of your olives and personal preference.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Gluten Free
