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Shrimp and Caper Salad

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Lorraine Friberg

Wonderful salad for an afternoon luncheon. Great if made the night before. I serve croissants with the salad. I have had many requests by guests for the recipe. They LOVED it!!! Serve on crisp salad greens and garnish with tomato wedges, hard cooked egg wedges and parsley.

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 332 kcal
  • 17%
  • Fat:
  • 23.2 g
  • 36%
  • Carbs:
  • 6.9g
  • 2%
  • Protein:
  • 24 g
  • 48%
  • Cholesterol:
  • 180 mg
  • 60%
  • Sodium:
  • 690 mg
  • 28%

Based on a 2,000 calorie diet

Directions

  1. In a large bowl, toss the shrimp, green onions, celery, capers, black olives, oil and vinegar dressing, mayonnaise, celery seed, and lemon juice. Chill at least 1 hour in the refrigerator before serving.
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Reviews

FASTFINAL137
15
12/4/2004

Personally didn't care for the mayo/oil & vinager combo. Would probably have liked better with fat free italian dressing or even greek dressing.

nanapeg
11
5/27/2010

Made as directed and it was very good. I read the oil and vinegar salad dressing to mean an Italian dressing and so used one I had on hand and NO mayo. Thanks for another way to use capers!

J.H.
11
4/16/2008

This was a really popular dish at a recent family dinner! However, to add more veg, I did include some diced red and yellow peppers.