Shrimp and Caper Salad

6 Reviews Add a Pic
  • Prep

    15 m
  • Ready In

    1 h 15 m
Lorraine Friberg
Recipe by  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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Adjust Servings

Original recipe yields 8 servings



  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 (6)

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



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!



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.

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Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet



previous recipe:

Super Shrimp and Veggie Pasta Salad


next recipe:

Herbed Macaroni Salad with Shrimp