Shrimp and Caper Salad

6 Reviews

Prep: 15 min
Ready In: 1 hr 15 min

“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.” - by Lorraine Friberg

Ingredients

2 pounds frozen cooked shrimp without tails, peeled and deveined
3/4 cup chopped green onions
1 1/2 cups chopped celery
3 tablespoons drained capers
1 cup black olives, sliced
1/2 cup oil and vinegar salad dressing
3/4 cup mayonnaise
1 tablespoon celery seed
1 dash lemon juice

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Directions

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.

Nutrition

Amount Per Serving (8 total)

Calories
332 cal
17%

Fat
23.2 g
36%

Carbs
6.9 g
2%

Based on a 2,000 calorie diet

Reviews (6)

Rate This Recipe

FASTFINAL137

Dec. 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...." See more"

nanapeg

May. 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!..." See more"