Photo of Shrimp salad with homemade vinaigrette by WW

Shrimp salad with homemade vinaigrette

2 - 3
PersonalPoints™ per serving
Total Time
50 min
18 min
2 min
Shrimp, fresh crunchy vegetables and a homemade vinaigrette come together deliciously in this super-easy main dish salad. Ideal for dinner or lunch, this dish makes a wonderful salad for a brunch buffet or baby shower celebration. Add a diced avocado for a touch of richness. This is also delicious with calamari or scallops or a combination of the two. Serve on a bed of arugula or other greens or atop a crusty whole grain baguette. Chop the shrimp a bit and serve this in some endive leaves for an easy appetizer variation.


Uncooked shrimp

1 pound(s), large variety, peeled and deveined

White wine vinegar

3 Tbsp

Olive oil

1½ Tbsp, extra virgin

Table salt

½ tsp, or to taste

Black pepper

¼ tsp, freshly ground, or to taste

Sweet red pepper(s)

½ cup(s), diced

Uncooked celery

½ cup(s), very thinly sliced

Uncooked red onion(s)

¼ cup(s), sliced, very thinly sliced

Fresh parsley

¼ cup(s), chopped

Fresh tarragon

1 Tbsp, chopped (optional)


  1. Cook shrimp in a large pot of rapidly boiling water until bright pink and cooked through, about 2 minutes. Drain, rinse under cold water and drain again; set aside.
  2. In a large bowl, combine vinegar, oil, salt and pepper.
  3. Add shrimp, red pepper, celery, onion, parsley and tarragon (if using) to bowl; toss to mix and coat. Cover and refrigerate for about 30 minutes for flavors to blend. Yields about 1 1/4 cups per serving.