Juicy Puerto Rican Shrimp Salad

I’ve been making this Puerto Rican shrimp salad for years, and it never fails to disappear at family gatherings! The combination of plump, juicy shrimp with tangy olives and fresh cilantro creates such a refreshing dish that works perfectly as an appetizer or light lunch. Trust me, once you try this zesty salad, it’ll become one of your go-to recipes for potlucks and summer cookouts.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1350-1450
• Protein: 85-95 g
• Fat: 100-110 g
• Carbohydrates: 30-40 g

Ingredients

For the shrimp:

• 1 lb large shrimp, peeled and deveined
• 5 cups water

For the salad mixture:

• 1/2 large onion, finely diced
• 1/2 green bell pepper, diced
• 2 Roma tomatoes, seeded and diced
• 1/4 cup fresh cilantro, chopped
• 2 scallions, thinly sliced
• 1/3 cup Goya Manzanilla olives stuffed with pimientos
• 4 garlic cloves, freshly minced
• 1 large lime, juiced
• 1/3 cup white vinegar
• 3/4 cup extra virgin olive oil
• 1/4 teaspoon dried oregano
• 1/2 teaspoon salt, plus more to taste

Step 1: Prepare the Mise en Place

• 1/2 large onion, finely diced
• 1/2 green bell pepper, diced
• 2 Roma tomatoes, seeded and diced
• 1/4 cup fresh cilantro, chopped
• 2 scallions, thinly sliced
• 4 garlic cloves, freshly minced
• 1 large lime, juiced

Dice the onion, green bell pepper, and Roma tomatoes (removing seeds to prevent excess moisture), then chop the cilantro and thinly slice the scallions.

Mince the garlic cloves and juice the lime.

Having everything prepped and ready ensures the salad comes together quickly once the shrimp is cooked, and prevents any vegetables from oxidizing or becoming overworked.

Step 2: Cook the Shrimp

• 1 lb large shrimp, peeled and deveined
• 5 cups water

Bring 5 cups of water to a boil in a pot.

Add the peeled and deveined shrimp and cook for 3-5 minutes, until they turn pink and are just cooked through—don't overcook them or they'll become tough and rubbery.

Immediately transfer the cooked shrimp to a bowl of ice water to stop the cooking process and maintain their tender texture.

Step 3: Make the Dressing

• 3/4 cup extra virgin olive oil
• 1/3 cup white vinegar
• lime juice from Step 1
• 1/4 teaspoon dried oregano
• 1/2 teaspoon salt

In a large bowl, whisk together the extra virgin olive oil, white vinegar, and lime juice from Step 1.

Add the dried oregano and 1/2 teaspoon of salt, stirring until well combined.

This acidic base will brighten the flavors of the vegetables and shrimp while the oil adds richness and helps carry those flavors throughout the salad.

Step 4: Combine Vegetables and Season

• prepped vegetables from Step 1
• 1/3 cup Goya Manzanilla olives stuffed with pimientos
• dressing from Step 3

Add the prepped vegetables from Step 1 (onion, bell pepper, tomatoes, cilantro, scallions, and garlic) along with the Goya Manzanilla olives to the dressing bowl.

Stir everything together gently to coat evenly with the vinaigrette.

Let the vegetables marinate in the dressing for a few minutes to absorb the flavors.

Step 5: Finish and Chill

• cooked shrimp from Step 2
• combined vegetables and dressing from Step 4

Drain the ice water from the cooked shrimp from Step 2 and add them to the vegetable mixture, stirring gently to combine.

Taste the salad and add more salt if needed.

I like to refrigerate this salad for at least 30 minutes before serving—this allows all the flavors to meld together beautifully and gives you a refreshing, chilled dish that's perfect for warm days.

Juicy Puerto Rican Shrimp Salad

Delicious Juicy Puerto Rican Shrimp Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 42 minutes mins

Servings: 4 servings

Calories: 1400

Ingredients Method

Ingredients

  

For the shrimp:

• 1 lb large shrimp, peeled and deveined
• 5 cups water

For the salad mixture:

• 1/2 large onion, finely diced
• 1/2 green bell pepper, diced
• 2 Roma tomatoes, seeded and diced
• 1/4 cup fresh cilantro, chopped
• 2 scallions, thinly sliced
• 1/3 cup Goya Manzanilla olives stuffed with pimientos
• 4 garlic cloves, freshly minced
• 1 large lime, juiced
• 1/3 cup white vinegar
• 3/4 cup extra virgin olive oil
• 1/4 teaspoon dried oregano
• 1/2 teaspoon salt, plus more to taste

Method

 

1. Dice the onion, green bell pepper, and Roma tomatoes (removing seeds to prevent excess moisture), then chop the cilantro and thinly slice the scallions. Mince the garlic cloves and juice the lime. Having everything prepped and ready ensures the salad comes together quickly once the shrimp is cooked, and prevents any vegetables from oxidizing or becoming overworked.
2. Bring 5 cups of water to a boil in a pot. Add the peeled and deveined shrimp and cook for 3-5 minutes, until they turn pink and are just cooked through—don't overcook them or they'll become tough and rubbery. Immediately transfer the cooked shrimp to a bowl of ice water to stop the cooking process and maintain their tender texture.
3. In a large bowl, whisk together the extra virgin olive oil, white vinegar, and lime juice from Step 1. Add the dried oregano and 1/2 teaspoon of salt, stirring until well combined. This acidic base will brighten the flavors of the vegetables and shrimp while the oil adds richness and helps carry those flavors throughout the salad.
4. Add the prepped vegetables from Step 1 (onion, bell pepper, tomatoes, cilantro, scallions, and garlic) along with the Goya Manzanilla olives to the dressing bowl. Stir everything together gently to coat evenly with the vinaigrette. Let the vegetables marinate in the dressing for a few minutes to absorb the flavors.
5. Drain the ice water from the cooked shrimp from Step 2 and add them to the vegetable mixture, stirring gently to combine. Taste the salad and add more salt if needed. I like to refrigerate this salad for at least 30 minutes before serving—this allows all the flavors to meld together beautifully and gives you a refreshing, chilled dish that's perfect for warm days.