Marinated shrimp, tomato, and onion sallet is surprisingly easy for the payoff in taste. Perfectly marinated for a light dinner, this sallet is full of flavor and intrigue.
Serve this dish with a slotted spoon so the vinegar marinade drains back into the bowl. This salad also tastes great dressed with a light mayonnaise as a substitute for the vinegar and oil in the recipe.–Sallie Ann Robinson
☞ Table of Contents
How do I know when my shrimp is cooked?
You know overcooked shrimp when you eat it. It’s a fine line between perfection and a chewy, rubbery disaster. Raw shrimp is a translucent gray (raw frozen shrimp is gray as well). Cooked shrimp should be an opaque white with some gorgeous pink and bright red accents. This is the best indicator of whether or not shrimp is fully cooked and ready to be devoured.
Marinated Shrimp, Tomato, and Onion Sallet
- Sea salt
- Freshly ground black pepper
- 1 pound medium raw shrimp peeled and deveined
- 3 whole (10 oz) tomatoes cut into wedges
- 1 small (4 oz) red onion diced or thinly sliced
- 1/4 small (1 oz) white or red onion cut into thin strips
- 1/4 medium green bell pepper cut into thin strips
- 1/4 medium red bell pepper cut into thin strips
- 1/4 medium yellow bell pepper cut into thin strips
- 1/2 teaspoon granulated sugar
- 1 teaspoon minced garlic
- 1 cup vinegar (distilled, white wine, and red wine work equally well)
- 2/3 cup mild vegetable oil
- Juice of 1 lemon (about 1/4 cup)
- Half fill a medium stockpot with water and bring to a boil over high heat.
- Add 1 teaspoon salt and 1 teaspoon pepper and then stir in the shrimp. Cook until the shrimp turn pink, 3 to 4 minutes. Drain in a colander and let the shrimp cool.
- In a large bowl, combine the cooled shrimp, tomatoes, onion, bell peppers, 1/2 teaspoon pepper, sugar, and garlic. Toss until well combined.
- Add the vinegar, oil, and lemon juice and toss to coat. Taste and adjust seasoning, if needed. Cover and refrigerate for 35 to 45 minutes, stirring occasionally.
- Serve with a slotted spoon to allow the juices to drain.
Recipe Testers’ Reviews
Definitely a keeper! What a great summertime dish for a picnic and/or concert. It goes well with white wine (sauvignon blanc) and garlic bread. The marinated shrimp, tomato and onion salad made for a nice light meal and the shrimp were the perfect size.
You could easily cut the recipe in half for 2 people with no leftovers. A plus: very little dirty dishes to clean up. Veggies and shrimp are very good with the marinade. I’ll definitely make this again, it was a winner all the way.
The recipe for marinated shrimp, tomato and onion sallet was very easy to follow. I used white onion and yellow, red and green bell peppers. I mixed white vinegar and oil with the salt and pepper after that I added the shrimp and at the end the onions and peppers. It was so yummy!
This little marinated shrimp, tomato and onion sallet was a delight. I was patient and waited the 35 minutes for it to marinate and was richly rewarded by the taste. Other than the slicing or dicing, the salad itself came together pretty quickly. It isn’t overly vinegary or oily as I suspected it might be.
I used the shrimp I had on hand which were 13/15 (454 grams). There were 14 shrimp in the package. I can see where this recipe would work with a smaller size shrimp, but as I was having this as a light dinner I was happy with the size. The shrimp poached in 4 minutes, but that may have been due to their size. The onions were sliced into very thin half-moons and I used 3 large Roma tomatoes sliced into thin wedges. I used Roma tomatoes so the salad would not get too watery.
As written, there’s very little I would consider changing about this recipe. We had 3 generous dinner portions served with a crusty bread and a light white wine. For a starter or light lunch this would serve 4 people. I could see doubling this recipe easily for a larger group for a dinner starter.