Marinated Shrimp, Tomato, and Onion Sallet

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.

A brown bowl filled with marinated shrimp, tomato, and onion sallet, on a white and purple towel with a slotted spoon and half of a red onion resting on a plate beside the salad.

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

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

  • Quick Glance
  • Quick Glance
  • 40 M
  • 1 H, 15 M
  • Serves 4
Print RecipeBuy the Sally Ann Robinson’s Kitchen cookbook

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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.

Print RecipeBuy the Sally Ann Robinson’s Kitchen cookbook

Want it? Click it.

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!

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