Ingredients
For the Shrimp
- 1 lb (450 g) large shrimp, peeled and deveined
- 1 tbsp olive oil
- 3 cloves garlic, minced
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ½ tsp dried Italian seasoning
- 1 tbsp lemon juice
For the Marinade & Vegetables
- ¼ cup olive oil
- ¼ cup fresh lemon juice
- 2 tbsp white vinegar
- ½ cup finely chopped red onion
- ½ cup diced carrots
- ½ cup chopped green bell pepper
- ½ cup diced red bell pepper
- ¼ cup chopped green onions
- ¼ cup fresh chopped parsley or cilantro
- 1 small jalapeño, finely chopped, optional
- 2 cloves garlic, minced
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp dried oregano
- ¼ tsp red pepper flakes, optional
Instructions
- Cook the shrimp: Pat shrimp dry and season with salt, pepper, paprika, and Italian seasoning. Heat 1 tbsp olive oil in a skillet over medium-high heat. Add garlic and shrimp and cook for about 2–3 minutes per side, until shrimp are pink and opaque.
- Cool the shrimp: Remove from heat and allow the shrimp to cool completely.
- Make the marinade: In a large bowl, whisk together olive oil, lemon juice, vinegar, garlic, salt, pepper, oregano, and red pepper flakes.
- Add vegetables: Stir in red onion, carrots, green and red peppers, green onions, and fresh herbs.
- Combine: Add the cooled shrimp and gently toss everything together.
- Marinate: Transfer to a clean airtight container or jar. Refrigerate for at least 1–2 hours so the flavors develop. For the best flavor, marinate for up to 4 hours.
- Serve: Serve chilled or slightly cool with extra lemon and fresh herbs.
Storage
Keep refrigerated in an airtight container and consume within 2 days. Do not leave cooked shrimp at room temperature for extended periods.
Nutrition Information
Estimated per serving — 4 servings:
- Calories: ~310 kcal
- Protein: ~25 g
- Fat: ~19 g
- Carbohydrates: ~8 g
- Fiber: ~2 g
- Sugar: ~4 g
- Sodium: ~650 mg
Nutrition is approximate and will vary depending on shrimp size, oil quantity, and seasoning.
Q&A
Q: Can I use frozen shrimp?
A: Yes. Thaw completely, drain well, and pat dry before cooking.
Q: Can I make this ahead of time?
A: Yes. Making it a few hours ahead allows the shrimp and vegetables to absorb more flavor.
Q: Can I use lime instead of lemon?
A: Yes, lime juice works very well and gives it a slightly sharper flavor.
Q: Can I make it spicy?
A: Yes. Add jalapeño, red pepper flakes, or a little hot sauce.
Q: Can I use cooked shrimp?
A: Yes. If using already-cooked shrimp, skip the cooking step and simply toss them with the marinade and vegetables.
Q: Is this good for meal prep?
A: Yes, but keep it refrigerated and use it within about 2 days for the best quality.
Q: What can I serve with it?
A: Serve with avocado, lettuce, toasted bread, rice, crackers, or as a topping for a fresh salad.