This Shrimp and Calamari Salad is an all-year-round recipe that is made with shrimp and squid (aka, calamari). It’s an easy version of an Italian seafood salad and each bite is juicy, refreshing, and lemony. Loaded with flavor, this salad is very light and will make the perfect side dish to serve during warm summer days.
Our Shrimp and Calamari Salad…
The recipe calls for fresh shrimp and squid rings which are quickly boiled and then tossed with a tangy lemon vinaigrette dressing.
Best of all, the prep time is minimal, with only 10 minutes of cooking time.
Everything is then tossed together and chilled to marinate in lots of lemon juice for at least two hours before serving.
Summer is about light, zesty and flavorful dishes like this one.
Shrimp and calamari salad is super easy to make, budget-friendly, and you can make it ahead of up to one or two days.
This recipe is perfect for a family of four, but you can adjust the recipe and increase the ingredients accordingly.
How to Make Shrimp and Calamari Salad?
For our shrimp and calamari salad, you will need the following ingredients:
- Squid Tubes – already cleaned
- Fresh shrimp, best to purchase shrimp that are already cleaned and deveined for you.
- extra virgin olive oil
- a couple of lemons
- fresh garlic
- fresh Italian parsley
- large green olives stuffed with peppers
- a large stalk of celery – or 2 stalks of celery
- white balsamic vinegar
- seasonings – sea salt, crushed red pepper flakes, and black pepper
Directions To Make This Shrimp and Calamari Salad:
1. First, rinse the squid tubes and cut each tube into 1/2-inch rings. Transfer them into a dish and set them aside.
2. Next, examine the shrimp. Cut off any tails remaining on the shrimp and discard them. Then rinse the shrimp in cold running water.
3. Fill a medium-size saucepan with about 3 cups of water, and bring the water to a boil. Add some salt to the water.
4. Toss in the shrimp and boil the shrimp until they turn pale-pinkish color, about 1 to 2 minutes. Use a slotted spoon and pull the shrimp and transfer it to a colander to drain. Allow cooling.
5. Then toss in the squid rings and bring to a low boil, cook the squid for 7 to 8 minutes. Drain in a colander.
6. Cut each shrimp into smaller bite-size pieces and transfer to a medium-sized mixing bowl.
7. Finally, add the cooked squid, along with the sliced olives, celery, minced garlic, lemon juice, olive oil, vinegar, fresh parsley, and seasonings. Toss to combine everything. Cover with clear wrap and chill for at least one hour or more before serving.
Cook’s Notes and Tips for Success!
- Always use fresh shrimp from a local seafood market (not frozen) for this salad. You will notice a huge difference in flavor and texture. I purchased both fishes at Whole Foods.
- To save you some time, it’s best to buy shrimp already cleaned and deveined. It will cost a few pennies more, but it’s worth it.
- Keep in mind, that shrimp cooks quickly, so they will only need a quick boil. Once they turn pink, they are ready.
- On the other hand, calamari will need more cooking time, about 7 to 8 minutes. They need to boil longer to tenderize them, or they will end up too tough and chewy to eat.
- For this recipe, I used only the squid tubes. But you can also add some of the tentacles if you wish.
- Our mom always added a splash of white vinegar into her lemon vinaigrette, so we added a teaspoon in this one as well.
- Kept sealed, marinated, and chilled in the refrigerator, this shrimp and calamari salad will stay fresh for up to 3 days.
Your family and friends will love this Shrimp and Calamari Salad.
This is such a delicious and traditional seafood dish. It is a sensational salad to serve any weeknight, and lovely enough to serve as an appetizer or a main dish.
The flavors are wonderful and refreshing. We hope you will give this one a try!
Plus, if you love squid? Then try our recipe for Calamari Fra Diavolo– it too is divine!
More Sensational SEAFOOD Recipes!
- Best Shrimp Green Bean Salad
- Zesty Lemon Shrimp and Mango Salad
- Shrimp Cocktail with Jalapeno Peppers
- Easy Italian Shrimp Salad
- Mixed Seafood Stew
- 1/2 pound of squid tubes
- 1/2 pound fresh shrimp
- 1 stalk of celery- thinly sliced
- 7 large green olives stuffed with peppers - sliced
- 1/3 cup fresh Italian parsley - chopped
- 2 large garlic cloves - minced
- 1/3 cup lemon juice (about 3 lemons)
- 3 + 1/2 Tbsp. extra-virgin olive oil
- 1 tsp. white balsamic vinegar
- dash crushed red pepper flakes
- 1/4 tsp. sea salt
- fresh cracked black pepper, to taste
- few slices of lemon and sprigs of parsley, as a garnish
- First, in a small bowl, combine all the dressing ingredients.
- Mix well and set aside.
- Next, rinse the squid thoroughly in cold water. Remove and discard any plastic-like spine bone from the inside. Cut the bodies into 1/2-inch rings. Drain in a colander and set aside.
Boiling The Fish:
- In a small saucepan, bring 3 cups of water to boil. Add some salt to the water, about 1/2 teaspoon of sea salt.
- Toss in the shrimp and boil until they turn pink about 1 to 2 minutes.
- Using a slotted spoon, remove the shrimp and transfer them to a colander and allow them to cool. Then cut each shrimp into smaller pieces, depending on the size of the shrimp, and transfer to a large mixing bowl. Set aside.
- Meantime, use the same pot with salted boiling water, toss in the squid rings into the boiling water, and boil them until tender, about 7 to 8 minutes. The squid should be tender to the bite, not tough and chewy.
- Remove and drain well.
- Transfer the cooked squid into the bowl with the shrimp, add the lemon vinaigrette dressing and toss together until well combined. Season with some fresh cracked pepper to taste.
- Then cover with clean wrap and allow it to marinate for at least 1 hour or more in the refrigerator. Before serving, toss again and transfer the salad to a pretty serving bowl and garnish with lemon slices on the side along with fresh sprigs of parsley. And serve.
- Best served very chilled with lots of lemon juice. Shrimp and Calamari Salad will stay freshly refrigerated for up to 3 days.
- Serves 4
Just before you serve this seafood salad, give it one last toss, and don't be afraid to add more fresh lemon juice to enhance the flavors. The more lemon, the better the flavor! Enjoy!
Serving Size:1.5 cups
Amount Per Serving: Calories: 217Protein: 22.2g