Italian Marinated Seafood Salad Recipe

Italian Marinated Seafood Salad is a refreshing and flavorful dish that combines a variety of seafood with a tangy marinade. This salad is packed with shrimp, calamari, and mussels, all marinated in a mixture of olive oil, lemon juice, garlic, and herbs. The marinade infuses the seafood with a zesty and aromatic flavor, making it a perfect appetizer or light meal. Serve this salad chilled, and enjoy the vibrant flavors of the Mediterranean.

3.9
14 Rating -
Rate
32minstotal
30minsPrep
2minsCook
32m.total
30m.Prep
2m.Cook
Italian Marinated Seafood Salad
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Ingredients for Italian Marinated Seafood Salad Recipe

  • 0.17 pound Shrimp, Peeled And Deveined
  • 0.17 pound Calamari Rings
  • 0.17 pound Mussels, Cleaned
  • 1/25 cup Olive Oil
  • 1/25 cup Lemon Juice
  • 1/2 cloves Cloves Garlic, Minced
  • 0.33 tablespoon Chopped Fresh Parsley
  • As required Salt And Pepper To Taste

Directions: Italian Marinated Seafood Salad Recipe

Cooking Directions

  • STEP 1.In a large pot, bring water to a boil and cook the shrimp for 2-3 minutes until they turn pink. Remove from the pot and set aside.
  • STEP 2.In the same pot, cook the calamari rings for 1-2 minutes until they are tender. Drain and set aside.
  • STEP 3.In a separate pot, steam the mussels until they open. Discard any unopened mussels and set aside the cooked ones.
  • STEP 4.In a large bowl, whisk together olive oil, lemon juice, minced garlic, chopped parsley, salt, and pepper to make the marinade.
  • STEP 5.Add the cooked shrimp, calamari, and mussels to the marinade. Toss gently to coat the seafood evenly.
  • STEP 6.Cover the bowl and refrigerate for at least 2 hours to allow the flavors to meld together.
  • STEP 7.Before serving, give the salad a gentle toss and adjust the seasoning if needed.
  • STEP 8.Serve the Italian Marinated Seafood Salad chilled as an appetizer or a light meal.

Cooking Tips

  • Do not overcook the seafood as it can become tough and rubbery.
  • Feel free to add other seafood like octopus or scallops to the salad for more variety.
  • For extra flavor, you can add some chopped red onion or capers to the marinade.
  • Serve the salad with a side of crusty bread to soak up the delicious marinade.

Storage and Serving

  • Store any leftovers in an airtight container in the refrigerator for up to 2 days.
  • Before serving leftovers, allow the salad to come to room temperature for about 10 minutes.
  • Garnish the salad with fresh parsley or lemon wedges before serving for an extra touch of freshness.
Nutrition
value
185
calories per serving
17 g Fat5 g Protein4 g Carbs1 g FiberOther

Current Totals

  • Fat
    17g
  • Protein
    5g
  • Carbs
    4g
  • Fiber
    1g

MacroNutrients

  • Carbs
    4g
  • Protein
    5g
  • Fiber
    1g

Fats

  • Fat
    17g

Vitamins & Minerals

  • Calcium
    30mg
  • Iron
    1mg
  • Vitamin A
    246mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    25mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    17mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    27mg
  • Manganese
    < 1mg
  • Phosphorus
    52mg
  • Selenium
    9mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp