Celery Salad with Grilled Shrimp and Raisins

Summer is a great time to experiment with ingredients you’ve never thought about combining. This salad has that feel — a crunchy bite of surprising ingredients. I experimented with this salad a few times before coming up with this final combination of ingredients I’m sharing with you today. I debated whether or not to use salt so if you find that your taste buds crave a pinch of salt feel free to adjust to your liking. This salad is very unique and my entire family loved it including my very finicky nine-year-old boy.

The first time I made this salad I didn’t have balsamic, lime juice, or grilled shrimp, so the first batch was missing a little something. My hubby likes his salads a little on the sweet side, and although balsamic is not sweet, the addition of it enhanced the natural sweetness of the golden raisins.

The saltiness of the parmesan, the sweetness of the raisins, the tang of the balsamic vinegar and the added protein from the shrimp make this a simple summer salad perfect as a side dish or a healthy main course. Serve with your favorite chilled white wine or Prosecco.


½ cup sliced almonds – dry toasted

4 tablespoons extra virgin olive oil, divided

1 tablespoon lime juice

1 tablespoon lemon juice

2 tablespoons balsamic vinegar

½ small red onion thinly sliced

8 tablespoons grated parmesan cheese, divided

3 tablespoons golden raisins

8 celery stalks, sliced

8 medium size shrimp, grilled

1 tablespoon sea salt


In a dry skillet add the almonds and toast.

In a large mixing bowl combine 3 tablespoons olive oil, juice of lime and lemon, balsamic vinegar, red onions, 5 tablespoons cheese, raisins and mix well. Add the sliced celery and combine.

Add the toasted almonds and chill for at least 1 hour or overnight.

Just before serving skewer the shrimp, brush with olive oil, and dust with sea salt. Grill for about 1 to 2 minutes on each side, remove from skewer, add to the salad and toss lightly.

Sprinkle with parmesan cheese if you like.

Written by Veronica / Photos by Veronica

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  1. This is an interesting take on a refreshing shrimp salad. I love the idea of the cheese and raisins. Thanks!

  2. This looks like such a yummy recipe and I’m dying to try it! I have a bit of a problem… I’m allergic to shrimp. Would you substitute for a different kind of protein or simply leave it out?

  3. I make all kinds of prawn salads, but have never used raisins or almonds! Interesting – thank you and shall try 🙂 !

  4. I’ll try it without the shrimp, thanks!! I went shopping yesterday for the ingredients I was missing (golden raisins and lemons) and when I got home I realized I didn’t have celery. Oh well, it’ll be good for tonight’s dinner! Thanks for sharing this recipe!

  5. Looks so good and healthy, when I go to the store I have to get shrimp and make it.
    It’s so hot here, that I know I will enjoy this cool salad.
    My frig is still empty, from when I left to Denver and Germany. Have to go grocery shopping so I can make my salads.

  6. I can say with all honesty that this salad, sans the shrimp, is delicious….I am not a fish person so enjoyed the first batch without the shrimp. As I was there, in Germany, in Veronica’s kitchen when she made this delicious salad I saw all the time and effort she put into making this salad just right….being a “taste tester” was really fun to see how the salad took on a life of its own as ingredients were added, taken out, more or less of this and that…..

    Home now and going to make this delicious salad as perfect partner for any summer meal….especially in 100 degree heat…..

    Thanks for great summer visit and letting me be your “taste tester” for this salad and other recipes you made this summer.

    xoxo Sharron

    • Thank you Sharron for the sweet comments….I know you really liked it without the shrimp…don’t forget we used dried cranberries on one of those taste testing too…You’ll have to try the recipe yourself someday, minus the shrimp…try adding some grilled chicken if you want the added protein. Try to stay cool in that hot hot California heat.

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