Italian Olive Oil Shrimp Salad
Italian Olive Oil Shrimp Salad is a fresh, light dish packed with tender shrimp, crisp greens, juicy cherry tomatoes, and a sprinkle of fragrant herbs. The star here is the…
Tip: save now, cook later.Italian Olive Oil Shrimp Salad is a fresh, light dish packed with tender shrimp, crisp greens, juicy cherry tomatoes, and a sprinkle of fragrant herbs. The star here is the rich, fruity olive oil that brings everything together with its smooth, mellow flavor, making every bite bright and satisfying.
I love making this salad when I want something healthy but still feel like I’m treating myself. The shrimp cook quickly and stay juicy, and the olive oil dressing is so simple yet really elevates the whole dish. It’s one of those recipes I always go back to when I want something tasty that doesn’t take forever to prepare.
My favorite way to enjoy this salad is with some warm, crusty bread on the side—it’s perfect for soaking up all those lovely juices. It’s also great as a light lunch or a starter when friends come over. Every time I serve it, people ask for the recipe, which always makes me smile. It’s easy to make and even easier to love!
Key Ingredients & Substitutions
Shrimp: Large shrimp work best for this salad because they cook quickly and stay juicy. If frozen shrimp is all you have, just thaw them fully before cooking. You could also use prawns or scallops as a seafood swap.
Olive Oil: Extra virgin olive oil is essential for its rich, fruity flavor here. If you need a milder option, use a good quality light olive oil or avocado oil, but avoid strong or bitter oils to keep the balance.
Italian Herbs: The dried Italian mix adds classic Mediterranean flavor. If you prefer fresh herbs, try chopped basil, oregano, and thyme instead—it makes the salad even fresher and brighter.
Lemon Juice: Fresh lemon juice adds a lively tang. Bottled lemon juice can be a backup, but fresh always gives the best brightness and aroma.
Greens and Extras: Arugula adds a nice peppery bite, but you can use any mixed greens or baby spinach. Kalamata olives are perfect here, but green olives or even capers would work well if you prefer.
How Do I Cook Shrimp Perfectly Without Overcooking?
Shrimp cook very fast—just a few minutes on each side. Overcooked shrimp turn rubbery and dry, so keep a close eye:
- Preheat your skillet to medium-high heat to get a quick sear.
- Add shrimp in a single layer without crowding the pan for even cooking.
- Cook about 2-3 minutes on the first side until pink and slightly golden.
- Flip and cook 2-3 minutes more until opaque all over.
- Remove immediately from heat to prevent carry-over cooking.
I find that marinating the shrimp with olive oil and herbs beforehand helps keep them moist and flavorful while cooking very quickly. Using the tails on also gives a nice grip when tossing and serving!
Equipment You’ll Need
- Large skillet – perfect for quickly cooking shrimp evenly without drying them out.
- Mixing bowl – great for marinating the shrimp and tossing the salad ingredients together easily.
- Garlic press or small knife – helps you mince garlic finely for maximum flavor in the dressing.
- Salad bowl – big enough to combine all salad greens, tomatoes, olives, and dressing comfortably.
- Citrus juicer (optional) – makes squeezing fresh lemon juice easier and less messy.
Flavor Variations & Add-Ins
- Swap shrimp for grilled chicken for a milder, meatier version that still pairs well with olive oil and herbs.
- Add fresh mozzarella or parmesan shavings for a creamy, cheesy boost that balances the bright lemon and herbs.
- Include sliced cucumbers or roasted red peppers to add refreshing crunch and extra color.
- Mix in a pinch of red pepper flakes or a splash of balsamic vinegar if you like a little heat or tangy twist.
How to Make Italian Olive Oil Shrimp Salad
Ingredients You’ll Need:
Shrimp and Marinade:
- 1 lb (450g) large shrimp, peeled and deveined, tails on
- 3 tbsp extra virgin olive oil, divided
- 4 cloves garlic, minced
- 1 tsp dried Italian herbs (such as oregano, basil, thyme)
- ½ tsp red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
Salad:
- 2 cups mixed salad greens or arugula
- 1 cup cherry tomatoes, halved
- ⅓ cup Kalamata olives or black olives, pitted
- 2 tbsp fresh parsley, chopped
- Juice of 1 lemon
- Crusty Italian bread, for serving (optional)
Time Needed to Prepare
It takes about 10 minutes to prepare and marinate the shrimp, 5-6 minutes to cook them, and 5 minutes to assemble the salad. Overall, plan for about 20-25 minutes from start to finish, making this a quick and fresh meal option.
Step-by-Step Instructions:
1. Marinate the Shrimp:
In a medium bowl, toss the shrimp with 2 tablespoons of olive oil, minced garlic, dried Italian herbs, red pepper flakes (if using), salt, and freshly ground black pepper. Let the shrimp marinate for about 10 minutes to soak up all the vibrant flavors.
2. Cook the Shrimp:
Heat a large skillet over medium-high heat. Add the marinated shrimp in a single layer and cook for 2-3 minutes on each side, or until they turn pink and opaque. Remove from heat and set aside.
3. Prepare the Salad:
In a large salad bowl, combine the mixed greens, cherry tomatoes, and olives. Drizzle the remaining 1 tablespoon of olive oil and the fresh lemon juice over the salad. Toss gently to coat everything evenly.
4. Assemble and Serve:
Arrange the warm cooked shrimp on top of the salad. Sprinkle freshly chopped parsley over everything for a fresh, herbaceous touch. Serve immediately alongside slices of crusty Italian bread if you like, perfect to soak up the tasty juices!
Can I Use Frozen Shrimp for This Salad?
Yes, you can use frozen shrimp! Just make sure to thaw them completely in the fridge overnight or run them under cold water before marinating and cooking. This helps prevent extra moisture and ensures even cooking.
How Should I Store Leftovers?
Store any leftover salad and shrimp separately in airtight containers in the fridge for up to 2 days. When reheating shrimp, warm gently in a skillet over low heat to keep them tender. Toss the salad greens fresh before serving.
Can I Make This Salad Ahead of Time?
You can marinate the shrimp and prepare the salad ingredients a few hours ahead, but cook the shrimp fresh right before serving for the best texture and flavor. Dress the salad just before assembling to keep the greens crisp.
What Can I Substitute for Kalamata Olives?
If you don’t have Kalamata olives, green olives or even capers make a great salty, briny substitute. Just adjust the amount to your taste since some can be saltier!