Italian Olive Oil Shrimp Salad
Italian Olive Oil Shrimp Salad is a fresh, light, and flavorful dish that blends tender shrimp with crisp greens, juicy cherry tomatoes, and plenty of fragrant Italian olive oil. The…
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Italian Olive Oil Shrimp Salad is a fresh, light, and flavorful dish that blends tender shrimp with crisp greens, juicy cherry tomatoes, and plenty of fragrant Italian olive oil. The salad offers a perfect mix of textures — the shrimp are delicate and slightly sweet, while the veggies add a refreshing crunch. It’s the kind of salad that feels both satisfying and simple.
I love making this salad when I want something quick but special. The olive oil really brings everything together, giving the shrimp an extra buttery richness without being too heavy. Sometimes I add a squeeze of lemon to brighten it up even more—just a little trick I can’t resist. It’s one of those recipes that feels like a little Italian sunshine on a plate.
My favorite way to enjoy this salad is with some warm crusty bread on the side. It’s perfect for a light lunch or a nice starter for dinner. Every time I make it, friends always ask for the recipe because it’s fresh and tasty but still feels a bit fancy. You don’t have to spend hours in the kitchen to make this; it comes together in no time and always leaves everyone happy.
Key Ingredients & Substitutions
Shrimp: Cooked shrimp makes this salad quick and easy. If you can’t find shrimp, cooked scallops or shredded cooked chicken work well too.
Extra Virgin Olive Oil: This is the heart of the dressing. Use good quality Italian extra virgin olive oil for the best flavor. If you don’t have Italian, any mild, fruity olive oil is fine.
Fresh Basil: Basil adds a fresh, herby note. If you don’t have basil, try fresh parsley or oregano instead. Dried herbs won’t give the same bright flavor.
Vegetables: Cherry tomatoes, zucchini, and corn add crunch and sweetness. Feel free to swap zucchini with cucumber or add bell peppers for extra color and crunch.
How Do You Make the Dressing Bright and Balanced?
The simple dressing of olive oil, lemon juice, salt, and pepper is key here. It needs to coat every bite without overpowering the shrimp and veggies.
- Always whisk the lemon juice and salt first to dissolve the salt well.
- Slowly drizzle in olive oil while whisking to help the dressing blend smoothly.
- Taste and adjust lemon or salt after whisking to get a fresh but balanced zing.
- Add black pepper last, as it brings a little kick but too much can mask the delicate flavors.
Pour the dressing over the salad just before serving to keep the greens crisp and fresh.
Equipment You’ll Need
- Large salad bowl – big enough to toss all the ingredients easily without spilling.
- Small mixing bowl – perfect for whisking together the olive oil, lemon juice, and seasonings.
- Whisk or fork – to blend the dressing well and keep it smooth.
- Sharp knife – for chopping veggies and basil cleanly and quickly.
- Cutting board – helps keep your workspace neat while prepping the salad.
Flavor Variations & Add-Ins
- Swap shrimp for cooked crab meat or lobster for a richer seafood twist.
- Add diced avocado for creaminess that balances the bright olive oil and lemon.
- Include sliced olives or capers to bring in a briny, salty note that pairs well with basil.
- Mix in some toasted pine nuts or slivered almonds for crunch and extra texture.
Italian Olive Oil Shrimp Salad
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) cooked shrimp, peeled and deveined
- 1 cup cherry tomatoes, halved
- 1 small zucchini, diced
- 1/2 cup corn kernels (fresh or cooked)
- 1/4 cup red onion, thinly sliced
- 1 cup romaine lettuce leaves, torn
- 3 tbsp fresh basil, chopped, plus whole leaves for garnish
Dressing:
- 1/4 cup extra virgin Italian olive oil
- 1 tbsp fresh lemon juice
- Salt to taste
- Freshly ground black pepper to taste
How Much Time Will You Need?
This salad takes about 15 minutes to prepare. The chopping and tossing are quick and easy, and you can enjoy it immediately or chill for 10-15 minutes to let the flavors meld nicely.
Step-by-Step Instructions:
1. Prep the Fresh Ingredients:
Start by halving the cherry tomatoes, dicing the zucchini, thinly slicing the red onion, and tearing the romaine lettuce into bite-sized pieces. Have all your veggies ready to go.
2. Combine the Salad:
In a large salad bowl, add the cooked shrimp, halved tomatoes, diced zucchini, corn kernels, sliced red onion, and torn lettuce. Sprinkle the chopped basil over the top.
3. Make the Dressing:
In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, salt, and a generous grind of black pepper until well combined.
4. Toss and Serve:
Pour the dressing over the salad ingredients. Gently toss everything together to coat well without bruising the delicate ingredients. Transfer to a serving plate, garnish with whole basil leaves, and add a little extra black pepper if you like. Serve right away, or chill for 10-15 minutes before enjoying!
Can I Use Frozen Shrimp for This Salad?
Yes, you can! Just make sure to fully thaw the shrimp in the refrigerator overnight or quickly under cold running water. Pat them dry before adding to the salad to avoid extra moisture.
Can I Prepare This Salad Ahead of Time?
Absolutely! Prepare all the ingredients and toss the salad with dressing just before serving to keep the lettuce crisp. You can store the veggies and shrimp separately in the fridge for up to 1 day.
What Can I Substitute for Italian Olive Oil?
If you don’t have Italian olive oil, use any good quality extra virgin olive oil with a mild, fruity flavor. Avoid strong or bitter oils as they can overpower the salad’s delicate flavors.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 2 days. The salad may release some liquid over time, so give it a gentle toss before serving again.
