Italian Olive Oil Shrimp Salad
Italian Olive Oil Shrimp Salad is a fresh, light dish that brings together tender shrimp, crisp greens, and a bright splash of lemon and olive oil. The shrimp are juicy…
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Italian Olive Oil Shrimp Salad is a fresh, light dish that brings together tender shrimp, crisp greens, and a bright splash of lemon and olive oil. The shrimp are juicy and just cooked right, while the olive oil adds a silky richness that’s classic in Italian cooking. It’s simple but full of flavor, perfect for a quick lunch or a refreshing dinner.
I love making this salad when I want something that feels special but doesn’t take hours to prepare. One of my favorite tricks is to let the shrimp marinate briefly in garlic and a little chili for an extra kick before tossing everything together. It makes the whole dish pop and keeps it from being too plain.
This salad is great on its own but also makes a perfect side dish with some crusty bread or a glass of white wine. I like to serve it chilled right out of the fridge on warm days when a heavy meal feels like too much. It’s light, tasty, and makes me feel like I’m sitting at a sunny Italian café.
Key Ingredients & Substitutions
Shrimp: Fresh or frozen large shrimp work well here. I like leaving the tails on for a nice presentation, but you can remove them for easier eating. If you prefer, try scallops or cooked chicken for a different twist.
Olive Oil: Extra virgin olive oil is the star for flavor and silky texture. If you don’t have Italian olive oil, any good-quality fruity olive oil will do. Avoid cheap, bland oils—they really change the taste.
Fresh Veggies: Cherry tomatoes, zucchini, and romaine add crunch and color. If you can’t find fresh corn, frozen corn kernels work after a quick thaw. Feel free to swap in cucumber or bell peppers for variety.
Herbs & Lemon: Basil and lemon juice brighten the salad beautifully. If you don’t have fresh basil, try fresh parsley or oregano. Lemon can be swapped with a light vinegar like white wine vinegar.
How Do I Cook Shrimp Perfectly for This Salad?
Cooking shrimp quickly and just right is key to keeping them tender and juicy.
- Marinate the shrimp in olive oil, garlic, and seasoning for 10-15 minutes before cooking to add flavor.
- Heat your skillet to medium-high and cook shrimp 2-3 minutes per side until pink and opaque.
- Don’t overcook! Shrimp cook fast and become rubbery if left too long.
- Use the leftover marinade in the pan to get extra flavor on the shrimp.
- Once cooked, set shrimp aside to cool slightly before adding to the salad.
Equipment You’ll Need
- Large mixing bowl – perfect for tossing all the ingredients together evenly without spills.
- Skillet or frying pan – you’ll cook the shrimp quickly in this; a nonstick one makes cleanup easy.
- Sharp knife – for dicing veggies and slicing herbs neatly.
- Citrus juicer or reamer – helps you get every drop of lemon juice without seeds.
- Wooden spoon or spatula – to stir shrimp gently without breaking them.
Flavor Variations & Add-Ins
- Switch shrimp for cooked crab meat or lobster for a different shellfish flavor.
- Add diced avocado for a creamy texture that balances the bright lemon.
- Sprinkle in crumbled feta cheese for a tangy, salty bite that pairs well with basil.
- Mix in sliced olives or capers to give a briny contrast and more Italian flair.
Italian Olive Oil Shrimp Salad
Ingredients You’ll Need:
Shrimp & Marinade:
- 1 pound large shrimp, peeled and deveined (tails on)
- 3 tablespoons extra virgin olive oil, plus more for dressing
- 2 cloves garlic, minced
- 1 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
Salad Ingredients:
- 1 cup cherry tomatoes, halved
- 1 small zucchini, diced
- ½ cup fresh corn kernels (optional)
- ¼ cup red onion, thinly sliced
- 1 cup romaine lettuce, torn into bite-sized pieces
- ¼ cup fresh basil leaves, chopped (plus extra whole leaves for garnish)
- Juice of 1 lemon
- 1 tablespoon fresh oregano or Italian herb mix (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 10 minutes to cook. You’ll marinate the shrimp for about 15 minutes, but you can multitask by chopping the veggies during this time. All together, it’s ready in around 30 minutes or less.
Step-by-Step Instructions:
1. Marinate the Shrimp:
In a mixing bowl, mix the minced garlic, 3 tablespoons olive oil, red pepper flakes (if you like a little heat), salt, and pepper. Add the shrimp and toss to coat them evenly. Let the shrimp marinate for 10-15 minutes to soak in the flavors.
2. Cook the Shrimp:
Heat a skillet on medium-high heat. Add the shrimp along with the marinade and cook for about 2-3 minutes on each side. You’ll know they’re done when they turn pink and are just cooked through. Remove them from heat and set aside.
3. Prepare the Salad:
In a large serving bowl, combine the cherry tomatoes, diced zucchini, corn kernels (if using), thinly sliced red onion, torn romaine lettuce, and chopped basil. Toss these fresh ingredients together.
4. Combine and Dress:
Add the cooked shrimp to the bowl of veggies. Drizzle the juice of one lemon over the salad along with a little extra olive oil to your taste. Season with more salt and pepper if you like.
5. Serve:
Gently toss everything together so the flavors mix well. Garnish with whole basil leaves for a beautiful pop of green. You can serve this salad right away or chill it in the fridge if you prefer it cool and refreshing.
Can I Use Frozen Shrimp for This Salad?
Yes! Just make sure to thaw the shrimp completely before marinating and cooking. The best way to thaw frozen shrimp is to leave them in the fridge overnight or place them in a sealed bag submerged in cold water for about 20-30 minutes.
Can I Make This Salad Ahead of Time?
Absolutely! You can prepare and cook the shrimp and chop the vegetables ahead of time. Store them separately in airtight containers in the fridge and toss everything together with the dressing just before serving to keep it fresh and crisp.
What Can I Substitute for Fresh Basil?
If you don’t have fresh basil, fresh parsley or oregano are great alternatives that still add a lovely herbaceous note. Dried herbs are less ideal here as fresh herbs really brighten the salad.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Because the salad has fresh vegetables and shrimp, it’s best enjoyed quickly. Give it a gentle toss before serving leftovers to redistribute the dressing.
