Italian Olive Oil Shrimp Salad
Italian Olive Oil Shrimp Salad is a light and refreshing dish that combines tender shrimp with a mix of crisp greens, tangy tomatoes, and flavorful olives. The star of this…
By Ava
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Reading time: 6 min
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Italian Olive Oil Shrimp Salad is a light and refreshing dish that combines tender shrimp with a mix of crisp greens, tangy tomatoes, and flavorful olives. The star of this salad is the rich, fruity Italian olive oil that dresses everything with a simple, elegant touch. It’s a perfect meal when you want something satisfying but not too heavy, carrying just the right balance of fresh and savory flavors.
I love making this salad on warm days when I want something quick and healthy without turning on the stove for too long. The shrimp cook up fast, and tossing them with fresh veggies and a drizzle of good olive oil feels like a small celebration of simple ingredients. My secret? I add a bit of lemon juice and fresh herbs to brighten it even more. It’s a salad that feels special but never over-complicated.
My favorite way to serve this salad is with some crusty bread on the side and a glass of chilled white wine. It’s great for lunch or a light dinner, especially when you want to keep things easy but still tasty. Guests always ask for the recipe because it’s so fresh and satisfying, yet it comes together in hardly any time. I’m pretty sure this will be your go-to salad when shrimp are on hand!
Key Ingredients & Substitutions
Shrimp: Fresh or frozen shrimp works well. If fresh isn’t available, thaw frozen shrimp fully and pat dry. You can swap shrimp with cooked chicken or tofu for a different protein.
Italian Olive Oil: Use good-quality extra virgin olive oil for its fruity flavor. If you don’t have Italian oil, any quality extra virgin olive oil will do.
Vegetables: I like using mixed leafy greens for texture and freshness. Romaine, spinach, or even baby kale are tasty alternatives. Cherry tomatoes add slight sweetness, but grape tomatoes or diced regular tomatoes work too.
Pineapple: Adds a lovely juicy sweetness here. You can replace fresh pineapple with canned (well-drained) pineapple or try mango chunks for a different twist.
Olives: Kalamata olives bring salty depth but feel free to leave them out or use green olives if that’s your preference.
Lemon Juice & Herbs: Fresh lemon juice brightens the salad. If fresh lemons aren’t handy, a splash of white wine vinegar can substitute. Fresh parsley adds freshness; basil or cilantro are good swaps.
How Do I Cook Shrimp Perfectly for This Salad?
Shrimp cook quickly, so keep an eye on them to avoid overcooking, which makes them tough. Here’s how to get them just right:
- Pat the shrimp dry before seasoning to help them sear better.
- Marinate briefly (about 10 minutes) with olive oil, garlic, and herbs for flavor.
- Heat your skillet or grill pan on medium-high.
- Cook shrimp for 2 minutes per side until they turn pink and opaque.
- Avoid overcrowding the pan to keep shrimp from steaming instead of searing.
- Remove immediately to avoid overcooking.
Once cooked, let shrimp cool slightly before adding to your salad to keep everything fresh and crisp. This technique ensures tender and flavorful shrimp every time!
Equipment You’ll Need
- Nonstick or stainless steel skillet – great for cooking shrimp evenly without sticking.
- Mixing bowls – handy for marinating shrimp and tossing the salad ingredients.
- Sharp knife – makes chopping veggies and pineapple quick and easy.
- Cutting board – use a sturdy one to prep your fresh ingredients safely.
- Tongs or spatula – perfect for flipping shrimp gently while cooking.
- Serving platter or large bowl – to arrange and serve your colorful salad.
Flavor Variations & Add-Ins
- Swap shrimp for grilled chicken or cooked chickpeas for a different protein that still keeps it light.
- Add crumbled feta or shaved Parmesan for a salty, creamy touch that complements the olive oil.
- Mix in sliced avocado for extra creaminess and healthy fats.
- Include fresh basil or mint leaves for a fresh herbal twist that brightens the salad.
How to Make Italian Olive Oil Shrimp Salad?
Ingredients You’ll Need:
Shrimp and Marinade:
- 1 lb (450 g) large shrimp, peeled and deveined
- 2 tbsp Italian extra virgin olive oil, plus extra for drizzling
- 1 tsp garlic, minced
- 1 tsp Italian seasoning or dried oregano
- Salt and freshly ground black pepper, to taste
Salad Base:
- 6 cups mixed lettuce leaves (such as green leaf lettuce and arugula)
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/2 cup pineapple chunks (fresh or canned, drained)
- 1/4 cup black or Kalamata olives, pitted and sliced (optional)
Finishing Touches:
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh lemon juice
- 1/4 tsp red pepper flakes (optional, for a slight kick)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and marinate the shrimp, 5 minutes to cook them, and another 5 minutes to assemble the salad. All together, you’ll have a fresh and delicious meal ready in about 20 minutes.
Step-by-Step Instructions:
1. Marinate the Shrimp
In a medium bowl, toss the peeled and deveined shrimp with 2 tablespoons of Italian extra virgin olive oil, minced garlic, Italian seasoning, salt, and freshly ground pepper. Stir well to coat the shrimp evenly. Let it marinate for about 10 minutes so the flavors soak in.
2. Cook the Shrimp
Heat a skillet or grill pan over medium-high heat. When hot, add the shrimp and cook for about 2 minutes on each side, or until they turn pink and opaque. Avoid overcooking to keep them tender. Remove the shrimp from the pan and set aside to cool slightly.
3. Assemble the Salad
Arrange the mixed lettuce leaves evenly on a large serving plate or bowl. Place the cooked shrimp on top. Scatter the halved cherry tomatoes, diced cucumber, pineapple chunks, and sliced olives (if using) all over the salad for color and flavor.
4. Dress and Serve
Drizzle the salad with fresh lemon juice and extra olive oil. Sprinkle chopped parsley and red pepper flakes on top for brightness and a little heat if you like. Taste and add a bit more salt and pepper if needed. Serve your Italian Olive Oil Shrimp Salad immediately with some crusty bread or on its own for a light, healthy meal.
Can I Use Frozen Shrimp for This Salad?
Yes, you can! Just make sure to fully thaw the shrimp in the refrigerator overnight or place them in a sealed bag submerged in cold water for faster thawing. Pat them dry before marinating to get the best sear.
Can I Make This Salad Ahead of Time?
It’s best to prepare the shrimp and salad components separately and combine them right before serving to keep the greens crisp and shrimp tender. You can marinate the shrimp a few hours ahead and refrigerate, then cook just before assembling.
How Should I Store Leftovers?
Store leftover shrimp and salad ingredients separately in airtight containers in the fridge for up to 2 days. When ready to eat, toss them together and add fresh lemon juice and olive oil to brighten the flavors.
What Can I Substitute for Pineapple?
If you don’t have pineapple, mango chunks or even mandarin orange segments make great sweet and juicy alternatives that complement the shrimp and olive oil dressing well.