Italian Olive Oil Shrimp Salad
Italian Olive Oil Shrimp Salad is a fresh and flavorful dish that brings together tender shrimp with a lovely drizzle of fruity Italian olive oil. This salad is bright and…
By Ava
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Reading time: 6 min
Tip: save now, make later.
Italian Olive Oil Shrimp Salad is a fresh and flavorful dish that brings together tender shrimp with a lovely drizzle of fruity Italian olive oil. This salad is bright and simple, with crisp greens, juicy tomatoes, and a hint of garlic and lemon that make each bite refreshing and satisfying. The olive oil really shines here, making the shrimp juicy and adding a smooth richness without weighing the salad down.
I love making this salad when I want something light but still packed with taste. The best part is how easy it is to throw together, yet it feels fancy enough to serve guests or enjoy on a warm day. A little tip I follow is to marinate the shrimp just a bit in olive oil and garlic before tossing it with the salad greens; it really makes the flavors come alive. Plus, it’s a great way to get a good dose of healthy fats and protein.
My favorite way to eat this salad is with a crusty piece of bread on the side to soak up any leftover dressing. It reminds me of summer lunches by the coast, where everything tastes fresh and simple. Everyone I’ve served it to seems to enjoy how light yet satisfying it is, making it a go-to for easy meals that still feel special. Try it out on your next salad day—I think you’ll love how shrimp and Italian olive oil make such a perfect pair!
Key Ingredients & Substitutions
Shrimp: Fresh or thawed shrimp works best here. If you’re in a hurry, pre-cooked shrimp is fine, just add them at the end to avoid overcooking. For a milder taste, use smaller shrimp or even scallops as a swap.
Italian Olive Oil: This is the star of the salad dressing. Choose a good quality, extra virgin olive oil with fruity, peppery notes. If you don’t have Italian olive oil, any good quality extra virgin olive oil will do.
Vegetables & Fruit: Green leaf lettuce adds nice crunch and color but you could use romaine or baby spinach instead. Pineapple brings sweetness and juiciness; mango or segmented oranges are tasty alternatives.
Garlic & Red Pepper Flakes: Fresh garlic gives a bright punch. If you don’t have fresh, use a small amount of garlic powder. The red pepper flakes add some heat but feel free to leave them out to keep it mild.
How Do I Cook Shrimp to Keep Them Tender and Juicy?
Shrimp cook very fast, so timing is key to avoid rubbery texture. Follow these easy steps:
- Marinate shrimp briefly with olive oil, garlic, salt, and pepper to add flavor.
- Heat your pan over medium-high heat until hot but not smoking.
- Cook shrimp 2-3 minutes each side. They’ll turn pink and opaque when done.
- Remove immediately to stop cooking and keep them juicy.
Remember, shrimp carry heat after cooking, so pulling them off just as they turn pink gives the best texture every time!
Equipment You’ll Need
- Large skillet – perfect for quickly sautéing shrimp evenly without crowding the pan.
- Mixing bowls – one for marinating shrimp and another large one for tossing the salad ingredients.
- Salad tongs or large spoons – helps mix the salad without bruising delicate greens.
- Citrus juicer or reamer – makes squeezing lemon juice easy and mess-free.
- Sharp knife and cutting board – for chopping vegetables and pineapple cleanly and safely.
Flavor Variations & Add-Ins
- Swap shrimp for grilled chicken or seared scallops for a different protein that still pairs well with olive oil and lemon.
- Add crumbled feta or shaved Parmesan cheese for a salty, creamy twist.
- Stir in sliced avocado for extra creaminess and healthy fats.
- Include chopped fresh herbs like basil or mint for a fresh, fragrant boost that brightens the salad.
How to Make Italian Olive Oil Shrimp Salad?
Ingredients You’ll Need:
For The Shrimp:
- 1 lb large shrimp, peeled and deveined (tails on)
- 2 tbsp Italian extra virgin olive oil, plus extra for dressing
- 1 tsp garlic, minced
- ¼ tsp red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
For The Salad:
- 6 cups green leaf lettuce, washed and torn into bite-sized pieces
- 1 cup cherry tomatoes, halved
- 1 cup pineapple chunks
- 2 stalks celery, sliced
- 2 tbsp fresh parsley, chopped
For The Dressing:
- Juice of 1 lemon
- 1 tbsp white wine vinegar or apple cider vinegar
- 2-3 tablespoons Italian extra virgin olive oil
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe takes about 10-15 minutes to prepare and cook. Marinating the shrimp takes 10-15 minutes, and cooking the shrimp only about 5-6 minutes. Tossing the salad and making the dressing will take just a few minutes. Overall, you can have this fresh salad ready in around 25-30 minutes.
Step-by-Step Instructions:
1. Marinate and Cook the Shrimp:
In a bowl, mix the shrimp with 2 tablespoons of Italian olive oil, minced garlic, red pepper flakes (if using), salt, and black pepper. Toss them well to coat and let them sit for about 10-15 minutes. Then heat a skillet over medium-high heat and cook the shrimp for 2-3 minutes on each side until they turn pink and opaque. Take the shrimp off the heat and set aside.
2. Prepare the Salad:
In a large bowl, combine the green leaf lettuce, halved cherry tomatoes, pineapple chunks, sliced celery, and chopped parsley.
3. Make the Dressing and Toss:
In a small bowl, whisk together the lemon juice, vinegar, and 2-3 tablespoons of Italian olive oil. Season with salt and pepper to taste. Pour the dressing over the salad and toss gently until everything is evenly coated.
4. Assemble and Serve:
Spread the cooked shrimp evenly on top of the salad. For an extra boost of flavor, drizzle a little more Italian extra virgin olive oil over everything. Serve immediately. Optionally, enjoy with some crusty bread on the side to soak up the delicious dressing.
Can I Use Frozen Shrimp for This Salad?
Yes! Just be sure to thaw the shrimp completely before marinating and cooking. Thaw them overnight in the fridge or quickly under cold running water in a sealed bag. Pat dry to avoid excess moisture.
How Should I Store Leftovers?
Store any leftover salad and shrimp separately in airtight containers in the fridge for up to 2 days. Toss the salad again before serving, as the greens may wilt slightly.
Can I Substitute Other Proteins?
Absolutely! Grilled chicken, scallops, or even tofu work nicely if you want to switch it up. Just adjust cooking times accordingly.
Is There a Dairy-Free Version of This Salad?
Yes, this salad is naturally dairy-free! Just be sure any bread you serve on the side is dairy-free too if needed.