Italian Olive Oil Shrimp Salad

Italian Olive Oil Shrimp Salad is a light and refreshing dish that highlights tender shrimp tossed in a vibrant mix of fresh greens, ripe tomatoes, and olives all brought together…

By Willow • November 9, 2025 • Reading time: 6 min

Save Recipe Print Recipe

Tip: save now, cook later.

Italian Olive Oil Shrimp Salad is a light and refreshing dish that highlights tender shrimp tossed in a vibrant mix of fresh greens, ripe tomatoes, and olives all brought together with a generous drizzle of fruity Italian olive oil. The bright flavors and simple ingredients make it a perfect choice when you’re craving something tasty but not too heavy.

I love making this salad when I want a quick meal that feels fancy without a lot of fuss. The shrimp can be cooked in just a few minutes, and the olive oil dressing adds a lovely richness that makes every bite pop. I usually add a squeeze of lemon for a little extra zing—it really wakes up the flavors and makes it taste even fresher.

This shrimp salad is one of my go-to dishes for warm-weather lunches or when I’m entertaining friends who appreciate a simple, healthy meal. It pairs wonderfully with crusty bread or a chilled glass of white wine. Whenever I make it, I always find myself looking forward to leftovers the next day because the flavors just get better as they sit.

Key Ingredients & Substitutions

Shrimp: Using large shrimp gives a nice bite and texture. If shrimp aren’t available, peeled scallops or cooked crab meat could work well too. Just be mindful of cooking times.

Extra virgin Italian olive oil: This is the star here, adding rich, fruity flavor. If you don’t have Italian olive oil, use a good quality extra virgin olive oil. Avoid light or refined oils as they lack the depth of flavor.

Kalamata olives: They bring a briny, tangy taste that balances the fresh veggies and shrimp. If you can’t find Kalamata, try Castelvetrano or black olives for milder flavor.

Feta cheese: Feta adds creaminess and saltiness. You can swap in goat cheese or fresh mozzarella if you prefer something softer but still flavorful.

Fresh lemon juice: This brightens the whole salad, balancing the richness of olive oil and feta. Fresh lemon is best—freshly squeezed makes a big difference here compared to bottled.

How Do I Cook Shrimp Perfectly for This Salad?

Cooking shrimp quickly and gently is key so they stay tender and juicy, not rubbery. Follow these tips:

• Pat shrimp dry before seasoning — moisture can stop them from browning nicely.
• Use medium-high heat in a skillet to get a quick sear.
• Cook shrimp about 2 minutes per side until pink and opaque — avoid overcooking, as they toughen fast.
• Remove shrimp from heat promptly and don’t crowd the pan to ensure even cooking.
• Let shrimp cool slightly before mixing with salad so they don’t wilt the veggies.

These simple steps help retain shrimp’s natural sweetness and texture, which makes the salad so fresh and delicious.

Equipment You’ll Need

• Large skillet – perfect for cooking shrimp quickly and evenly without crowding them.
• Mixing bowl – a big one to toss all the salad ingredients and dressing gently.
• Knife and cutting board – for chopping veggies and herbs neatly and safely.
• Whisk or fork – to blend the olive oil, lemon juice, and seasonings into a simple dressing.
• Measuring spoons – handy for getting the salt, pepper, and oil right every time.

Flavor Variations & Add-Ins

• Swap shrimp for grilled chicken or seared scallops to change up the protein while keeping it light.
• Add diced avocado for creaminess that balances the tang of lemon and feta.
• Include fresh basil or oregano instead of parsley for a more herbal, aromatic note.
• Stir in toasted pine nuts or slivered almonds to add crunch and a nutty flavor contrast.

How to Make Italian Olive Oil Shrimp Salad

Ingredients You’ll Need:

Shrimp and Dressing:

• 1 lb (450g) large shrimp, peeled and deveined
• 2 tablespoons extra virgin Italian olive oil, plus extra for drizzling
• 1/2 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper, divided
• 1 tablespoon fresh lemon juice (about 1/2 lemon)

Salad Components:

• 1 cup cherry tomatoes, halved
• 1 cup cucumber, peeled and diced
• 1/2 cup Kalamata olives, pitted
• 1/2 cup yellow bell pepper, diced
• 1/4 cup red onion, thinly sliced
• 1/2 cup feta cheese, cubed or crumbled
• 2 tablespoons fresh parsley, finely chopped
• Lemon wedges, for serving

Time Needed

This salad comes together quickly! You’ll spend about 10 minutes preparing and 5 minutes cooking the shrimp, plus a few minutes mixing everything together. It can be served immediately or chilled if you prefer a cooler salad.

Step-by-Step Instructions:

1. Prepare the shrimp

Start by rinsing the shrimp under cold water and patting them dry with paper towels. Toss the shrimp in a bowl with 2 tablespoons of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper to season evenly.

2. Cook the shrimp

Heat a large skillet over medium-high heat. Add the shrimp in a single layer and cook them for about 2 minutes on each side, or until they turn pink and opaque. Be careful not to overcook. Remove the shrimp from the heat and set them aside to cool slightly.

3. Mix the salad base

In a large mixing bowl, combine the halved cherry tomatoes, diced cucumbers, Kalamata olives, yellow bell pepper, thinly sliced red onion, and feta cheese. Gently toss to mix all the fresh veggies and cheese.

4. Make the dressing and toss the salad

In a small bowl, whisk together the remaining 2 tablespoons of olive oil, fresh lemon juice, the remaining salt, and pepper. Pour this dressing over the salad mixture and toss gently to coat everything evenly.

5. Combine shrimp and herbs

Add the cooked shrimp to the salad bowl. Sprinkle the chopped fresh parsley on top and toss lightly, making sure not to break up the shrimp or veggies.

6. Serve and enjoy

Transfer the salad to plates or bowls. Garnish with lemon wedges and a drizzle of olive oil if you like. Serve immediately or chill for a refreshing cool dish. It pairs beautifully with crusty bread or a glass of crisp white wine.

Can I Use Frozen Shrimp for This Salad?

Yes! Just be sure to thaw the shrimp completely before cooking. Thaw them overnight in the fridge or quickly in a sealed bag submerged in cold water. Pat them dry well to avoid excess moisture.

Can I Prepare This Salad Ahead of Time?

You can prep the veggies and dressing a few hours ahead, but it’s best to cook and add the shrimp just before serving to keep them tender and fresh. Store components separately in the fridge.

How Should I Store Leftovers?

Keep leftovers in an airtight container in the refrigerator for up to 2 days. The salad is best enjoyed fresh, but you can gently toss and add a little extra olive oil or lemon juice when serving leftovers.

What Can I Substitute for Kalamata Olives?

If you don’t have Kalamata olives, try Castelvetrano or black olives for a milder flavor. Avoid canned olives with added flavors as they may change the salad’s fresh taste.