Italian Olive Oil Shrimp Salad
Italian Olive Oil Shrimp Salad is a light and refreshing dish that combines tender, juicy shrimp with bright, zesty flavors. The shrimp are tossed in good-quality olive oil, fresh lemon…
Tip: save now, cook later.Italian Olive Oil Shrimp Salad is a light and refreshing dish that combines tender, juicy shrimp with bright, zesty flavors. The shrimp are tossed in good-quality olive oil, fresh lemon juice, and a sprinkle of Italian herbs, making each bite full of simple, delicious tastes. It’s a perfect mix of seafood and garden-fresh ingredients like crisp lettuce, cherry tomatoes, and maybe a touch of garlic or basil for extra flavor.
I love making this salad when the weather warms up because it’s so quick to put together and doesn’t feel heavy at all. The key, for me, is using a really nice olive oil—it makes such a difference and brings out the best in the shrimp. Sometimes I like to add a few slices of crunchy bread on the side to soak up any leftover dressing; it’s like a little bonus treat with the salad.
This salad is great for a light lunch or as part of a bigger meal when you want something fresh but still satisfying. It’s also a hit with friends because it looks pretty on the plate and tastes like you spent way more time on it than you did. Whenever I serve it, people always ask for the recipe, so I’m happy to share this simple but tasty Italian-inspired shrimp salad that never fails to refresh.
Key Ingredients & Substitutions
Shrimp: Fresh or thawed large shrimp work best since they cook quickly and stay tender. If you prefer, you can use smaller shrimp or even cooked shrimp to save time.
Olive Oil: Extra virgin olive oil is key for the flavor here. If you want a milder taste, try a light olive oil or a good-quality avocado oil.
Lemon Juice: Fresh lemon juice brightens the salad. Bottled lemon juice can work in a pinch but fresh always tastes best.
Dried Italian Herbs: These are a simple way to add classic Italian flavors. You can mix your own with oregano, basil, and thyme or use Italian seasoning blends.
Feta Cheese: Feta adds a creamy, tangy touch. For a dairy-free option, try vegan feta or skip it entirely.
Kalamata Olives: They bring a salty, slightly fruity flavor. If you don’t have Kalamatas, regular black olives or green olives can work.
How Do I Get Perfectly Cooked Shrimp in This Salad?
Overcooked shrimp end up rubbery, so timing is crucial. Here’s how to get juicy, tender shrimp every time:
- Marinate the shrimp briefly in olive oil, lemon juice, and herbs to add flavor and keep them moist.
- Heat your pan or grill until hot before adding shrimp. This ensures a nice quick sear.
- Cook shrimp 2-3 minutes per side. They’ll turn pink and opaque—stop cooking as soon as this happens.
- Remove shrimp immediately from the heat to avoid carryover cooking and let them cool slightly before adding to the salad.
Following these steps helps the shrimp stay tender and flavorful, making your salad delicious and enjoyable.
Equipment You’ll Need
- Non-stick skillet or grill pan – cooks shrimp evenly without sticking and heats quickly.
- Mixing bowls – one for marinating shrimp, another to toss the salad ingredients together.
- Sharp chef’s knife – makes slicing veggies and herbs fast and easy.
- Cutting board – protects your counters and keeps prep organized.
Flavor Variations & Add-Ins
- Swap shrimp for grilled scallops or cooked lobster for a fancy seafood twist.
- Add diced avocado for creaminess and a richer texture.
- Include fresh basil or mint leaves instead of parsley to change the herb note.
- Mix in roasted red peppers or artichoke hearts for extra color and flavor.
How to Make Italian Olive Oil Shrimp Salad
Ingredients You’ll Need:
Shrimp and Dressing:
- 1 lb large shrimp, peeled and deveined
- 2 tbsp extra virgin olive oil, plus more for dressing
- 1 lemon, juiced (plus lemon wedges for serving)
- 1/2 tsp dried Italian herbs (oregano, basil, thyme blend)
- Salt and freshly ground black pepper, to taste
- Optional: 1 tsp garlic, minced
Salad Ingredients:
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted
- 1/2 cup feta cheese, cut into small cubes or crumbled
- 2 tbsp fresh parsley, chopped
How Much Time Will You Need?
This recipe takes about 5 minutes to prepare and 6 minutes to cook the shrimp, plus a 10-15 minute marinating time. In total, expect around 20-25 minutes to make this fresh and flavorful salad.
Step-by-Step Instructions:
1. Marinate the Shrimp:
In a medium bowl, toss the shrimp with 2 tablespoons of olive oil, fresh lemon juice, dried Italian herbs, salt, pepper, and minced garlic if you like. Let everything marinate for 10 to 15 minutes to soak up the flavors.
2. Cook the Shrimp:
Heat a non-stick skillet or grill pan over medium-high heat. Add the shrimp and cook for 2 to 3 minutes per side, until they turn pink and are fully cooked. Remove the shrimp from the heat and let them cool slightly.
3. Prepare the Salad:
In a large salad bowl, combine the halved cherry tomatoes, diced cucumber, thinly sliced red onion, Kalamata olives, and crumbled feta cheese.
4. Assemble and Dress the Salad:
Add the cooked shrimp to the bowl with the vegetables and cheese. Drizzle with a little extra olive oil and gently toss everything together to mix the flavors well.
5. Garnish and Serve:
Sprinkle freshly chopped parsley over the top for a fresh finish. Serve immediately with lemon wedges on the side to add a bright citrus kick.
Enjoy your Italian Olive Oil Shrimp Salad chilled or at room temperature. It’s perfect on its own or served alongside crusty bread or a cool glass of white wine for a light meal or appetizer.
Can I Use Frozen Shrimp for This Salad?
Yes, you can use frozen shrimp! Just be sure to thaw them completely in the fridge overnight or quickly in cold water before marinating and cooking.
How Can I Make This Salad Ahead of Time?
You can marinate and cook the shrimp a few hours ahead, then store both shrimp and salad ingredients separately in the fridge. Toss everything together just before serving to keep it fresh and vibrant.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 2 days. Give the salad a gentle toss before serving again, and add a squeeze of fresh lemon juice to brighten the flavors if needed.
Can I Substitute Feta Cheese?
Absolutely! Goat cheese or fresh mozzarella work well, or leave it out for a dairy-free option. You can also try vegan cheese substitutes if preferred.
