Italian Olive Oil Shrimp Salad
Italian Olive Oil Shrimp Salad is a light and refreshing dish featuring tender shrimp tossed with crisp greens, juicy tomatoes, and a splash of fragrant Italian olive oil that brings…
Tip: save now, cook later.Italian Olive Oil Shrimp Salad is a light and refreshing dish featuring tender shrimp tossed with crisp greens, juicy tomatoes, and a splash of fragrant Italian olive oil that brings everything together beautifully. It’s perfect for warm days when you want something fresh but still satisfying, with just the right hint of garlic and herbs.
I love making this salad when I want a meal that feels both healthy and a little special without a lot of fuss. The shrimp cook quickly and soak up all the flavors from the olive oil and seasonings, making every bite taste bright and lively. One of my favorite tricks is to add a squeeze of fresh lemon on top just before serving—it really wakes everything up.
This salad works great as a simple lunch on its own or as a side for grilled chicken or crusty bread. It’s always a hit when I bring it to a picnic or a casual get-together because it’s easy to eat and doesn’t weigh you down. Plus, I like that it looks so colorful and inviting on the plate, which makes me even more excited to dig in!
Key Ingredients & Substitutions
Shrimp: Large shrimp work best here for a meaty bite. If fresh isn’t available, frozen shrimp thawed properly is a great substitute. Just avoid overcooking them—they turn rubbery fast!
Italian Olive Oil: This is the star that brings flavor and richness. Use extra virgin olive oil with a fruity, peppery taste for the best result. If needed, you can swap with good quality regular olive oil or avocado oil.
Salad Greens: I like mixing arugula, spinach, and romaine for a balance of peppery, mild, and crunchy textures. Feel free to use all one kind or add baby kale or mixed lettuces.
Feta Cheese: Feta adds creaminess and a slight tang. If you want a dairy-free option, try diced avocado or vegan cheese cubes for a similar texture.
Roasted Pistachios: They bring crunch and a nutty flavor. You can swap with toasted pine nuts, almonds, or walnuts depending on your preference and what you have on hand.
How Do I Cook Shrimp Perfectly Without Overcooking?
Shrimp cook quickly, so timing is key. Here’s how I make sure they’re juicy and tender:
- Heat the pan before adding shrimp; a hot pan sears them quickly.
- Cook shrimp for about 2-3 minutes per side until pink and opaque. Avoid cooking too long—shrimp turn tough fast.
- Once cooked, remove immediately from heat to stop cooking.
- Let them cool slightly so they don’t get rubbery in the salad.
With this method, the shrimp stay juicy and soak up the garlic and herb flavors beautifully.
Equipment You’ll Need
- Non-stick skillet – perfect for cooking shrimp evenly without sticking or tearing.
- Mixing bowls – one for marinating shrimp and another for tossing the salad ingredients.
- Sharp knife – makes slicing tomatoes, cucumbers, and onions quick and easy.
- Cutting board – a stable surface to prep all your fresh veggies safely.
- Salad tongs or large spoon – helps mix the salad gently without breaking the shrimp.
Flavor Variations & Add-Ins
- Swap shrimp for grilled chicken strips for a heartier, protein-packed salad.
- Add kalamata olives for a briny kick that complements the Italian olive oil.
- Mix in sun-dried tomatoes to boost sweetness and chewy texture.
- Sprinkle fresh chopped basil or mint to brighten the flavors and add herb freshness.
Italian Olive Oil Shrimp Salad
Ingredients You’ll Need:
Shrimp and Dressing:
- 1 lb large shrimp, peeled and deveined
- 3 tbsp Italian olive oil, divided
- 1 tsp Italian seasoning (oregano, basil, thyme blend)
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- 1 tbsp fresh lemon juice
Salad Components:
- 4 cups mixed salad greens (arugula, spinach, romaine)
- 1 cup cherry tomatoes, halved
- ½ medium cucumber, sliced
- ¼ red onion, thinly sliced
- ½ cup feta cheese, crumbled
- ¼ cup roasted and salted pistachios (or toasted pine nuts or almonds)
- Optional: fresh parsley or basil leaves for garnish
How Much Time Will You Need?
This salad takes about 10 minutes to prep the vegetables and marinate the shrimp, plus 5-6 minutes to cook the shrimp. It’s quick enough for a light lunch or dinner and can be served right away or chilled briefly for extra refreshment.
Step-by-Step Instructions:
1. Marinate and Cook the Shrimp:
In a medium bowl, toss the peeled shrimp with 2 tablespoons of Italian olive oil, minced garlic, Italian seasoning, salt, and pepper. Heat a non-stick skillet over medium-high heat and cook the shrimp for about 2-3 minutes on each side, until pink and opaque. Remove from heat and let the shrimp cool slightly.
2. Prepare the Salad:
In a large bowl, combine mixed greens, cherry tomatoes, cucumber slices, and red onion. Give it a gentle toss so everything mixes evenly.
3. Assemble the Salad:
Place the cooked shrimp on top of the salad greens. Sprinkle the crumbled feta and roasted pistachios over the salad.
4. Dress and Serve:
Drizzle the remaining 1 tablespoon of Italian olive oil and fresh lemon juice over the salad. Toss lightly to coat without breaking the shrimp. Garnish with fresh parsley or basil if you like, then serve immediately for the best taste and texture.
Can I Use Frozen Shrimp for This Salad?
Yes, frozen shrimp works well! Just make sure to thaw them completely in the refrigerator overnight or quickly thaw in cold water before marinating and cooking.
How Should I Store Leftovers?
Store any leftover salad and shrimp separately in airtight containers in the fridge for up to 2 days. Add the olive oil and lemon dressing fresh before serving again to keep the flavors vibrant.
Can I Make This Salad Ahead of Time?
Absolutely! Cook and marinate the shrimp ahead of time, and chop the vegetables in advance. Combine and dress the salad just before serving to keep everything crisp and fresh.
What Can I Substitute for Pistachios?
If you don’t have pistachios, toasted pine nuts, almonds, or walnuts are great crunchy alternatives that complement the salad’s flavors nicely.