Italian Olive Oil Shrimp Salad is a fresh, light dish that’s perfect for warm days or when you want something simple but satisfying. The star ingredients are juicy shrimp tossed in flavorful Italian olive oil, combined with crisp greens, ripe tomatoes, and a hint of fresh herbs that make each bite refreshing and bright.
I love making this salad when I want a quick meal that feels a little special but doesn’t take forever to prepare. The shrimp cook quickly and soaking everything in good-quality olive oil gives the dish a rich, smooth taste that makes it feel homemade and delicious. I always add a squeeze of lemon on top to give it a nice zing that really wakes up the flavors.
One of my favorite ways to enjoy this salad is with a side of crusty bread to soak up any extra olive oil and juices. It’s perfect for lunch or a light dinner, and it’s a hit when I bring it to picnics because it’s easy to pack and tastes great served cold or at room temperature. This salad reminds me of summer afternoons and easy gatherings with friends, which makes it even better every time I make it.
Key Ingredients & Substitutions
- Shrimp
- Fresh or frozen peeled shrimp work great here. If you can't find shrimp, small scallops or cooked chicken pieces can be good alternatives. Just be sure to cook them well before adding to the salad.
- Extra Virgin Italian Olive Oil
- This oil is a hero ingredient, giving the salad richness and a smooth texture. If you don't have Italian olive oil, any good quality extra virgin olive oil works fine. Avoid light or refined olive oils, as they lack the flavor.
- Mixed Salad Greens
- Spinach, arugula, and leaf lettuce give a nice mix of flavors and textures. Feel free to swap in romaine, butter lettuce, or any veggies you enjoy fresh and crisp.
- Lemon Juice
- Fresh lemon juice brightens the dish and pairs beautifully with the shrimp. You can substitute lime juice but lemon offers that classic Italian freshness.
How Can I Cook Shrimp Perfectly for a Salad?
Cooking shrimp just right makes a big difference—overcooked shrimp turn rubbery, undercooked can be unsafe. Here’s a simple way to get it tender and juicy:
- Heat your skillet medium-high and add olive oil and seasoned shrimp.
- Cook for 2-3 minutes per side. You’ll know they’re done when they turn pink and curl slightly.
- Avoid crowding the pan so they sear nicely instead of steaming.
- Remove shrimp right away to prevent overcooking as they continue to cook from residual heat.
- Cooked shrimp cool fast and can be added warm or cold to your salad.
Equipment You’ll Need
- Large skillet – perfect for cooking shrimp quickly and evenly without crowding.
- Mixing bowl – great for tossing the salad ingredients together without spills.
- Sharp knife – you’ll need this to slice veggies and herbs cleanly.
- Cutting board – provides a safe space to chop and prep all your fresh ingredients.
- Salad serving plate or bowl – to present the salad nicely and keep it fresh.
Flavor Variations & Add-Ins
- Swap shrimp for grilled chicken strips if you prefer a milder protein that soaks up the olive oil well.
- Add crumbled feta or shaved Parmesan to give the salad a salty, creamy boost.
- Include kalamata olives or roasted red peppers for an extra Mediterranean touch and depth.
- Mix in fresh basil or mint leaves for a vibrant, herby twist that pairs well with lemon and shrimp.
How to Make Italian Olive Oil Shrimp Salad
Ingredients You’ll Need:
Shrimp and Seasoning:
- 1 lb shrimp (medium to large, peeled and deveined)
- 3 cloves garlic, minced
- 3 tbsp extra virgin Italian olive oil, plus more for drizzling
- 1/2 tsp dried oregano
- Salt and freshly ground black pepper, to taste
Salad:
- 4 cups mixed salad greens (such as spinach, arugula, and leaf lettuce)
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 red onion, thinly sliced
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh lemon juice
Time You’ll Need
This recipe takes about 15 minutes to prepare. It includes around 5 minutes for chopping and mixing salad ingredients and about 6 minutes to cook the shrimp. It’s quick, fresh, and perfect for a speedy lunch or light dinner.
Step-by-Step Instructions:
1. Prepare and Cook the Shrimp:
In a bowl, mix the shrimp with 1 tablespoon of the olive oil, minced garlic, dried oregano, salt, and pepper. Toss everything so the shrimp are well coated. Heat a skillet over medium-high heat and cook the shrimp for 2-3 minutes on each side, or until they turn pink and are cooked through. Remove the shrimp from the heat.
2. Assemble the Salad:
In a large salad bowl, combine mixed greens, halved cherry tomatoes, diced cucumber, and thinly sliced red onion. Toss gently to mix.
3. Dress and Serve:
Add the cooked shrimp on top of the salad. Drizzle the remaining 2 tablespoons of olive oil and fresh lemon juice evenly over everything. Sprinkle chopped parsley on top. Just before serving, toss the salad lightly to combine all flavors. For extra richness, you can drizzle a little more olive oil on the plated salad.
Can I Use Frozen Shrimp for This Salad?
Yes, frozen shrimp works well! Just be sure to thaw them completely in the fridge overnight or place the sealed bag in cold water for quicker thawing. Pat dry before cooking to avoid excess moisture.
Can I Make This Salad Ahead of Time?
It’s best enjoyed fresh, but you can prepare the shrimp and chop the veggies a few hours ahead. Keep them separate and toss everything together just before serving to keep the greens crisp.
What Can I Substitute for Italian Olive Oil?
Any good-quality extra virgin olive oil will do if you don’t have Italian olive oil. It’s important to use a flavorful oil since it’s a main component of the dressing.
How Should I Store Leftovers?
Store leftover salad and shrimp in separate airtight containers in the fridge for up to 2 days. When ready to eat, give the salad a fresh drizzle of olive oil and lemon juice and toss to refresh flavors.