This Italian Olive Oil Shrimp Salad is a fresh and light dish that’s full of bright flavors. Juicy shrimp are tossed with crisp greens, ripe tomatoes, and a simple dressing made with good-quality olive oil, garlic, and a splash of lemon. It’s the kind of salad that feels both satisfying and refreshing, perfect for warmer days or when you need something quick but special.
I love making this salad when I want a meal that doesn’t require a lot of time but still feels homemade and thoughtful. The olive oil gives the shrimp a silky richness without being heavy, and the lemon adds just the right amount of zing. A little sprinkle of fresh herbs, like parsley or basil, really brings it all together in an easy, delicious way.
My favorite way to serve this salad is with some crusty bread on the side to soak up all the flavorful dressing. Sometimes I like to add a few olives or some shaved Parmesan for extra depth. It’s a simple dish that always feels like a treat, and it’s great for sharing with friends at a casual lunch or dinner.
Key Ingredients & Substitutions
Shrimp: Fresh or frozen shrimp both work well. If using frozen, thaw completely and pat dry for best searing. You can swap shrimp for cooked crab or scallops if preferred.
Olive oil: Use extra virgin olive oil for a fruity, robust flavor. If not available, a high-quality light olive oil or avocado oil are good substitutes.
Feta cheese: This adds a nice salty creaminess. If you want a milder cheese, try fresh mozzarella or goat cheese instead.
Olives: Kalamata olives give a deep, tangy bite. Green olives add a briny crunch. If you don’t like olives, capers can provide a similar salty punch.
Lemon juice and garlic: Fresh lemon juice wakes up the salad, and raw garlic brings heartiness. Adjust garlic amount to taste or use garlic powder for a gentler flavor.
How Do I Cook Shrimp Perfectly Without Overcooking?
Shrimp cooks very fast and can turn rubbery if left too long, so timing is key.
- Heat your pan to medium-high for a good sear without burning.
- Cook shrimp about 2-3 minutes per side until they turn pink and are opaque.
- They should curl slightly but not be tight balls.
- Remove from heat immediately and let them rest a minute; they’ll finish cooking with residual heat.
- Pat shrimp dry before cooking to get a nice sear and avoid steaming.
Equipment You’ll Need
- Large skillet – perfect for cooking shrimp quickly and evenly without crowding.
- Mixing bowl – to toss the salad ingredients and dressing together easily.
- Sharp knife – makes slicing tomatoes, onions, and herbs effortless and precise.
- Salad bowl or serving platter – to present the salad nicely and toss everything without spills.
- Tongs or salad servers – help mix the salad gently without crushing the shrimp or greens.
Flavor Variations & Add-Ins
- Swap shrimp for grilled chicken strips when you want a non-seafood option that still pairs well with Italian flavors.
- Add sliced artichoke hearts for a tangy bite and extra texture.
- Stir in toasted pine nuts or walnuts for a nutty crunch that complements the salad’s freshness.
- Use fresh basil instead of dill for a sweeter, more aromatic herb note.
How to Make Italian Olive Oil Shrimp Salad?
Ingredients You’ll Need:
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 2 tbsp extra virgin olive oil (plus extra for dressing)
- 1 tsp garlic, minced
- Salt and freshly ground black pepper, to taste
For the Salad:
- 6 cups mixed salad greens or romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives
- 1/2 cup green olives
- 1/4 cup red onion, thinly sliced
- 1/2 cup feta cheese, cubed or crumbled
- 1 tbsp fresh dill, chopped (or fresh parsley as alternative)
- 1 tbsp fresh lemon juice
- Optional: pinch of dried oregano for extra Italian flavor
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, including marinating and cooking the shrimp, plus just a few minutes to toss everything together and serve. It’s a quick, fresh salad that’s perfect for a light meal any day of the week.
Step-by-Step Instructions:
1. Marinate and Cook the Shrimp:
In a bowl, mix the shrimp with 2 tablespoons of olive oil, minced garlic, salt, and pepper. Let it sit for 10 minutes to soak up the flavors. Then, heat a large skillet over medium-high heat. Cook the shrimp for 2-3 minutes on each side, until they turn pink and are no longer translucent. Set aside to cool slightly.
2. Prepare the Salad Base:
In a large salad bowl, combine the chopped salad greens or romaine, halved cherry tomatoes, Kalamata and green olives, thinly sliced red onion, and feta cheese. These ingredients create a colorful and flavorful base.
3. Combine and Dress the Salad:
Place the cooked shrimp on top of the salad. Drizzle with 2 to 3 tablespoons of extra virgin olive oil and fresh lemon juice. Sprinkle with chopped fresh dill and, if you like, a pinch of dried oregano. Toss gently to coat all the ingredients with the dressing. Taste and add more salt or pepper if needed.
4. Serve:
Enjoy your Italian Olive Oil Shrimp Salad right away as a refreshing and satisfying meal. It pairs beautifully with crusty bread or can be served as a light appetizer.
Can I Use Frozen Shrimp for This Salad?
Yes, frozen shrimp works great! Just be sure to thaw it completely in the fridge overnight or quickly under cold running water. Pat the shrimp dry before marinating to get a nice sear when cooking.
How Do I Store Leftover Salad?
Store leftovers in an airtight container in the fridge for up to 2 days. Keep the dressing separate if possible to prevent the greens from wilting. Toss everything together just before serving again.
Can I Substitute the Olives or Cheese?
Absolutely! If you don’t like Kalamata olives, green olives, or feta, you can swap them for capers, sun-dried tomatoes, or fresh mozzarella for a different flavor profile.
Is It Possible to Make This Salad Ahead of Time?
You can prep the shrimp and chop the salad ingredients a few hours ahead. Keep the shrimp and salad separate, then toss with dressing right before serving to keep everything fresh and crisp.