Italian Olive Oil Shrimp Salad is a fresh and tasty dish that brings together tender shrimp, crisp greens, and a bright mix of veggies all tossed in a simple, flavorful olive oil dressing. The shrimp have just the right amount of seasoning, and the drizzle of good-quality Italian olive oil adds a lovely, smooth finish that ties everything together.
I love making this salad when I want something light but still satisfying. It’s so easy to prepare, and I often add a squeeze of lemon or a sprinkle of fresh herbs to make it even more refreshing. The best part is that it feels fancy enough for guests but comes together quickly when I’m hungry on a weeknight.
My favorite way to enjoy this salad is with some crusty bread on the side and a chilled glass of white wine. It feels like a little Italian getaway on a plate! Every time I serve it, people always ask for the recipe—because who doesn’t love a salad that’s both healthy and delicious?
Key Ingredients & Substitutions
Shrimp: Fresh or frozen shrimp work well. If you’re allergic or want a veggie option, cooked artichoke hearts or chickpeas make tasty swaps.
Italian Olive Oil: Using high-quality olive oil makes a big flavor difference. Extra virgin olive oil is best for the dressing. If you don’t have Italian, other good olive oils work too.
Olives: Kalamata olives add richness and a briny kick. If you can’t find them, black olives or green olives are fine substitutes, just adjust salt accordingly.
Feta Cheese: Crumbled feta adds creaminess and tang. For dairy-free, try a sprinkle of nutritional yeast or omit cheese entirely.
How Do I Cook Shrimp Perfectly for Salad?
Shrimp cooks quickly—overcooking makes them rubbery. Here’s my simple method:
- Marinate shrimp briefly with olive oil and seasonings for flavor.
- Heat a skillet to medium-high to get a nice sear.
- Cook shrimp 2 minutes each side until pink and opaque.
- Remove promptly to avoid overcooking.
If you’re unsure, peek inside a shrimp—it should be solid white with no translucent parts. Cooking shrimp this way keeps them tender and juicy in the salad.
Equipment You’ll Need
- Large skillet – perfect for quickly cooking shrimp evenly without crowding the pan.
- Mixing bowls – handy for marinating shrimp and tossing the salad ingredients together.
- Sharp knife – helps slice onions, tomatoes, and herbs cleanly and safely.
- Cutting board – makes chopping veggies easier and keeps your workspace tidy.
- Tongs or a slotted spoon – great for flipping shrimp and draining excess oil.
Flavor Variations & Add-Ins
- Swap shrimp for grilled chicken for a milder, heartier protein that still pairs well with the salad’s flavors.
- Add sliced avocado for creamy texture and healthy fats that balance the tangy feta and olives.
- Include fresh basil or mint leaves to add a bright herbal note that lifts the whole dish.
- Throw in toasted pine nuts or walnuts for a crunchy contrast and nutty taste.
Equipment You’ll Need
- Large skillet – to cook the shrimp quickly and evenly.
- Mixing bowls – for marinating the shrimp and tossing the salad.
- Sharp knife and cutting board – to chop vegetables and herbs.
- Tongs or a spatula – to flip shrimp while cooking.
- Salad bowl – to combine and serve the salad.
Variation Ideas to Try
- Protein alternatives: Swap shrimp with grilled chicken, scallops, or firm tofu for a different taste.
- Extra veggies: Add cucumber, bell peppers, or avocado for extra crunch and creaminess.
- Herbs: Replace dill with fresh basil, parsley, or mint for a unique flavor twist.
- Nuts & seeds: Toss in toasted pine nuts or sunflower seeds for crunch.
- Cheese: Substitute feta with goat cheese or mozzarella for a milder taste.
Can I Use Frozen Shrimp for This Salad?
Yes! Just make sure to fully thaw the shrimp before marinating and cooking. Thaw them overnight in the fridge or place the sealed bag in cold water for about 30 minutes. Pat dry to remove excess moisture for better searing.
How Should I Store Leftovers?
Store any leftover salad in an airtight container in the fridge for up to 2 days. Keep the dressing and shrimp separate if possible to prevent sogginess. Re-toss before serving.
Can I Make This Salad Ahead of Time?
It’s best to prepare the shrimp and chop the veggies in advance, but toss the salad just before serving. This keeps the greens crisp and the shrimp tender.
What Can I Use Instead of Feta Cheese?
Goat cheese or mozzarella are great substitutes if you prefer a milder flavor or are allergic to feta. You can also skip the cheese altogether for a dairy-free option.