Italian Olive Oil Shrimp Salad is a fresh and light dish that brings together juicy shrimp, crisp greens, and the bright flavors of olive oil and herbs. The shrimp are tender and perfectly cooked, while the salad feels refreshing with a hint of garlic and lemon—classic tastes that make this salad really stand out.
I love making this salad when I want something quick but a little special. The olive oil gives it such a smooth and silky feel that really lifts all the flavors without being heavy. I like to add a little extra cracked pepper and a squeeze of lemon on top, just to brighten everything up. It’s easy to put together, but it feels like a special treat every time.
This salad works great as a light lunch or as part of a bigger meal for friends and family. I often serve it with crusty bread on the side or over a bed of baby spinach for some extra greens. It’s a dish I always come back to when the weather starts warming up and I want something fresh and tasty without too much fuss.
Key Ingredients & Substitutions
Shrimp: Fresh or frozen large shrimp work here. I prefer fresh if possible, but frozen shrimp thawed properly also give great results. You can swap for scallops or chunks of firm fish if you want a twist.
Extra Virgin Olive Oil: This is the star dressing ingredient, giving a fruity, smooth flavor. If you don’t have it, a good quality light olive oil works, but avoid strong or heavily flavored oils to keep the taste balanced.
Garlic & Herbs: Fresh garlic and parsley provide freshness and aroma. If you don’t have fresh parsley, dried works but use less. Oregano is optional but adds a classic Italian touch.
Lemon: Lemon zest and juice brighten the dish. You can substitute with a splash of white wine vinegar or lime juice, but lemon is best for that Mediterranean feel.
Salad Greens & Veggies: Mixed greens and endive add crunch and earthiness. Spinach or arugula can replace the greens. Cherry tomatoes add sweetness, and red onion gives a mild bite – you can swap with shallots or omit if desired.
How Do I Cook Shrimp Perfectly for This Salad?
Getting shrimp just right is key—they should be tender, juicy, and not rubbery.
- Pat shrimp dry before marinating so the oil and herbs stick well.
- Marinate only 10-15 minutes to prevent the acid in lemon juice from cooking them too early.
- Cook shrimp on medium-high heat quickly, about 2-3 minutes each side. They turn pink and curl when done.
- Avoid overcooking to keep shrimp tender. Remove from heat as soon as they turn opaque.
Cooking shrimp this way keeps flavor fresh and texture just right, making your salad an easy winner every time.
Equipment You’ll Need
- Large skillet – perfect for sautéing shrimp quickly and evenly.
- Mixing bowl – handy for marinating shrimp and tossing the salad ingredients.
- Sharp knife – essential for slicing onions, lemons, and chopping herbs.
- Citrus juicer or reamer – makes squeezing fresh lemon juice easier and less messy.
- Serving plate or shallow bowl – to arrange the salad nicely for serving.
Flavor Variations & Add-Ins
- Swap shrimp with grilled chicken strips for a lean protein alternative that’s just as tasty.
- Add crumbled feta or shaved Parmesan for a salty, creamy contrast.
- Include sliced avocado for extra creaminess and healthy fats.
- Mix in chopped roasted bell peppers for a sweet, smoky touch and extra color.
How to Make Italian Olive Oil Shrimp Salad?
Ingredients You’ll Need:
Shrimp and Marinade:
- 1 lb (450g) large shrimp, peeled and deveined
- 3 tbsp extra virgin olive oil, plus more for drizzling
- 3 cloves garlic, minced
- 1 tbsp fresh parsley, finely chopped
- 1 tsp dried oregano (optional)
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 lemon (zested and juiced), plus lemon wedges for garnish
Salad:
- 1/2 cup cherry tomatoes, halved
- 1/2 small red onion, thinly sliced into rings
- 1 cup mixed salad greens (e.g., baby lettuce, arugula, baby spinach)
- 1/2 cup endive or Belgian endive leaves, chopped
- Optional: a pinch of red pepper flakes for slight heat
How Much Time Will You Need?
This salad takes about 10-15 minutes to marinate the shrimp, 5-7 minutes to cook the shrimp, and a few minutes to assemble everything. Overall, you can have this delicious Italian Olive Oil Shrimp Salad ready in about 20-25 minutes.
Step-by-Step Instructions:
1. Marinate the Shrimp:
In a medium bowl, mix the shrimp with 3 tablespoons of olive oil, minced garlic, chopped parsley, dried oregano (if using), lemon zest, salt, and pepper. Toss everything well so all shrimp are coated. Let it sit at room temperature for about 10-15 minutes to soak up the flavors.
2. Cook the Shrimp:
Heat a large skillet over medium-high heat. Add the shrimp and marinade, cooking for 2-3 minutes on each side. The shrimp will turn pink and firm up when they’re done. Be careful not to overcook them so they remain tender. Remove the skillet from the heat.
3. Assemble the Salad:
While the shrimp cooks, arrange the mixed salad greens, chopped endive, halved cherry tomatoes, and red onion rings on a large serving plate or shallow bowl. If you like a little heat, sprinkle some red pepper flakes over the salad.
4. Add Shrimp and Dressing:
Spoon the warm shrimp on top of the salad. Drizzle with a little extra virgin olive oil and freshly squeezed lemon juice to taste. You can toss gently if you want to combine all the flavors or leave it layered for a neat presentation.
5. Serve:
Garnish the salad with lemon wedges on the side for squeezing right before eating. Serve immediately as a fresh, light starter or a healthy main course.
Can I Use Frozen Shrimp for This Salad?
Yes, frozen shrimp work well! Just make sure to thaw them completely in the fridge overnight or quickly under cold running water. Pat them dry before marinating to avoid excess moisture.
How Can I Make This Salad Ahead of Time?
You can marinate and cook the shrimp a few hours ahead, then refrigerate separately from the salad greens. Combine and dress everything just before serving to keep the greens crisp.
What Can I Substitute for Mixed Salad Greens?
Feel free to use spinach, arugula, romaine, or any fresh leafy greens you like. Endive adds a nice crunch, but you can skip or replace it with radicchio or kale for a different texture.
How Should I Store Leftovers?
Store shrimp and salad separately in airtight containers in the fridge for up to 2 days. Reheat shrimp gently if desired, but it’s best served fresh for peak flavor and texture.
