Italian Olive Oil Shrimp Salad is a light and refreshing dish that’s perfect for warmer days or when you want something healthy but delicious. The shrimp are tender and sweet, perfectly coated in rich Italian olive oil, while crisp greens and fresh herbs bring a burst of flavor and color to the bowl. A simple lemon dressing ties everything together with a bright, zesty touch.
I love making this salad when I want a meal that feels fresh but still filling. The olive oil really makes a difference—it not only adds a lovely smoothness but also helps bring out the natural taste of the shrimp. One tip I’ve found is to use good quality olive oil because it lifts the whole dish. Plus, it’s super quick to throw together, which makes it great for busy weeknights or casual lunches.
Whenever I serve this, I like to add some crunchy bread on the side or a sprinkle of parmesan cheese. It’s one of those meals that’s simple yet special enough to share with friends or family. And honestly, I find myself coming back to it whenever I want something that feels both light and satisfying in the best way possible.
Key Ingredients & Substitutions
Shrimp: Large peeled shrimp are perfect here for tenderness and quick cooking. If you can’t find fresh ones, frozen shrimp work well too – just thaw and pat dry before marinating.
Italian Olive Oil: Extra virgin olive oil gives the salad its rich, fruity flavor. Use a good quality brand as it really shines. If needed, you can substitute with other mild olive oils but avoid strong or bitter ones.
Arugula: This leafy green adds a peppery bite that balances the shrimp and dressing. You can swap with baby spinach or mixed salad greens if you want a milder taste.
Cherry Tomatoes & Olives: These bring freshness and briny notes. If olives aren’t your thing, capers or sun-dried tomatoes can be a nice twist.
Garlic & Lemon Juice: They brighten the marinade and dressing, making the shrimp taste fresh and zesty. Fresh lemon juice is best here, but bottled lemon juice can work in a pinch.
How Do I Cook Shrimp So They Stay Tender and Juicy?
Shrimp cook very fast and can turn rubbery if overcooked. To keep them tender:
- Marinate shrimp for about 15-20 minutes to infuse flavor without breaking down the texture.
- Heat your pan to medium-high so shrimp cook quickly, searing lightly for flavor.
- Cook shrimp about 2-3 minutes per side – they’re done as soon as they turn pink and opaque.
- Remove immediately from heat to prevent overcooking.
Remember, shrimp carry residual heat after cooking, so pulling them off the pan right away is key. This way, your salad will have shrimp that are perfectly juicy every time!
Equipment You’ll Need
- Large skillet – great for quickly cooking shrimp evenly without crowding.
- Mixing bowls – one for marinating shrimp and another for tossing the salad.
- Sharp knife – helps you slice onions and tomatoes cleanly.
- Whisk or fork – perfect for mixing the dressing smoothly.
- Salad bowl – roomy enough to toss ingredients without spilling.
Flavor Variations & Add-Ins
- Swap shrimp for grilled chicken strips when you want a different protein that still pairs well with olive oil and lemon.
- Add crumbled feta or shaved parmesan for a creamy, salty touch that complements the olives and herbs.
- Include cucumber slices or diced avocado to add fresh crunch or creamy texture.
- Mix in fresh basil or mint leaves for a cool herbal twist that brightens the salad.
Italian Olive Oil Shrimp Salad
Ingredients You’ll Need:
Shrimp & Marinade:
- 1 pound (450g) large shrimp, peeled and deveined
- 3 tablespoons extra virgin Italian olive oil, plus extra for dressing
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano or Italian seasoning
- Salt and freshly ground black pepper, to taste
Salad:
- 4 cups fresh arugula (rocket) leaves
- 1 cup cherry tomatoes, halved
- ½ small red onion, thinly sliced
- ½ cup green olives, pitted and halved
- 2 tablespoons fresh parsley, finely chopped (optional)
- 1 teaspoon red wine vinegar (optional)
How Much Time Will You Need?
This simple Italian Olive Oil Shrimp Salad takes about 10 minutes to prepare and marinate the shrimp, 6-8 minutes to cook them, plus 5 minutes to toss everything together. Expect a total of around 20-25 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Shrimp Marinade and Marinate:
In a medium bowl, whisk together the 3 tablespoons of Italian olive oil, minced garlic, lemon juice, oregano, salt, and pepper. Add the shrimp and toss gently until all shrimp are evenly coated. Let them marinate at room temperature for 15-20 minutes to absorb the flavors.
2. Cook the Shrimp:
Heat a large skillet over medium-high heat. Add the marinated shrimp along with any leftover marinade. Cook the shrimp for 2-3 minutes on each side until they turn pink, opaque, and just cooked through. Be careful not to overcook so they stay tender. Remove from heat.
3. Assemble the Salad:
In a large bowl, combine the arugula, cherry tomatoes, sliced red onions, and green olives. In a small bowl, whisk together 2 tablespoons of extra virgin olive oil, lemon juice (optional), red wine vinegar (optional), salt, and pepper to create the dressing.
Add the cooked shrimp on top of the salad, then drizzle the dressing over all the ingredients. Toss gently to combine everything evenly.
Sprinkle with fresh parsley if using for added color and a fresh burst of flavor, and serve right away. This salad pairs wonderfully with crusty bread or a light Italian white wine.
Can I Use Frozen Shrimp for This Salad?
Yes, frozen shrimp work well! Just be sure to thaw them completely in the fridge overnight or under cold running water. Pat them dry before marinating to prevent extra moisture in the salad.
How Should I Store Leftovers?
Store leftover salad in an airtight container in the fridge for up to 2 days. Keep the dressing separate if possible to maintain the freshness of the greens, and toss everything together just before serving.
Can I Substitute Other Greens for Arugula?
Absolutely! Baby spinach, mixed salad greens, or even romaine lettuce are great alternatives if you prefer a milder flavor or can’t find arugula.
Can I Make the Dressing Ahead of Time?
Yes, you can mix the dressing a day ahead and keep it refrigerated. Just give it a good whisk before drizzling over the salad to recombine the ingredients.
