Italian Olive Oil Shrimp Salad is a fresh and light dish that brings together tender shrimp, bright lemon, juicy tomatoes, and crisp greens—all tossed in a smooth Italian olive oil dressing. The shrimp are perfectly cooked, offering a nice pop of flavor that pairs beautifully with the zesty dressing and fresh vegetables. It’s a simple recipe that feels like a little Mediterranean vacation on your plate.
I love making this salad when I want something quick but still impressive. The best part is that the olive oil dressing is so flavorful, you hardly need any extra seasoning. I often add a sprinkle of fresh parsley or basil, which gives it a nice herbal note. Plus, it’s a great way to use up leftover shrimp or even cook fresh ones right on the stovetop while everything else gets prepped.
One of my favorite ways to enjoy this salad is with some crusty bread on the side, perfect for soaking up every last drop of the olive oil dressing. It also works great for lunch or a light dinner, especially on warmer days when you want something that’s satisfying but not too heavy. Whenever I make it, friends always ask for the recipe, and I’m happy to share because it never disappoints!
Key Ingredients & Substitutions
Shrimp: Fresh or frozen large shrimp work great here. If you can’t find large, medium shrimp are fine too. You can also swap shrimp for cooked scallops or even chickpeas for a vegetarian twist.
Olive Oil: Extra virgin olive oil gives the dressing its rich, fruity flavor. If you don’t have Italian olive oil, any good quality extra virgin olive oil will do. Avoid light or refined olive oils—they don’t have the same punch.
Greens: Arugula adds a peppery bite, but you can use mixed baby greens, spinach, or even kale for variation. Just keep the greens fresh and crisp for the best texture.
Vinegar & Lemon: White or red wine vinegar adds tang, balanced by fresh lemon juice. If you prefer a milder acid, use apple cider vinegar or reduce lemon juice slightly.
How Do I Cook Shrimp to Keep It Juicy and Tender?
Cooking shrimp can be quick but tricky. Here’s how to get tender, juicy shrimp that aren’t rubbery:
- Heat olive oil in a skillet over medium heat—hot but not smoking.
- Season shrimp lightly with salt, pepper, and herbs.
- Place shrimp in one layer and cook without moving for 2-3 minutes until pink on one side.
- Flip shrimp and cook another 2-3 minutes until opaque and slightly firm.
- Remove shrimp as soon as they turn pink and curl up; overcooking makes them tough.
Letting shrimp rest for a few minutes off the heat locks in juices and keeps them tender in your salad.
Equipment You’ll Need
- Nonstick skillet – perfect for cooking shrimp evenly without sticking or extra oil.
- Mixing bowl – large enough to toss the salad ingredients gently without spilling.
- Whisk or fork – to blend the dressing smoothly and combine flavors well.
- Sharp knife – makes slicing tomatoes, onions, and herbs quick and easy.
- Cutting board – a sturdy surface to prepare all your fresh ingredients safely.
Flavor Variations & Add-Ins
- Swap shrimp for grilled chicken strips for a different protein that pairs well with olive oil and herbs.
- Add crumbled feta cheese for a creamy, salty boost that complements the olives and lemon.
- Include sliced cucumber or roasted red peppers to add crunch and extra sweetness.
- Stir in fresh basil or mint leaves for a bright twist that lifts the salad’s freshness.
How to Make Italian Olive Oil Shrimp Salad
Ingredients You’ll Need:
Main Ingredients:
- 1 lb large shrimp, peeled and deveined
- 4 cups fresh arugula or mixed greens
- 1 cup cherry tomatoes, halved
- 1/2 cup green olives, pitted and sliced
- 1/4 cup thinly sliced red onion
Dressing & Seasoning:
- 3 tablespoons Italian extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 2 teaspoons white wine vinegar or red wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon dried Italian herbs (oregano, basil, thyme blend)
- Salt and black pepper, to taste
- Optional garnish: chopped fresh parsley or basil
How Much Time Will You Need?
This recipe takes about 15 minutes from start to finish. Cooking the shrimp and tossing the salad are quick steps, so you’ll have a fresh, delicious meal ready in no time!
Step-by-Step Instructions:
1. Cook the Shrimp:
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the shrimp and season lightly with salt, black pepper, and half of the dried Italian herbs. Cook the shrimp for about 2-3 minutes on each side until they turn pink and are cooked through. Remove the pan from heat and let the shrimp cool slightly.
2. Prepare the Dressing:
In a small bowl, whisk together the remaining olive oil, fresh lemon juice, vinegar, minced garlic, dried Italian herbs, salt, and black pepper. Mix until the dressing is smooth and well combined.
3. Assemble the Salad:
In a large bowl, add the fresh arugula or mixed greens, cherry tomatoes, sliced green olives, and thinly sliced red onion.
4. Dress and Toss:
Pour the dressing over the salad and toss everything gently to make sure the greens and vegetables are evenly coated with the flavorful dressing.
5. Add the Shrimp:
Place the cooked shrimp on top of the dressed salad. If there’s any leftover dressing in the pan, drizzle it over the shrimp for extra flavor.
6. Garnish and Serve:
Sprinkle the salad with fresh parsley or basil if you like. Serve right away, and enjoy! This salad pairs wonderfully with some crusty Italian bread on the side.
Can I Use Frozen Shrimp for This Salad?
Yes! Just make sure to fully thaw the shrimp before cooking. Thaw them overnight in the fridge or for a quicker method, place them in a sealed bag and submerge in cold water for about 20 minutes. Pat dry before cooking to avoid excess moisture.
How Long Can I Store Leftover Salad?
This salad is best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 1 day. Keep the dressing separate if possible to prevent the greens from wilting.
Can I Substitute the Greens?
Absolutely! If arugula isn’t your favorite, try baby spinach, mixed greens, or even romaine lettuce for a different texture and flavor.
What Can I Use Instead of Green Olives?
If you don’t have green olives, kalamata or black olives work well too. You can also leave them out if you prefer a milder taste.
