Italian Grilled Shrimp Salad Recipe

Shrimp: Peeled and deveined, these are the star of the salad, providing a succulent and juicy protein.

Olive oil: Used to marinate the shrimp, adding richness and helping to grill them perfectly.

Italian seasoning: A blend of herbs that infuses the shrimp with classic Italian flavors.

Garlic: Minced to add a pungent and aromatic depth to the shrimp marinade.

Mixed greens: A fresh base for the salad, providing a variety of textures and flavors.

Cherry tomatoes: Halved for a burst of sweetness and color in the salad.

Red onion: Thinly sliced to add a sharp and tangy crunch.

Feta cheese: Crumbled over the salad for a creamy and tangy contrast.

Balsamic vinaigrette: Drizzled over the salad to tie all the flavors together with a sweet and tangy finish.

When grilling shrimp, ensure they are evenly coated with olive oil and seasoning to prevent sticking and to enhance flavor. Use a grill basket or skewers to make turning easier and to avoid losing any shrimp through the grates. Keep a close eye on the shrimp, as they cook quickly; overcooking can make them tough and rubbery. Aim for a perfect pink and opaque appearance, which usually takes just 2-3 minutes per side.

• shrimp - Substitute with scallops: Scallops have a similar texture and mild flavor, making them a great alternative for seafood lovers.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, suitable for grilling.

• italian seasoning - Substitute with herbes de Provence: This blend includes similar herbs like rosemary, thyme, and oregano, providing a comparable flavor profile.

• garlic - Substitute with shallots: Shallots offer a milder, sweeter taste that can complement the other ingredients well.

• mixed greens - Substitute with arugula: Arugula adds a peppery flavor that can enhance the overall taste of the salad.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes are slightly sweeter and have a similar texture, making them an easy swap.

• red onion - Substitute with shallots: Shallots provide a milder, less pungent flavor that can be more palatable in salads.

• feta cheese - Substitute with goat cheese: Goat cheese has a creamy texture and tangy flavor that works well in salads.

• balsamic vinaigrette - Substitute with red wine vinaigrette: Red wine vinaigrette offers a tangy and slightly sweet flavor that complements the salad ingredients.

• To store the Italian grilled shrimp salad, first ensure the shrimp has completely cooled to room temperature. This prevents condensation and sogginess.

• Separate the shrimp from the mixed greens to maintain the freshness and texture of the salad. Place the shrimp in an airtight container.

• Store the mixed greens, cherry tomatoes, red onion, and feta cheese in a separate airtight container. This keeps the vegetables crisp and the cheese from becoming too soft.

• Keep the balsamic vinaigrette in a small jar or container with a tight-fitting lid. This prevents the salad from becoming soggy and allows you to dress it just before serving.

• Refrigerate all components. The shrimp can be stored for up to 2 days, while the mixed greens and other vegetables can last up to 3-4 days if kept properly.

• When ready to serve, reheat the shrimp gently in a skillet over medium heat for about 2-3 minutes or until warmed through. Avoid microwaving as it can make the shrimp rubbery.

• Assemble the salad by combining the mixed greens, cherry tomatoes, red onion, and feta cheese. Top with the reheated shrimp and drizzle with the balsamic vinaigrette just before serving.

• For freezing, it is best to freeze only the shrimp. Place the cooled shrimp in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.

• Transfer the frozen shrimp to a freezer-safe bag or container, removing as much air as possible to prevent freezer burn. Label with the date.

• The shrimp can be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating.

• Do not freeze the mixed greens, cherry tomatoes, red onion, or feta cheese as they do not freeze well and will lose their texture and flavor.

• When ready to enjoy, follow the same steps for reheating and assembling the salad as mentioned above.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the shrimp on a baking sheet lined with parchment paper.
  3. Lightly drizzle with a bit of olive oil to keep them moist.
  4. Heat for about 5-7 minutes or until the shrimp are warmed through.
  5. While the shrimp are reheating, keep the mixed greens, cherry tomatoes, red onion, and feta cheese in the refrigerator.
  6. Once the shrimp are ready, combine them with the cold salad ingredients and drizzle with balsamic vinaigrette.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil to the skillet.
  3. Add the shrimp and cook for about 2-3 minutes, stirring occasionally, until they are heated through.
  4. Keep the mixed greens and other salad ingredients chilled until ready to serve.
  5. Combine the warm shrimp with the cold salad ingredients and drizzle with balsamic vinaigrette.

• Microwave Method:

  1. Place the shrimp in a microwave-safe dish.
  2. Cover with a damp paper towel to prevent them from drying out.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated.
  4. Keep the mixed greens and other salad ingredients in the refrigerator until the shrimp are ready.
  5. Mix the warm shrimp with the cold salad ingredients and drizzle with balsamic vinaigrette.

• Cold Method:

  1. If you prefer not to reheat the shrimp, you can enjoy them cold.
  2. Simply combine the cold shrimp with the mixed greens, cherry tomatoes, red onion, and feta cheese.
  3. Drizzle with balsamic vinaigrette and toss gently to combine.

• Grill: Used to cook the shrimp, giving them a smoky flavor and perfect grill marks.

• Mixing bowl: Used to toss the shrimp with olive oil, Italian seasoning, and minced garlic.

• Tongs: Handy for flipping the shrimp on the grill and removing them once cooked.

• Salad bowl: Used to combine the mixed greens, cherry tomatoes, red onion, and feta cheese.

• Measuring spoons: Used to measure out the olive oil, Italian seasoning, and balsamic vinaigrette.

• Knife: Essential for mincing the garlic and slicing the red onion.

• Cutting board: Provides a safe surface for chopping and slicing ingredients.

• Salad tongs: Useful for tossing the salad gently to combine all ingredients.

• Serving plates: For presenting the finished salad.

Pre-marinate the shrimp: Marinate the shrimp with olive oil, italian seasoning, and garlic the night before to save time.

Use pre-washed greens: Purchase mixed greens that are already washed and ready to use.

Pre-slice vegetables: Slice the cherry tomatoes and red onion in advance and store them in the fridge.

Crumbled feta: Buy feta cheese that is already crumbled to avoid extra prep work.

Quick grilling: Use a grill pan on the stove if you don't have time to preheat an outdoor grill.