Italian Grilled Shrimp Salad Recipe

Shrimp: Fresh, peeled, and deveined shrimp are the star of this dish, providing a succulent and smoky flavor when grilled.

Olive oil: Used to coat the shrimp, adding richness and helping to prevent sticking on the grill.

Italian seasoning: A blend of dried herbs like basil, oregano, and thyme that adds a burst of Italian flavor to the shrimp.

Garlic: Minced garlic infuses the shrimp with a robust and aromatic flavor.

Mixed greens: A combination of leafy greens that forms the base of the salad, providing a fresh and crisp texture.

Cherry tomatoes: Halved cherry tomatoes add a juicy and sweet element to the salad.

Red onion: Thinly sliced red onion adds a sharp and slightly sweet flavor, as well as a bit of crunch.

Feta cheese: Crumbled feta cheese adds a tangy and creamy texture to the salad.

Balsamic vinaigrette: A sweet and tangy dressing that ties all the flavors together, enhancing the overall taste of the salad.

When grilling shrimp, ensure they are evenly coated with olive oil and seasoning to prevent sticking and enhance flavor. Use a grill basket or skewers to keep the shrimp from falling through the grates. For perfectly cooked shrimp, look for a firm texture and a pink, opaque color. Overcooking can make them rubbery, so keep a close eye on the grill.

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

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

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

• garlic - Substitute with shallots: Shallots offer a milder, slightly sweet flavor that can complement the dish well.

• mixed greens - Substitute with arugula: Arugula adds a peppery taste and a different texture, enhancing the salad's complexity.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes are slightly sweeter and have a similar size and texture.

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

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

• balsamic vinaigrette - Substitute with red wine vinaigrette: Red wine vinaigrette offers a similar acidity and can complement the salad ingredients effectively.

• To store the Italian Grilled Shrimp Salad, place the shrimp and salad greens in separate airtight containers. This prevents the greens from becoming soggy.
• Keep the shrimp in the refrigerator for up to 2 days. Ensure they are completely cooled before sealing the container to avoid condensation.
• Store the mixed greens, cherry tomatoes, red onion, and feta cheese in another container, also in the refrigerator. These can stay fresh for up to 3 days.
• For the balsamic vinaigrette, keep it in a small jar or container with a tight-fitting lid. Shake well before using and store in the refrigerator for up to a week.
• If you need to freeze the shrimp, lay them out on a baking sheet in a single layer and freeze until solid. Then transfer to a freezer-safe bag or container. They can be frozen for up to 2 months.
• When ready to use, thaw the shrimp in the refrigerator overnight. Reheat gently in a skillet over medium heat or enjoy cold.
• Avoid freezing the mixed greens and vegetables as they will lose their texture and become mushy upon thawing.
• To assemble the salad after storing, combine the mixed greens, cherry tomatoes, red onion, and feta cheese in a bowl. Add the shrimp and drizzle with the balsamic vinaigrette. Toss to combine and serve immediately.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the shrimp and vegetables evenly on a baking sheet. Cover with aluminum foil to retain moisture. Heat for about 10 minutes or until the shrimp are warmed through. Be careful not to overcook the shrimp, as they can become rubbery.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil to the pan. Toss in the shrimp and vegetables, stirring occasionally. Cook for about 5 minutes or until everything is heated through. This method helps maintain the texture of the shrimp and the crispness of the vegetables.

• Microwave Method: Place the shrimp and vegetables in a microwave-safe dish. Cover with a microwave-safe lid or microwave-safe plastic wrap, leaving a small vent for steam to escape. Heat on medium power for 1-2 minutes, checking halfway through to ensure even heating. Stir and continue heating if necessary. This method is quick but may slightly alter the texture of the shrimp.

• Steaming Method: Fill a pot with a small amount of water and bring it to a simmer. Place a steamer basket over the pot and add the shrimp and vegetables. Cover and steam for about 5 minutes or until heated through. This gentle method helps retain the moisture and flavor of the shrimp and vegetables.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the shrimp and vegetables in the air fryer basket in a single layer. Heat for about 3-4 minutes, shaking the basket halfway through to ensure even heating. This method can help maintain the crispiness of the vegetables while reheating the shrimp efficiently.

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

• Mixing bowl: Essential for tossing the shrimp with olive oil, Italian seasoning, and minced garlic.

• Tongs: Handy for flipping the shrimp on the grill to ensure even cooking.

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

• Salad tongs: Useful for tossing the salad ingredients together with the grilled shrimp and balsamic vinaigrette.

• Cutting board: Provides a surface for slicing the cherry tomatoes and red onion.

• Chef's knife: Necessary for cutting the cherry tomatoes and thinly slicing the red onion.

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

• Garlic press: Convenient for mincing the garlic clove.

• Serving platter: Ideal for presenting the finished salad.

Prep ingredients ahead: Peel and devein the shrimp in advance to save time on cooking day.

Use pre-washed greens: Opt for pre-washed mixed greens to cut down on prep time.

Pre-make vinaigrette: Prepare the balsamic vinaigrette ahead of time and store it in the fridge.

Quick marination: Marinate the shrimp for just 10-15 minutes while you prep other ingredients.

Batch grilling: Grill a larger batch of shrimp and use leftovers for another meal.