Gulf Coast Shrimp Caprese Salad

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Updated: 7/20/2020

This meld of flavors strikes a perfect balance—it's light and refreshing, but completely satisfying.

Serves: 4 Save

Ingredients (18)

  • Marinade and shrimp:
  • 3 tablespoon olive oil, divided
  • Finely grated rind of 1 lime
  • 1 tablespoon lime juice
  • 1 teaspoon italian herbs
  • 1 garlic clove, crushed
  • 1/4 teaspoon coarse salt
  • Freshly ground black pepper
  • 1 pound fresh shrimp, cleaned & deviened
  • Salad and dressing:
  • 2 cup coarsely chopped tomatoes
  • 8 large basil leaves, slivered
  • 6 ounce fresh mozzarella cheese, cubed
  • 1 tablespoon olive oil
  • Juice of 1 lime
  • 2 dash white balsamic vinegar
  • 1/4 teaspoon coarse salt
  • Freshly ground black pepper

Ingredient Facts and Health Benefits

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!

Directions

  1. To prepare marinade, combine 2 tablespoons olive oil and next six ingredients (oil through pepper) in a mixing bowl. Whisk well. Add shrimp and stir to coat well. Let marinate 15 minutes. Drain, discarding marinade.
  2. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. When hot, add shrimp and cook 2 minutes on each side or until shrimp is done. Do not overcook. Remove shrimp from pan.
  3. To prepare salad, combine tomatoes, basil and cheese in a salad bowl. Mix well. Combine olive oil, lime juice, vinegar, salt and pepper in a measuring cup. Whisk and pour over tomato mixture. Toss. Divide among 4 serving plates and top with shrimp.