Gulf Coast Shrimp Caprese Salad

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


  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.

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