Mediterranean Shrimp Salad

The flavors of the Mediterranean are so fresh and vibrant.  As I always tend to fall back to my Mediterranean roots, when it comes to food, I decide to make a refreshing and colorful shrimp salad.  You may enjoy this zesty and colorful salad for lunch, dinner, or as an appetizer, if you serve a smaller portion.  I prefer it for lunch with a glass of Sauvignon Blanc, while sitting outside on a beautiful sunny day with Kevin and my friends.  I guess that is one way to be transported to the Mediterranean, while staying in Dallas.



1 lb Shrimp 26 – 30 count
1/2 teaspoon Salt
2 tablespoons Corn Starch
6 grinds Black Pepper
1 teaspoon Paprika
1 tablespoon organic Butter
2 tablespoons Extra Virgin Olive Oil

In a bowl, add the salt, pepper, corn starch, and paprika to the shrimp.  Make sure they are coated thoroughly.  In a hot sauté pan, add the butter and the olive oil.  Sauté the shrimp for about 2 minutes on each side, or until it is pink and firm.  Remove the shrimp, and place them on a plate covered with a paper towel to absorb the access grease.


2 cups Cherry Tomatoes
1/4 cup Capers
1/2 cup Kalamata Olives
1 cup Italian Parsley leaves
2 Lemons – zest
1 large Shallot
1/4 teaspoon Salt
12 grinds Black
1 Lemon – juiced – or 2 tablespoons Lemon juice
1/4 cup Extra Virgin Olive Oil – plus little extra for drizzle finish

Slice the tomatoes and olives in halves, and place them in a bowl.  Finely dice the shallot, and add it to the bowl.  Add the capers, parsley leaves, zest of two lemons, juice of one lemon, extra virgin olive oil, salt, and pepper.  With a spoon, gently toss the ingredients together.

It is very important to use very good quality extra virgin olive oil, whenever you are adding it to salads, fresh vegetables, fresh herbs, dressings, salsas, or anything that will not be cooked.

Plate all the salad on a serving platter or a portion of the salad on a salad plate of your choice, then add some of the shrimp on top.  If you want to keep the shrimp very crispy, do not mix them with the salad, because the crispy coating will become slightly soggy.  However, if you want to coat the shrimp with the lemony dressing, then go ahead and mix them with the salad.  Finish the dish with a drizzle of extra virgin olive oil.  Pour yourself a glass of Sauvignon Blanc and enjoy.

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