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This Caprese Shrimp Salad transforms the classic Italian combination into a satisfying, protein-packed meal. Juicy tomatoes, fresh basil, and creamy mozzarella pair with garlicky shrimp and a sweet-tangy balsamic glaze. It’s elegant yet effortless, perfect for a quick dinner or alfresco lunch.

Why You’ll Love This Caprese Shrimp Salad

Complete meal: Lean protein, fresh veggies, and healthy fats in one bowl.
Perfect flavor balance: Sweet shrimp, tangy balsamic, acidic tomatoes, and creamy mozzarella.
Ready in 20 minutes: Minimal prep and fast cooking for an impressive result.
Versatile serving: Enjoy warm, at room temperature, or chilled with various bases.

Ingredients & Tools

450 g large raw shrimp, peeled and deveined
3 tbsp extra virgin olive oil, divided
4 cloves garlic, minced
1 tbsp fresh lemon juice
2 tbsp balsamic glaze, plus more for drizzling
500 g cherry or grape tomatoes, halved
225 g fresh mozzarella pearls (ciliegine) or a ball torn into chunks
1 large handful fresh basil leaves, plus more for garnish
½ tsp sea salt, or to taste
¼ tsp freshly cracked black pepper
Pinch of red pepper flakes (optional)

Tools: A large skillet, a medium mixing bowl, and a set of measuring spoons.

Notes: Use the best extra virgin olive oil and sweet, in-season tomatoes for the best flavor.

Nutrition (per serving)

Calories:	385 kcal
Protein:	32 g
Fat:	22 g
Carbs:	12 g
Fiber:	2 g

Serves: 4 | Prep Time: 10 minutes | Cook Time: 8 minutes | Total Time: 18 minutes

Before You Start: Tips & Ingredient Notes

Get the right shrimp. I highly recommend using raw, peeled, and deveined shrimp for the best texture and flavor. If they’re frozen, just thaw them overnight in the fridge or under cold running water. Pat them very dry with paper towels—this is the secret to a good sear.
Don’t confuse balsamic glaze with vinegar. Balsamic glaze (or cream) is thicker, sweeter, and syrupy, while vinegar is much more acidic and liquid. The glaze helps create that beautiful, clingy coating on the shrimp and tomatoes. You can find it in most supermarkets near the oils and vinegars.
Fresh mozzarella is non-negotiable. The soft, milky balls stored in water are what you’re after here, not the low-moisture, block kind used for pizza. The creamy texture is a core part of the Caprese experience. If you can only find a large ball, just tear it into bite-sized pieces with your hands.
Tomato timing matters. Halve your tomatoes just before you’re ready to assemble the salad. If you cut them too far in advance, they can lose some of their precious juice and become a bit watery.

How to Make Caprese Shrimp Salad

Step 1: Start by prepping your shrimp. Make sure they are thoroughly patted dry with paper towels—this is crucial for getting a nice golden sear instead of them steaming in the pan. Place the dried shrimp in a medium bowl. Add two tablespoons of the olive oil, the minced garlic, lemon juice, a pinch of salt, and black pepper. Toss everything together until the shrimp are evenly coated. Let them marinate for just 5-10 minutes while you prep the other ingredients. You’ll notice the aroma of the garlic and lemon already starting to work its magic.

Step 2: While the shrimp marinates, halve your cherry tomatoes and place them in a large serving bowl. Add the fresh mozzarella pearls and the handful of fresh basil leaves. A little trick here: if your basil leaves are very large, you can tear them gently with your hands, which releases more of their fragrant oils than cutting them with a knife would.

Step 3: Now, it’s time to cook the shrimp. Heat your large skillet over medium-high heat. You want the pan to be properly hot before adding the shrimp. Once hot, add the shrimp in a single layer, making sure not to crowd the pan (you might need to do this in two batches). Cook for about 1-2 minutes per side, until they turn pink and opaque and develop a slight golden crust. The trick is not to overcook them—they continue to cook a bit after being removed from the heat.

Step 4: As soon as the shrimp are cooked, reduce the heat to low and immediately add the balsamic glaze to the hot skillet. It will sizzle and bubble—this is what you want! Quickly toss the shrimp in the glaze for about 30 seconds until they are beautifully coated and glossy. The glaze will thicken slightly and cling to each shrimp. This step adds a wonderful caramelized sweetness that balances the dish perfectly.

Step 5: Pour the hot, glazed shrimp and any pan juices directly over the waiting tomatoes, mozzarella, and basil in the serving bowl. The residual heat from the shrimp will slightly wilt the basil and warm the tomatoes and cheese, encouraging all the flavors to meld together. Drizzle the remaining one tablespoon of olive oil over everything and give the salad a very gentle toss to combine.

Step 6: Finally, taste and adjust the seasoning. You might want another pinch of salt or a crack of black pepper. For a final flourish, drizzle a little extra balsamic glaze over the top and garnish with a few more fresh basil leaves. Serve immediately while it’s still warm and the textures are at their best.

Storage & Freshness Guide

Fridge: Store leftovers in an airtight container for up to 2 days.
Freezer: Not recommended—texture of shrimp, tomatoes, and mozzarella becomes mushy.
Reviving: Best enjoyed fresh; leftovers can be eaten cold or gently reheated.

Serving Suggestions

Complementary Dishes

Garlic Bread — It’s a classic for a reason. The crispy, buttery bread is perfect for sopping up the incredible juices and balsamic glaze at the bottom of the bowl. You won’t want to waste a single drop.
Lemon Herb Orzo — For a more substantial meal, serve this salad on a bed of fluffy orzo pasta tossed with lemon zest and chopped fresh herbs like parsley and dill. The pasta absorbs the dressing beautifully.
A Simple Arugula Salad — The peppery bite of arugula dressed with just a squeeze of lemon provides a crisp, refreshing contrast to the rich, savory shrimp and creamy cheese.

Drinks

A Crisp Sauvignon Blanc — The wine’s citrusy and herbal notes mirror the lemon and basil in the salad, creating a wonderfully harmonious pairing that cleanses the palate between bites.
Sparkling Water with Citrus — For a non-alcoholic option, nothing beats ice-cold sparkling water with a slice of lemon or lime. The effervescence cuts through the richness and refreshes your taste buds.
A Light Italian Rosé — A dry rosé has the acidity to stand up to the tomatoes and the fruitiness to complement the sweet shrimp, making it an effortlessly chic choice for outdoor dining.

Something Sweet

Lemon Sorbet — After a meal full of bright, savory flavors, a scoop of tangy, palate-cleansing lemon sorbet feels like the most perfect and refreshing finale imaginable.
Affogato — Keep the Italian theme going. A scoop of vanilla gelato drowned in a shot of hot espresso is simple, sophisticated, and the bitter coffee notes are a fantastic contrast to the sweet salad.
Fresh Berries with Mascarpone — A handful of ripe strawberries or raspberries served with a dollop of lightly sweetened mascarpone cream is light, elegant, and doesn’t require any baking.

Top Mistakes to Avoid

Mistake: Overcooking the shrimp. This is the number one error. Shrimp cook incredibly fast and become rubbery and tough if left in the pan for too long. The moment they curl into a “C” shape and turn opaque, they’re done.
Mistake: Adding cold mozzarella to a hot pan. The mozzarella pearls or chunks should never be cooked. They are meant to be gently warmed by the heat of the shrimp, which makes them soft and luscious. If you put them in the skillet, they’ll just melt into a messy puddle.
Mistake: Skipping the step of patting the shrimp dry. I’ve messed this up before too, thinking it wasn’t a big deal. Wet shrimp will steam instead of sear, and you’ll miss out on that lovely caramelized flavor and texture.
Mistake: Using a low-quality balsamic glaze. Read the label. A good glaze should have grape must as the first ingredient, not corn syrup or a lot of additives. The flavor difference is night and day.

Expert Tips

Tip: Let the shrimp come to room temperature. Taking your shrimp out of the fridge about 15 minutes before cooking helps them cook more evenly, preventing the outside from being overdone while the inside is still cold.
Tip: Use the residual pan heat. After you’ve glazed the shrimp and transferred them to the salad bowl, deglaze the hot pan with a tablespoon of water or white wine, scraping up the browned bits. Pour this liquid gold over the salad—it’s packed with flavor.
Tip: Make it ahead for a party. You can prep all the components separately. Cook and glaze the shrimp, and have the tomato-mozzarella-basil mix ready in the bowl. Combine them just before serving so the basil stays fresh and vibrant.
Tip: Add a textural crunch. For a final touch, sprinkle some toasted pine nuts or slivered almonds over the finished salad. The nutty crunch provides a wonderful contrast to the soft shrimp and creamy cheese.

FAQs

Can I make this salad ahead of time?
You can prep the components ahead, but I highly recommend assembling it just before serving for the best texture. Cook the shrimp and keep them separate from the tomato and mozzarella mixture in the fridge. The basil should be added at the very last minute to prevent wilting. When ready to eat, gently reheat the shrimp for a minute in a pan or microphone, then combine everything. The salad is also delicious served cold, but the magic is in that slightly warm combination.

What can I use instead of balsamic glaze?
If you can’t find balsamic glaze, you can make a quick substitute by simmering ½ cup of regular balsamic vinegar with a teaspoon of honey or maple syrup in a small saucepan over low heat until it reduces by about half and becomes syrupy. Let it cool slightly before using. It won’t be quite as thick, but it will provide a similar sweet-and-tangy flavor profile.

Is it okay to use cooked shrimp?
It’s possible, but you’ll lose a lot of the flavor. Pre-cooked shrimp are already seasoned and won’t absorb the garlic and lemon marinade in the same way. They also tend to be rubberier. If you must use them, thaw them completely and add them to the skillet just to warm through with the balsamic glaze for about 30-60 seconds. The final dish will be less flavorful, so you may need to be more generous with the salt and pepper.

Can I add other vegetables?
Absolutely! This recipe is very adaptable. Sliced avocado adds a wonderful creaminess. Thinly sliced red onion provides a nice sharp bite. You could also toss in some roasted bell peppers or even some canned artichoke hearts (well-drained). Just be mindful of adding watery vegetables like cucumber, as they can dilute the dressing.

How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The tomatoes will release more water, and the basil will wilt, so it won’t be as visually stunning, but it will still taste great. I don’t recommend freezing this salad, as the texture of the shrimp, tomatoes, and mozzarella will become very mushy upon thawing.

Caprese Shrimp Salad

Cost Level $$

Category Shrimp Recipes

Difficulty Medium

Cuisine Italian, mediterranean

Servings 4

Total Time 18 minutes

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Make this easy Caprese Shrimp Salad in just 20 minutes! A protein-packed meal with juicy shrimp, fresh mozzarella, and balsamic glaze. Get the recipe now!

Ingredients

For the Shrimp Marinade

450 g large raw shrimp (peeled and deveined)
3 tbsp extra virgin olive oil (divided)
4 cloves garlic (minced)
1 tbsp fresh lemon juice
2 tbsp balsamic glaze (plus more for drizzling)
0.5 tsp sea salt (or to taste)
0.25 tsp freshly cracked black pepper

For the Salad

500 g cherry or grape tomatoes (halved)
225 g fresh mozzarella pearls (ciliegine or a ball torn into chunks)
1 large handful fresh basil leaves (plus more for garnish)
pinch red pepper flakes (optional)

Instructions

01
Start by prepping your shrimp. Make sure they are thoroughly patted dry with paper towels—this is crucial for getting a nice golden sear instead of them steaming in the pan. Place the dried shrimp in a medium bowl. Add two tablespoons of the olive oil, the minced garlic, lemon juice, a pinch of salt, and black pepper. Toss everything together until the shrimp are evenly coated. Let them marinate for just 5-10 minutes while you prep the other ingredients. You’ll notice the aroma of the garlic and lemon already starting to work its magic.
02
While the shrimp marinates, halve your cherry tomatoes and place them in a large serving bowl. Add the fresh mozzarella pearls and the handful of fresh basil leaves. A little trick here: if your basil leaves are very large, you can tear them gently with your hands, which releases more of their fragrant oils than cutting them with a knife would.
03
Now, it’s time to cook the shrimp. Heat your large skillet over medium-high heat. You want the pan to be properly hot before adding the shrimp. Once hot, add the shrimp in a single layer, making sure not to crowd the pan (you might need to do this in two batches). Cook for about 1-2 minutes per side, until they turn pink and opaque and develop a slight golden crust. The trick is not to overcook them—they continue to cook a bit after being removed from the heat.
04
As soon as the shrimp are cooked, reduce the heat to low and immediately add the balsamic glaze to the hot skillet. It will sizzle and bubble—this is what you want! Quickly toss the shrimp in the glaze for about 30 seconds until they are beautifully coated and glossy. The glaze will thicken slightly and cling to each shrimp. This step adds a wonderful caramelized sweetness that balances the dish perfectly.
05
Pour the hot, glazed shrimp and any pan juices directly over the waiting tomatoes, mozzarella, and basil in the serving bowl. The residual heat from the shrimp will slightly wilt the basil and warm the tomatoes and cheese, encouraging all the flavors to meld together. Drizzle the remaining one tablespoon of olive oil over everything and give the salad a very gentle toss to combine.
06
Finally, taste and adjust the seasoning. You might want another pinch of salt or a crack of black pepper. For a final flourish, drizzle a little extra balsamic glaze over the top and garnish with a few more fresh basil leaves. Serve immediately while it’s still warm and the textures are at their best.