Gulf Coast Shrimp Caprese Salad

  • Yield 4 servings

Recipe for Shrimp Caprese Salad.
Jessica Merchant


Marinade and shrimp:
3 tablespoons 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 cups coarsely chopped tomatoes
8 large basil leaves, slivered
6 ounces fresh mozzarella cheese, cubed
1 tablespoon olive oil
Juice of 1 lime
2 dashes 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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