🦐 Italian Seafood Salad
This Italian Seafood Salad is ready in 20 minutes. Shrimp and scallops get a quick sear, then toss with tomatoes, cucumber, olives, and red onion in extra-virgin olive oil, lemon, garlic, and herbs. Serve it cold or just warm.
I love how bright this bowl stays. The seafood only needs a few minutes in the pan, and that extra black pepper is not optional. 🌿
Jump to Recipe ↓ 🦐
Why You’ll Love This Salad 🌿
- 🦐 Ready in 20 minutes
- 🦪 Shrimp and scallops in one bowl
- 🍅 Tomatoes, cucumber, and olives
- 🍋 Lemon-olive oil dressing
- 🧅 Sweet red onion
- 🌿 Fresh herbs and black pepper
- 🍽️ Anti-inflammatory Mediterranean seafood salad
Why This Salad Fits an Anti-Inflammatory Mediterranean Plate
This is the Italian table version of a Mediterranean seafood bowl: extra-virgin olive oil, lemon, garlic, olives, and herbs. Shrimp and scallops are lean protein. The vegetables stay raw and crunchy so the plate feels light.
Do not overcook the seafood. Pull it as soon as the shrimp turn pink and the scallops go just opaque. They finish in the dressing.
Frequently Asked Questions ❓
Can I add calamari? 🦑
Yes. Slice cleaned squid into rings and sear 1–2 minutes. It belongs in a classic Italian seafood salad.
Do I serve it hot or cold? 🧊
Just warm is best the first hour. It also holds in the fridge for lunch the next day. Stir and add a squeeze of lemon before serving.
Can I use frozen shrimp and scallops? ❄️
Yes. Thaw and pat them very dry or they water down the dressing.
What olives should I use? 🫒
Kalamata or other dark olives match the photo. Drain them well.
🦐 Italian Seafood Salad
Ingredients 🛒
For the Salad
- 8 oz (225 g) large shrimp, peeled and deveined
- 8 oz (225 g) sea scallops
- 1 tablespoon extra-virgin olive oil
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, chunked
- ⅓ cup Kalamata olives
- ¼ red onion, thinly sliced
- ¼ cup fresh parsley or basil, chopped
For the Dressing
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 garlic clove, minced
- ½ teaspoon dried oregano
- ½ teaspoon sea salt
- ½ teaspoon black pepper
Instructions 👩🍳
- Pat the shrimp and scallops dry. Season with a pinch of salt and pepper.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear the scallops 2 minutes per side. Add the shrimp and cook 2–3 minutes more, until pink. Cool for a minute.
- Add the tomatoes, cucumber, olives, red onion, and herbs to a bowl. Add the seafood.
- Whisk the olive oil, lemon juice, garlic, oregano, salt, and black pepper.
- Pour the dressing over the salad and toss gently. Taste and add more lemon if needed. Serve just warm or chilled.
Nutrition
| Nutrient | Per serving (1/4) |
|---|---|
| Calories | 250 |
| Protein | 22g |
| Net carbohydrates | 6g |
| Total carbohydrates | 8g |
| Fiber | 2g |
| Total fat | 15g |
| Sodium | 620mg |
Estimates based on shrimp, scallops, vegetables, olives, and extra-virgin olive oil. Exact numbers vary with seafood size.
Notes & Tips 💡
- Dry seafood and a hot pan keep the shrimp and scallops from going watery.
- Extra-virgin olive oil is the dressing. Use one you like the taste of.
- If the onion is sharp, soak the slices in cold water for 5 minutes and pat dry.
- This salad likes a 10-minute rest so the seafood takes on the lemon.
- Leftovers keep 1 day. Stir before serving and add a fresh squeeze of lemon.
This Italian Seafood Salad is bright, briny, and done in 20 minutes. A simple bowl built on olive oil, lemon, shrimp, and scallops. 🦐🍋
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
