Meatless Friday: Italian Shrimp Salad



I love salads, and I love shrimp. Both are quick, easy, and delicious. This recipe takes less than 20 minutes to prepare. Of course, you could use a store-bought vinaigrette, but they don’t taste as good!

"Meatless Friday: Italian Shrimp Salad" by Karen Ullo (

Copyright 2020 Karen Ullo. All rights reserved.


4-6 cups fresh spinach
1 colorful bell pepper, slice into strips and chop them in half
2 medium tomatoes, chopped


2 oz. extra virgin olive oil
1.5 oz. balsamic vinegar
1 T honey
Sprinkle of salt (1/8 t or less)
½ t Italian seasoning

Whisk together all ingredients. Toss with the salad.


½-1 lb. shrimp, peeled and deveined
Juice of 1 lemon
2 t white wine
1 t olive oil
Sprinkle of salt
¼ t Italian seasoning

Combine all ingredients in a Ziploc bag and massage to coat the shrimp with marinade. Add entire contents of bag to a hot skillet and sauté over medium heat, about 1-2 minutes per side, until the shrimp is just pink.


Slices or pearls of fresh mozzarella (make sure it says “fresh”) and 1-2 leaves chopped basil per plate.

To Plate:

Lay down the dressed salad, then cheese and basil, then shrimp.


What’s cooking? Find all our Meatless Friday featured recipes here.

Copyright 2020 Karen Ullo


About Author

Karen Ullo is the author of two novels, Jennifer the Damned (2015) and Cinder Allia (2017). She is also the managing editor of the Catholic literary journal Dappled Things, as well as a wife and mother of two. Find out more at

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