Classic Shrimp Caprese Salad Bowls
This classic Caprese salad is given a delightful twist with the addition of succulent shrimp, fresh mozzarella, and a tangy balsamic glaze.
Equipment
- Medium bowl
- Large skillet
- Small saucepan
Ingredients
Main Ingredients
- 1 pound large shrimp peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 2 cups cherry tomatoes halved
- 8 ounces fresh mozzarella balls bocconcini, halved
- 1/2 cup fresh basil leaves torn or roughly chopped
- 4 cups mixed greens or arugula
- 1/2 cup balsamic vinegar
Instructions
Prepare and Cook Shrimp
- Pat the shrimp dry, then toss with olive oil, oregano, garlic powder, salt, and pepper in a medium bowl.
- Heat a large skillet over medium-high heat, then cook the seasoned shrimp for 2-3 minutes per side until pink and opaque, avoiding overcooking.
Make Balsamic Glaze
- Bring balsamic vinegar to a simmer in a small saucepan over medium heat.
- Reduce heat to low and cook for 8-12 minutes, stirring occasionally, until the glaze thickens to coat a spoon; let it cool to thicken further.
Assemble Salad
- Divide the mixed greens evenly among four bowls.
- Arrange the halved cherry tomatoes, fresh mozzarella, and cooked shrimp over the greens in each bowl.
- Drizzle generously with balsamic glaze and garnish with fresh basil leaves before serving.
Notes
For a quicker option, use store-bought balsamic glaze. Ensure shrimp are not overcooked to maintain tenderness. Adjust salt and pepper to your preference.