Italian Shrimp Antipasto Salad is an Italian-inspired antipasto salad recipe that's make-ahead friendly and perfect for entertaining, combining chilled shrimp with cured meats, mozzarella, and marinated vegetables in a tangy homemade vinaigrette. Every bite balances savory, briny, and fresh flavors, while the simple vinaigrette ties everything together without overpowering the ingredients.
If you enjoy recipes like this, try our Zesty Italian Pasta Salad or our Pesto Tortellini Salad.
Italian Shrimp Antipasto Salad at a Glance 🔎
- 🕒 Prep Time: 20 minutes
- ⏱️ Cook Time: None
- 🧊 Optional Chill: 30 minutes
- 👥 Servings: 6
- 🔥 Cook Method: No-Cook
- 🍽️ Cuisine (or General Category): Italian-American Salad
- 👩🍳 Pair With: Focaccia, garlic bread, Marinated Mushrooms, Roasted Peppers with Garlic.
- ⭐ Difficulty Level: Easy
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This make-ahead shrimp antipasto salad holds up well in the refrigerator, making it one of our favorite recipes for casual entertaining with family and friends. ~Jami
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Why We Love This Recipe
- Perfect For Entertaining: This shrimp antipasto salad is easy to assemble ahead of time, giving the flavors time to blend.
- Bold Italian Flavor: Shrimp, Genoa salami, pepperoni, marinated artichokes, olives, and fresh mozzarella create the classic combination of savory, briny, creamy, and tangy flavors found on a traditional antipasto platter.
- No Cooking Required: Using cooked chilled shrimp and pantry-friendly antipasto ingredients keeps prep simple while delivering a restaurant-quality appetizer with very little effort.
- Easy To Customize: Swap ingredients based on what you have on hand by adding roasted red peppers, provolone, chickpeas, or your favorite olives without changing the overall character of the salad.
Key Ingredients
- Cooked Shrimp: Extra-large shrimp hold their texture well and make the salad feel substantial. Pat them dry before mixing so the vinaigrette coats every ingredient instead of becoming watery.
- Genoa Salami and Pepperoni: Using both creates more depth than either one alone. Genoa salami brings a mild richness while pepperoni adds a little spice and smoky flavor that balances the shrimp.
- Fresh Mozzarella: Mozzarella pearls are convenient, but cubed fresh mozzarella works just as well. Avoid low-moisture mozzarella because it won't provide the same creamy texture.
- Marinated Artichoke Hearts and Pepperoncini: These two ingredients add the bright acidity that makes antipasto salads taste fresh instead of heavy. Drain them well before adding them to prevent excess liquid from diluting the dressing.
- Olives: A combination of green and black olives creates a more balanced flavor. Green olives contribute a salty bite while black olives add a milder, buttery finish.
- Italian Vinaigrette: A simple dressing of extra-virgin olive oil, red wine vinegar, garlic, and Italian seasoning lightly coats the ingredients without masking their individual flavors. Whisk it well just before pouring so the oil and vinegar stay emulsified.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Shrimp: Substitute cooked lump crab, lobster, grilled chicken, or cannellini beans for a different protein.
- Genoa Salami: Soppressata, capicola, or even turkey salami all work well.
- Fresh Mozzarella: Cubed provolone, fontina, or feta provide a different flavor while still pairing nicely with the antipasto ingredients.
- Artichoke Hearts: Roasted red peppers or marinated mushrooms make excellent substitutes.
- Presentation: Arrange the ingredients on a large platter instead of tossing them together for an antipasto board-inspired presentation.
- Budget-Friendly: Replace some of the shrimp with chickpeas or white beans to stretch the recipe without sacrificing flavor.
How To Make Italian Shrimp Antipasto Salad
STEP ONE: Prepare the Salad Ingredients
Combine the shrimp, salami, pepperoni, mozzarella, artichoke hearts, tomatoes, olives, pepperoncini, onion, and basil in a large bowl.
Try to keep the ingredient sizes similar so every serving includes a little bit of everything.
STEP TWO: Prepare the Italian Vinaigrette
Whisk together the olive oil, red wine vinegar, garlic, Italian seasoning, salt, and pepper.
If using a mason jar, shake vigorously for about 30 seconds.
STEP THREE: Toss the Salad
Pour the dressing over the salad and gently toss until everything is evenly coated.
Fold instead of stirring aggressively to keep the shrimp and mozzarella intact.
STEP FOUR: Chill and Serve
Cover and refrigerate for at least 30 minutes before serving.
Garnish with freshly grated Parmigiano-Reggiano (if desired) and a few basil leaves just before serving.
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Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Pat the shrimp dry before mixing the salad so the vinaigrette clings to every ingredient.
✔️ DO Drain the marinated vegetables well.
Storage
Store leftover shrimp antipasto salad in an airtight container in the refrigerator for up to 3 days. Give it a gentle stir before serving since some of the dressing will settle at the bottom. This recipe is not recommended for freezing because the shrimp, mozzarella, and fresh vegetables become watery after thawing.
Italian Shrimp Antipasto Salad FAQs
A homemade Italian vinaigrette made with olive oil, red wine vinegar, garlic, and Italian seasoning complements the shrimp without overpowering it. Creamy dressings tend to mask the fresh, briny flavors that make antipasto salads so popular.
Yes. In fact, this salad tastes even better after chilling for at least 30 minutes because the vinaigrette has time to season the shrimp, meats, and vegetables. If making it a day ahead, stir in the fresh basil just before serving.
Serve it with crusty Italian bread, garlic bread, crostini, focaccia, or crisp crackers. It also pairs well with grilled chicken, pasta dishes, or as part of a larger charcuterie or antipasto spread.
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📖 Recipe
Italian Shrimp Antipasto Salad
Equipment
- Large Mixing Bowl
- Small mixing bowl or mason jar with lid
- Measuring cups and spoons
- Serving bowl or platter
Ingredients
Salad
- ¾ pound extra-large cooked shrimp peeled, deveined, and chilled
- 1 cup Genoa salami cut into ¾-inch pieces
- 1 cup pepperoni cut into ¾-inch pieces
- 1½ cups fresh mozzarella pearls or ¾-inch mozzarella cubes
- 1 cup marinated artichoke hearts drained and quartered
- 1 cup cherry tomatoes halved
- ½ cup green olives
- ½ cup black olives
- 1 cup whole pepperoncini peppers drained
- ¼ cup thinly sliced red onion
- ¼ cup chopped fresh basil plus a few leaves for garnish
- Freshly grated Parmigiano-Reggiano optional
Italian Vinaigrette
- ⅓ cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Italian seasoning
- 1 clove garlic finely minced
- ½ teaspoon kosher salt or to taste
- ¼ teaspoon freshly ground black pepper or to taste
Instructions
- Add the shrimp, Genoa salami, pepperoni, mozzarella, artichoke hearts, cherry tomatoes, green olives, black olives, pepperoncini, red onion, and basil to a large mixing bowl.
- In a small bowl or mason jar, whisk or shake together the olive oil, red wine vinegar, Italian seasoning, garlic, salt, and pepper until fully combined.
- Pour the dressing over the salad and gently toss until all of the ingredients are evenly coated.
- Cover and refrigerate for at least 30 minutes to allow the flavors to blend.
- Transfer to a serving platter or bowl. Garnish with freshly grated Parmigiano-Reggiano and fresh basil leaves, if desired, and serve chilled.
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Notes
- Pat the shrimp completely dry before adding the vinaigrette for the best flavor and texture.
- Drain the artichokes and pepperoncini well so excess liquid doesn't water down the dressing.
- Add the fresh basil just before serving to keep it bright and fragrant.
- Chill the salad before serving so the flavors have time to come together.
HOW TO KNOW IT'S READY The shrimp should be cold, the vegetables crisp, and the dressing lightly coating every bite instead of pooling in the bottom of the bowl.
Jami Powell says
An easy and delicious salad to whip up to complete our antipasto spread!