Grilled Shrimp with Tomato Olive Salsa

If you are defrosting frozen shrimp for this recipe, place the frozen shrimp in a bowl with salted water and a few ice cubes. Let the shrimp defrost gently while you prepare the salsa.

  • Prep time: 30 minutes
  • Cook time: 10 minutes
  • Yield: Serves 4



  • 1 large shallot, minced
  • 2 tablespoons red wine vinegar
  • 1 large garlic clove, minced
  • Salt and black pepper
  • 1 tablespoon small capers
  • 1/2 cup (heaping) chopped black olives
  • 2 pounds plum tomatoes
  • 3 tablespoons extra virgin olive oil
  • 1/4 cup chopped parsley



1 Soak the shallots in vinegar: Place the minced shallots in a small bowl and add the red wine vinegar. The vinegar will help take the bite out of the raw shallots.

2 Blanch and peel the tomatoes: The best way to peel the tomatoes is to score the tips slightly with a sharp knife, drop them into boiling water, let them boil for 1 minute, and then plunge them into a large bowl filled with ice water.

Remove the tomatoes from the ice water and peel off the outer skin. Seed and dice the tomatoes and put in a large bowl.

3 Combine salsa ingredients: Add the shallots, minced garlic, capers, black olives, and olive oil to the bowl with the tomatoes. Sprinkle with salt and pepper, gently mix the ingredients together and set aside.

4 Prepare the shrimp to grill: If you haven't already done so, peel and devein the shrimp. Coat the shrimp with olive oil. Sprinkle the shrimp with salt and put them on skewers. We recommend threading the shrimp on two skewers so that the shrimp are easier to flip on the grill.

5 Grill the shrimp: Preheat your grill on high direct heat. Clean the grates. Grill the shrimp with the grill cover open for a few minutes on each side, just enough to cook them through.

6 Serve: When you are ready to serve, add the parsley to the salsa. Serve the salsa with the shrimp.

Click on the comments you'd like to print with your recipe. Grayed out comments will not print.


  • Jayne

    I’ve never heard of Italian salsa! The word salsa always conjures up the image of tomatoes, coriander, avocado.. Olives & capers make an interesting addition. How about Italian-Mexican salsa? :-)

  • Norma | Allspice and Nutmeg

    Excellent! This is my kind of eating. Thanks!

  • Alicia*

    Awesome timing! Although I only planted 2 tomato plants I have a bumper crop, and my parsley is out of control this year. Great way to use up those tomatoes and the remnants of a jar of capers. Since hubby is allergic to shellfish, I would imagine this would go well with grilled fish and I always need a good excuse to prepare more fish.

  • Guadalupe Cummins

    Yum…another keeper (one of many over the years). I prepared just the salsa to eat with blue corn chips, very good.

  • Sandy S

    This shrimp with Italian salsa sounds so good! I am going to have to improvise as we are not allowed to use grills here. (I know! It’s a dog’s life.) But, all is not lost, I am thinking of using ready cooked/cleaned shrimp with the salsa in a heated soft GF taco with shredded lettuce! Like Becki above, I think olives and capers sound yummy in a salsa.