Shrimp Caprese Salad with Honey Balsamic Reduction

I’m such a sucker for all things Caprese like this Shrimp Caprese Salad with Honey Balsamic Reduction in the summer time. Well really any time of year, but especially the summer with all the fresh sweet tomatoes and delicious basil.

Shrimp Caprese Salad with Honey Balsamic Reduction

In fact if you were to raid my kitchen between June and September you’d find tons of fresh tomatoes and ball after ball of fresh mozzarella because my go to lunch for the next three month is Caprese salad with some oven roasted corn on the cob. I eat it every day for 3 months. And I love every bite. Because Caprese is all the perfect things: easy, fairly healthy, and so delicious. It checks all my boxes. This Shrimp Caprese Salad with Honey Balsamic Reduction is no different. It just sounds fancy, but really, nope. So easy.

Shrimp Caprese Salad with Honey Balsamic Reduction

In fact, the night I made this, I was on the phone with my sister. She was asking what are plans for the night were. I told her I was making this for dinner. Then she told me I was too fancy for her and asked me to hold on while she ran into Wawa to buy a hoagie. (For those of you not from the Northeast, Wawa is a convenience store that sells made to order subs and sandwiches. It’s a cult thing here.) In the time it took her to run into a convenience store to buy a hoagie (less than 10 minutes), I had finished making this dinner. And she thinks I’m fancy. If only she could have seen the really awesome sweat pants and tee shirt I was wearing.

Shrimp Caprese Salad with Honey Balsamic Reduction

And let me tell you, this may very well be my new go to summer dinner. It had been my quick and easy bruschetta pasta or my lemon spinach pasta with sun dried tomatoes, but this is so delicious. You have all the standard Caprese flavors with the addition of seriously delicious but oh so easy grilled shrimp.

Shrimp Caprese Salad with Honey Balsamic Reduction

And the honey balsamic reduction? Shut the front door. Seriously. I could eat this stuff with a spoon. It. Is. So. Good. It’s sweet but savory. Drizzle it on top of the salad and try to stop yourself from licking it all off.

Shrimp Caprese Salad with Honey Balsamic Reduction

Looking for other Caprese recipes? Try these:

• Fried Mozzarella Caprese Salad
• Puff Pastry Caprese Cups
• Strawberry Caprese Salad
• Panzanella Caprese Salad
• Mini Caprese Skewers
• Air Fryer Gnocchi Caprese
• The Best Burrata Caprese Salad
• Instant Pot Caprese Pasta
• Caprese Zoodle Bowls with Chickpeas
• Elegant and Easy Prosciutto Caprese Skewers
• Easy Pesto Caprese Salad (Italian Mozzarella, Tomato, Basil Salad)
• Burrata Panzanella Salad Recipe

• Other Seafood Pasta Recipes

Shrimp Caprese with Honey Balsamic Reduction

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• Author: Seasoned Sprinkles
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 2 entree salads, 4 appetizer portions 1x

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Description

Shrimp Caprese with Honey Balsamic Reduction is the perfect easy summer meal that feels fancy with little work.

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Ingredients

Scale 1x2x3x

For the Salad

• 1 pound of large shrimp, peeled and deveined
• 1 pint of cherry tomatoes, halved
• 8 ounces of mini mozzarella balls
• 1 clove of garlic crushed
• 10 basil leaves cut into ribbons
• 1 tbs olive oil
• salt and pepper to taste

For the shrimp

• 1 tbs olive oil
• 1 tbs lemon juice
• 4 cloves of garlic, pressed
• salt and pepper to taste

For the honey balsamic reduction

• 1/2 cup of balsamic vinegar
• 1 tbs honey

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Instructions

1. Preheat a grill pan sprayed with nonstick spray to medium heat. In a small bowl, season the shrimp with garlic cloves, salt, pepper, olive oil and lemon juice. Let sit for about 5 minutes. When the pan is hot, place the shrimp on and cook for about 90 seconds to 2 minutes per side or until each shrimp is opaque and pink. Remove from heat.
2. Half the cherry tomatoes and toss them with the mini mozzarella balls, basil, crushed garlic and olive oil. Season with salt and pepper to taste and add the cooled shrimp. Set aside.
3. In a small sauce pan over medium low heat combine the balsamic vinegar and the honey. Stir consistently for about 5 minutes or until the vinegar mixture reduces by a third and will coat a spoon. Do not bring to a boil or the mix will caramelize. Drizzle over the salad.

• Category: salad, appetizer, seafood
• Cuisine: Italian

Nutrition

• Serving Size: 2 entree salads, 4 appetizer portions

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