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Shrimp Caprese Salad with Honey Balsamic Reduction

Shrimp Caprese with Honey Balsamic Reduction

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


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



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


  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


  • Serving Size: 2 entree salads, 4 appetizer portions