Fresh, vibrant, and full of Mediterranean flavor, this Greek Shrimp Salad is a celebration of simplicity and nutrition. Featuring juicy pan-seared shrimp, crunchy cucumbers, sweet cherry tomatoes, briny Kalamata olives, and creamy crumbled feta, all tossed over a bed of greens and dressed with a zesty homemade vinaigrette, this dish is perfect for a light lunch or satisfying dinner. Whether you’re trying to eat healthier or looking for a quick yet gourmet meal, this salad delivers on taste and balance. It’s a dish that embodies the healthy, sunny spirit of the Greek seaside cuisine.
Cooking Time
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Preparation time: 15 minutes
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Cooking time: 6 minutes
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Total time: 21 minutes
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Servings: 2–3
Ingredients
For the Salad:
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450 g (1 lb) shrimp, peeled and deveined
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1 tbsp olive oil
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Salt and black pepper to taste
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150 g (5 cups) mixed greens (lettuce, baby spinach, arugula)
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150 g (1 cup) cherry tomatoes, halved
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½ cucumber (about 100 g), thinly sliced
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¼ red onion (about 30 g), thinly sliced
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75 g (½ cup) Kalamata olives, pitted
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75 g (½ cup) feta cheese, crumbled
For the Dressing:
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3 tbsp olive oil
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2 tbsp red wine vinegar
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1 tsp Dijon mustard
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1 tsp honey
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1 garlic clove, minced
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½ tsp dried oregano
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Salt and black pepper to taste
Step-by-Step Cooking Directions
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Cook the Shrimp
Heat 1 tablespoon olive oil in a skillet over medium heat. Season the shrimp with salt and pepper. Add to the skillet and cook for 2–3 minutes per side, until pink and opaque. Remove from heat and set aside. -
Prepare the Dressing
In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, dried oregano, salt, and pepper until emulsified and smooth. -
Assemble the Salad
In a large mixing bowl, combine mixed greens, cherry tomatoes, cucumber slices, red onion, olives, and crumbled feta. -
Top with Shrimp
Add the warm shrimp on top of the salad ingredients. -
Dress and Serve
Drizzle the dressing evenly over the salad. Toss gently to coat all ingredients. Serve immediately with crusty bread or pita if desired.
Nutritional Information (per serving)
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Calories: ~380 kcal
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Protein: 30 g
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Fat: 25 g
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Carbohydrates: 10 g
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Fiber: 3 g
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Sugars: 4 g
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Sodium: ~750 mg
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Cholesterol: ~180 mg
The Origins and Popularity of the Recipe
Greek salads have long been a staple of Mediterranean cuisine, known for their fresh ingredients and simple, clean flavors. The traditional “Horiatiki” salad typically features tomatoes, cucumbers, onions, olives, and feta, dressed with olive oil and oregano. This shrimp-enhanced version adds a lean protein twist, making it a more substantial meal. It’s popular in coastal regions of Greece where seafood is a daily fare, and it’s increasingly embraced globally for its health benefits and versatility.
Reasons Why You’ll Love This Recipe
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Quick & Easy – Ready in just over 20 minutes.
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Nutritious & Filling – Balanced with protein, healthy fats, and fiber.
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Flavor-Packed – From the garlic-oregano dressing to the briny feta and olives.
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Customizable – Easy to adapt with different greens or proteins.
Health Benefits
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High in Protein – Shrimp is an excellent source of lean protein.
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Rich in Antioxidants – Tomatoes, greens, and olives provide heart-healthy nutrients.
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Good Fats – Olive oil and olives are high in monounsaturated fats.
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Low in Carbs – Great for low-carb or Mediterranean diets.
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Dairy Benefit – Feta offers calcium and probiotics in moderation.
Serving Suggestions
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Serve with toasted pita bread or a warm baguette.
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Add a dollop of hummus or tzatziki on the side.
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Perfect with a chilled glass of Sauvignon Blanc or rosé wine.
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Ideal as a light entrée, picnic dish, or potluck salad.
Common Mistakes to Avoid
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Overcooking Shrimp – They cook fast and become rubbery if left too long.
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Using Too Much Dressing – The salad should be lightly coated, not soaked.
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Skipping the Resting Time for Dressing – Let it sit 5 minutes to meld flavors.
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Not Drying Greens – Wet leaves make the salad soggy. Pat them dry first.
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Overloading with Cheese – Feta is flavorful—too much can overpower the salad.
Pairing Recommendations
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Drinks: White wine (like Pinot Grigio), light beer, or lemon-infused sparkling water
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Sides: Greek lemon potatoes, orzo salad, lentil soup
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Desserts: Greek yogurt with honey and walnuts, or baklava for a sweet finish
Cooking Tips
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Use pre-cooked shrimp if you’re in a rush—just warm them in the pan with olive oil.
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To intensify the flavor, marinate shrimp in a bit of lemon juice, garlic, and olive oil for 10 minutes before cooking.
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Crumble feta by hand just before adding for better texture.
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Make the dressing in a mason jar and store leftovers in the fridge for up to 5 days.
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For extra crunch, add toasted pine nuts or pumpkin seeds.
Similar Recipes to Try
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Greek Chicken Salad – Replace shrimp with grilled chicken breast.
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Mediterranean Quinoa Bowl – Add chickpeas and cooked quinoa for a plant-based option.
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Shrimp Tzatziki Wraps – Wrap the salad in flatbread with tzatziki sauce.
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Greek Pasta Salad with Shrimp – Mix in cooked pasta for a more filling meal.
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Couscous Shrimp Salad – Light and fluffy, perfect for a summer lunch.
Variations to Try
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Avocado Addition – Add slices of avocado for creamy texture and healthy fats.
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Spicy Kick – Toss shrimp with chili flakes or cayenne before cooking.
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Vegan Option – Use grilled tofu or chickpeas instead of shrimp, and vegan feta.
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Grain Boost – Serve over farro, bulgur, or quinoa for more fiber.
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Asian Twist – Swap the dressing for a sesame-ginger vinaigrette and add edamame.
Ingredient Spotlight: Shrimp
Shrimp is the star of this recipe, offering not only a delicious seafood flavor but also numerous health benefits. Rich in iodine, selenium, and vitamin B12, shrimp supports thyroid function and brain health. It’s low in fat and calories but high in protein, making it ideal for weight management and muscle maintenance. When sourcing shrimp, look for sustainably farmed or wild-caught options for the best flavor and ethical standards.
Conclusion
Greek Shrimp Salad is a refreshing, healthy, and colorful dish that brings the sunshine and simplicity of the Mediterranean right to your plate. Whether you’re following a specific diet or just looking for a light and flavorful meal, this recipe is perfect for summer lunches, quick dinners, or meal prepping ahead. The combination of fresh vegetables, savory shrimp, and a bold, zesty dressing will leave you satisfied and energized. Best of all, it’s endlessly customizable to suit your taste preferences or pantry staples.
10 Frequently Asked Questions
1. Can I use frozen shrimp for this recipe?
Yes, just thaw them completely before cooking. Pat dry with paper towels for better searing.
2. How long can I store the leftover salad?
It’s best eaten fresh, but you can store leftovers in an airtight container in the fridge for up to 1 day without the dressing mixed in.
3. What can I substitute for feta cheese?
Try goat cheese, ricotta salata, or a vegan cheese alternative.
4. Is this salad gluten-free?
Yes, as long as all ingredients (like Dijon mustard) are certified gluten-free.
5. Can I make this salad ahead of time?
You can prep the vegetables and dressing in advance, but cook the shrimp and assemble just before serving for best texture.
6. What greens work best in this salad?
A mix of arugula, baby spinach, and romaine provides a nice texture and flavor balance.
7. Can I grill the shrimp instead of pan-searing?
Absolutely! Grilled shrimp adds a smoky flavor and works beautifully in this salad.
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8. What protein can I use instead of shrimp?
Grilled chicken, tuna, or even falafel are excellent substitutes.
9. Can I make this dairy-free?
Yes, simply omit the feta or use a dairy-free alternative.
10. What’s the best olive oil to use for the dressing?
Extra virgin olive oil is ideal for its fruity flavor and health benefits.