Greek Shrimp Salad

This easy Greek-inspired Shrimp Salad features traditional ingredients: tomatoes, cucumber, red onions, and feta cheese. I also added creamy avocado and briny capers. The dressing is made with lemon juice, olive oil, and fresh herbs. This Pescatarian recipe is healthy, gluten-free, keto, low-carb, high in fiber and protein. Make it dairy-free using vegan Feta cheese.

Course Salad

Cuisine Greek, Mediterranean

Keyword greek shrimp salad, mediterranean shrimp salad

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 491kcal

Author Julia

Ingredients

Salad dressing

¼ cup extra virgin olive oil
3 tablespoons freshly squeezed lemon juice
2 tablespoons fresh basil chopped
1 tablespoon fresh thyme snipped
salt and freshly ground black pepper

Shrimp

1.5 lb raw shrimp peeled and deveined (large - about 15-20 count per pound)
2 tablespoons olive oil
¼ teaspoon salt
2 tablespoons freshly squeezed lemon juice
¼ cup fresh basil chopped
red pepper flakes optional

Greek salad

5 oz yellow cherry tomatoes sliced in half
5 oz red cherry tomatoes sliced in half
1 large cucumber quartered
⅓ cup red onion sliced
1 avocado peeled, cored, and diced into small pieces
3 tablespoons capers
4 oz Feta cheese

US Customary - Metric

Instructions

Make dressing

In a small mason jar, combine the olive oil, freshly squeezed lemon juice, chopped fresh basil, and fresh thyme (snipped).
Season with salt and freshly ground black pepper. Stir with the fork to combine all the ingredients.

Cook shrimp

Heat a large, high-sided skillet until hot on medium heat. Add olive oil - it should run easily but not sizzle or burn. Add shrimp without overcrowding (you might have to cook in 2 batches). Sprinkle salt all over the shrimp.
Cook shrimp, flipping it once or twice, on medium heat, about 3-4 minutes, until pink. Remove from heat.
Add freshly squeezed lemon juice and mix to combine. Adjust seasonings if needed: add more salt and red pepper flakes (if using). Stir in chopped fresh basil.

Assemble the salad

Combine sliced cherry tomatoes, quartered cucumber slices, sliced red onion, and diced avocado in a large bowl. Add half of the feta cheese - some of it cubed, some of it crumbled. Toss with dressing until well combined.
Place the salad into individual salad bowls.
Top with cooked shrimp, the remaining half of crumbled feta cheese, and the capers.

Nutrition