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Greek Shrimp Salad Recipe

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★★★★

4 from 40 reviews

A fresh and vibrant Greek Shrimp Salad featuring succulent sautéed shrimp, crisp cucumbers, juicy cherry tomatoes, creamy avocado, and tangy feta cheese, all tossed in a zesty lemon-herb dressing. Perfect for a light lunch or a quick dinner, this salad combines Mediterranean flavors with a healthy, protein-packed twist.

Ingredients

Scale

Dressing

  • 1/4 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, to taste

Shrimp

  • 1.5 lb raw shrimp, peeled and deveined (large, about 15–20 count per pound)
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 cup fresh basil, chopped
  • Red pepper flakes (optional, to taste)

Salad

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

Instructions

  1. Make dressing: In a small mason jar, combine 1/4 cup extra virgin olive oil, 3 tablespoons freshly squeezed lemon juice, 2 tablespoons chopped fresh basil, and 1 tablespoon fresh thyme. Season with salt and freshly ground black pepper to taste. Stir with a fork until all ingredients are well combined.
  2. Cook shrimp: Heat a large, high-sided skillet over medium heat until hot. Add 2 tablespoons olive oil; it should run easily but not sizzle or burn. Add shrimp in a single layer without overcrowding (cook in batches if necessary). Sprinkle 1/4 teaspoon salt evenly over the shrimp.
  3. Sauté shrimp: Cook the shrimp for about 3-4 minutes, flipping once or twice, until they turn pink and are cooked through. Remove shrimp from heat.
  4. Season shrimp: Add 2 tablespoons freshly squeezed lemon juice to the cooked shrimp and toss to combine. Adjust the seasoning by adding more salt and red pepper flakes if desired. Stir in 1/4 cup chopped fresh basil for added freshness.
  5. Assemble salad: In a large bowl, combine sliced yellow and red cherry tomatoes, quartered cucumber slices, sliced red onion, and diced avocado. Add half of the feta cheese (some cubed, some crumbled). Pour the dressing over the salad and toss until everything is well coated and combined.
  6. Serve: Divide the salad into individual bowls. Top each with the cooked shrimp, the remaining crumbled feta cheese, and 3 tablespoons of capers. Serve immediately and enjoy!

Notes

  • To prevent shrimp from overcrowding and steaming, cook in batches if necessary.
  • Adjust the amount of red pepper flakes based on your preferred spice level.
  • Use fresh herbs for the best flavor in the dressing and shrimp seasoning.
  • The salad is best served immediately to keep the avocado fresh and salad crisp.
  • For a gluten-free option, ensure feta cheese and capers do not contain additives with gluten.

Keywords: Greek Shrimp Salad, Mediterranean Salad, Healthy Shrimp Recipe, Lemon Herb Dressing, Seafood Salad, Low Carb Salad

Find it online: https://foodiecara.com/greek-shrimp-salad-recipe/