Description
This vibrant Shrimp Greek Salad combines succulent, pan-seared shrimp with crisp Mediterranean vegetables and a tangy homemade vinaigrette, delivering massive flavor in a quick and easy meal.
Ingredients
Scale
1 lb Large Shrimp (peeled and deveined)
1 large English Cucumber (diced)
1 pint Cherry Tomatoes (halved)
1/4 cup Red Onion (thinly sliced)
1/2 cup Kalamata Olives (pitted)
1/2 cup Feta Cheese (cubed or crumbled)
1/4 cup Extra Virgin Olive Oil
2 tbsp Fresh Lemon Juice
Dried Oregano, Salt, and Black Pepper to taste
Instructions
- Pat the shrimp dry with paper towels and season with salt, pepper, and a pinch of oregano
- Heat one tablespoon of olive oil in a skillet over medium-high heat, add the shrimp in a single layer, and cook for 2 minutes per side until pink and opaque
- While the shrimp cools slightly, dice the cucumber, halve the tomatoes, and thinly slice the onio
- In a bowl, whisk together the remaining olive oil, lemon juice, and oregano, adding salt and pepper to taste
- Combine the cucumbers, tomatoes, onions, olives, and feta in a bowl, pour the dressing over, and toss gently
- Add the seared shrimp to the bowl and serve warm or let chill for 10 minutes
Notes
Use large or jumbo shrimp for the best texture. Ensure the pan is hot for a good sear. Store leftovers in an airtight container; best enjoyed fresh.
- Prep Time: 15 mins
- Cook Time: 5 mins
- Category: Lunch
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 345 kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 189 mg