Quick Look at this Simple Greek Shrimp Salad
- Ready In: 20 minutes!
- Cook Time: 5 minutes
- Difficulty: beginner-level, easy
- Serves: 4
- Main Ingredients: jumbo shrimp, lettuce, cucumbers, kalamata olives, tomatoes, bell pepper, red onion, feta cheese, and the best Greek vinaigrette!
- Dietary Info: Whole30, Paleo, gluten-free, & dairy-free
- Tools Needed: large skillet, cutting board, & sharp knife
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Why You Can’t Get Enough Of This Recipe
- So fresh and delicious – so many veggies!
- All that Greek flavor → hello Greek shrimp salad dressing, kalamata olives, and feta.
- Only 5 minutes cook time in 1 pan = easy clean-up!
- Meal-prep friendly!
- Incredibly quick and easy – perfect for any night of the week or prep lunches for the week ahead.
Key Ingredients + Substitutions
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- Jumbo Shrimp – use any type, but I highly recommend large, jumbo shrimp (deveined, easy to peel). Fully thaw and remove shells before cooking.
- Feta Cheese – use a dairy-free alternative or omit to make this salad dairy-free (in addition to Whole30/Paleo compliant).
- Greek Vinaigrette – easily make the best homemade Greek vinaigrette with less than 10 real ingredients or buy your favorite store-bought version.
How To Make An Easy Greek Shrimp Salad
Step 1 – Whisk together the Greek vinaigrette.
Step 2 – Thaw shrimp, remove shells, and season with salt and pepper.
Step 3 – Sear shrimp in a drizzle of olive oil in a hot skillet.
Step 4 – Flip after 2 minutes and cook until pink and no longer translucent.
How to Know When Shrimp is Cooked?
Shrimp cook very fast (about 2-3 minutes per side) and you will know they are fully cooked when then turn pink and are no longer translucent. They will also plump up into a tight c-shape.
Step 5 – Build salads with all of the fresh ingredients, add shrimp, and serve with vinaigrette!
Meal Prep Tips
This is a great recipe to prep ahead of time. Chop the veggies that need it and store in the fridge. Whisk together the vinaigrette and chill in the fridge until needed. The shrimp can be cooked ahead of time, but personally I would wait. They are better freshly cooked and only take 5 minutes!
Erin’s Testing Tips: What We Learned
- The homemade Greek vinaigrette will separate in the fridge, just shake to recombine. And if it begins to solidify, that is completely normal – just let it sit at room temperature and shake.
- Wait to add the vinaigrette until ready to eat – nobody wants soggy lettuce!
- Shrimp can be cooked a variety of ways! Feel free to pan fry shrimp (as noted in the recipe card) or cook up some grilled shrimp skewers or Traeger smoked shrimp.
Other Greek-Inspired Recipes You Might Like
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Ingredients
Greek Vinaigrette:
- ¼ cup red wine vinegar
- 2 ½ teaspoons dried oregano leaves
- 1 teaspoon dried marjoram
- 1 teaspoon garlic, minced
- 1 teaspoon lemon juice
- 1 teaspoon dijon mustard
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon coriander
- ½ cup avocado oil, sub extra virgin olive oil
Shrimp Salads:
- 1 pound jumbo shrimp, deveined & shell removed
- kosher salt and ground black pepper
- 1 tablespoon extra virgin olive oil, sub ghee or avocado oil
- 1-2 cups romaine lettuce, chopped
- 2 cups cherry tomatoes, halved
- 2-3 small English cucumbers, quartered
- 1 orange bell pepper, diced (sub sliced sweet mini peppers)
- ½ cup kalamata olives
- ¼ cup feta cheese, crumbled (omit for Whole30, Paleo, DF)
- red onion, sliced (as much or as little as you want)
Instructions
- Make Vinaigrette: In a small bowl, add ¼ cup red wine vinegar, 2 ½ teaspoons dried oregano leaves, 1 teaspoon dried marjoram, 1 teaspoon garlic, 1 teaspoon lemon juice, 1 teaspoon dijon mustard, ½ teaspoon garlic powder, ¼ teaspoon kosher salt, ¼ teaspoon ground black pepper, and ⅛ teaspoon coriander. Mix to combine. Slowly whisk in ½ cup avocado oil and continue whisking until fully combined. Set aside.
- Cook Shrimp: Season 1 pound jumbo shrimp with kosher salt and ground black pepper. Bring a large cast iron skillet to a medium-high heat and add 1 tablespoon extra virgin olive oil to coat the bottom of the pan. Once hot, add the shrimp to cook 2-3 minutes per side or until meat is no longer translucent. Add additional oil or ghee, as needed, to keep pan from drying out. Set aside.
- Build Salads: Divide the chopped romaine, halved cherry tomatoes, cucumbers, bell pepper, ½ cup kalamata olives, ¼ cup feta cheese, and red onion slices between individual bowls. Add cooked shrimp on top.
- Dressing: Serve with your favorite greek vinaigrette!
Notes
- Whole30: just double check the ingredients of the olives and use a compliant salad dressing.
- Cooking Methods: we included instructions on how to pan fry shrimp, but you can also make the best smoked shrimp recipe or grilled shrimp skewers.
- Salad Dressing: highly recommend making our homemade Greek vinaigrette or buy our favorite store-bought version – Primal Kitchen’s Greek Vinaigrette!
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