Greek Shrimp Salad

This Greek Shrimp Salad is quick to prepare so it’s great for a healthy and light, but also filling lunch. 10 Simple Ingredients. 15 Minutes. Low-Carb. Keto. Gluten-Free. Paleo.

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This Greek Shrimp Salad is made with fresh baby spinach, cucumber, black olives, roasted tomatoes, feta cheese, shrimp and that delicious dressing. It only takes about 10 minutes of prepping, and less than 10 minutes of cooking, making it a truly quick and lip-smacking delicious lunch you’ll want to eat again and again.

Ingredients to Make Greek Shrimp Salad:

• shrimp
• baby spinach
• cucumber
• cherry tomatoes
• black olives
• crumbled feta cheese
• fresh lemon juice
• dried basil
• garlic cloves
• butter
• olive oil
• salt and pepper to taste

How to Make Greek Shrimp Salad:

1. Preheat broiler. When it’s ready, arrange the cherry tomatoes on a small baking tray and drizzle with olive oil and a sprinkle of salt. Slide under the broiler for about 5 minutes, checking occasionally to ensure they don’t burn.
2. While the tomatoes roast, heat up a fry pan to a medium heat. Melt the butter, add a little bit of oil and then add the garlic and basil.
3. Once the butter starts foaming, add the shrimp and cook until they turn pink, about 2-3 minutes. Season to taste with salt and pepper.
4. Squeeze the lemon juice into the pan and toss.
5. Layer all the other ingredients into a salad bowl, ending with the shrimp.
6. Lastly, take the delicious juices left in the pan and pour over the salad.
7. Toss the salad before serving to spread the dressing evenly.

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Greek Shrimp Salad

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A yummy twist on a simple Greek salad. Quick to prepare so it’s great for a healthy and light, but also filling lunch. 10 Simple Ingredients. 15 Minutes. Low-Carb. Keto. Gluten-Free. Paleo.

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Serving Size 4 servings

Ingredients

• 12 ounces raw shrimp, peeled tail off
• 2 cups baby spinach
• 1 cup cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup black olives, sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh lemon juice
• 2 teaspoon dried basil
• 2 garlic cloves, minced
• 3 tablespoon butter
• salt and pepper to taste
• 1 tablespoon olive oil

Instructions

• Preheat broiler. When it’s ready, arrange the cherry tomatoes on a small baking tray and drizzle with olive oil and a sprinkle of salt. Slide under the broiler for about 5 minutes, checking occasionally to ensure they don’t burn.
• While the tomatoes roast, heat up a fry pan to a medium heat. Melt the butter, add a little bit of oil and then add the garlic and basil.
• Once the butter starts foaming, add the shrimp and cook until they turn pink, about 2-3 minutes. Season to taste with salt and pepper.
• Squeeze the lemon juice into the pan and toss.
• Layer all the other ingredients into a salad bowl, ending with the shrimp.
• Lastly, take the delicious juices left in the pan and pour over the salad.
• Toss the salad before serving to spread the dressing evenly.

Notes

• Be creative with the toppings – add or substitute anything to you own preference.

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