This Greek shrimp salad is a fresh, flavorful dish made with garlicky sautéed shrimp, roasted cherry tomatoes, crisp vegetables, and salty feta cheese. Everything is tossed together with lemon and pan juices for a bright, satisfying salad that feels light but still filling.
A Quick Look at the Recipe
✅ Recipe Name: Greek Shrimp Salad
🕒 Ready In: ~25 minutes
👪 Serves: 4 servings
🍽 Calories: ~350 per serving (estimated)
🥣 Main Ingredients: Shrimp, cherry tomatoes, spinach, cucumber, olives, feta, lemon
📖 Dietary Info: Gluten-free; high-protein; low-carb
👌 Difficulty: Easy - quick sauté and simple assembly
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Perfect for warm weather meals or quick weeknight dinners, this recipe comes together fast and uses simple, Mediterranean-inspired ingredients. It works well as a main dish salad or a lighter dinner when you want something fresh, savory, and easy to prepare.
If you enjoy fresh, Mediterranean-style dishes like this, you may also like our Mediterranean Chickpea Salad, Baked Greek Chicken, or Chicken Pesto Wrap for more quick and flavorful options.
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Why You'll Love this Greek Shrimp Salad:
Fresh and flavorful: Garlicky shrimp, lemon juice, and roasted tomatoes bring bright, savory flavor to every bite.
Quick to make: Ready in about 25 minutes with minimal prep and simple cooking steps.
Light but satisfying: A balanced mix of protein, vegetables, and feta makes this filling without feeling heavy.
Great for warm weather: Perfect for summer dinners or anytime you want a fresh, refreshing meal.
Versatile serving options: Works well as a main dish salad or served alongside grilled bread or rice.
Key Ingredients:
- butter. Creates a rich base for sautéing the garlic and herbs; can be substituted with additional olive oil for a lighter option.
- shrimp. Provides lean protein with a delicate, briny flavor; be sure not to overcook them for maximum tenderness.
- baby spinach. Offers a mild, nutrient-rich leafy base; can be swapped with mixed greens for added texture.
- feta cheese. Adds a tangy, creamy texture that balances the salad; substitute with goat cheese for a milder twist.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Dairy-free option: Omit the feta cheese or use a dairy-free feta-style alternative.
- Swap the greens: Arugula or chopped romaine can be used instead of baby spinach.
- Change the protein: Grilled chicken or salmon can replace shrimp if preferred.
- Add more vegetables: Red onion, bell peppers, or artichoke hearts fit well with the Greek flavors.
- Use a different herb: Fresh oregano or parsley can be used in place of dried basil.
How to Make Greek Shrimp Salad:
- Preheat the broiler. Arrange the cherry tomatoes on a small baking sheet, drizzle with olive oil, and season lightly with salt. Broil for 4-5 minutes, just until the tomatoes blister and soften. Remove from the oven and set aside.
- While the tomatoes cook, heat a large skillet over medium heat. Melt the butter with a small drizzle of olive oil. Add the garlic and dried basil and cook for 30-60 seconds, until fragrant.
- Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes, flipping once, until the shrimp are pink and opaque. Season with salt and pepper, then squeeze the lemon juice over the shrimp and gently toss to coat. Remove from heat.
- In a large serving bowl, add the baby spinach, cucumber, roasted cherry tomatoes, black olives, and feta cheese. Top with the warm shrimp and pour the pan juices over the salad.
- Toss gently to combine and serve immediately.
Recipe Notes & Tips:
- Use medium or large shrimp: They cook quickly and stay tender without overcooking.
- Don't overcook the shrimp: Shrimp are done as soon as they turn pink and opaque, overcooking makes them rubbery.
- Roast the tomatoes just until blistered: This concentrates their flavor without drying them out.
- Toss while warm: Adding the warm shrimp and pan juices helps lightly wilt the spinach and coat the salad evenly.
- Serve immediately: This salad is best enjoyed fresh for optimal texture and flavor.
- Serving Suggestions: Serve this salad with a side of Sourdough Flatbread or Greek Flatbreads.
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How to Store:
- Refrigerator: Allow the salad to cool completely, then store in an airtight container in the refrigerator for up to 2 days. For optimal texture, consider keeping the pan juices or dressing separate and combining them with the salad just before serving.
- Freezing: Freezing this salad is not recommended since the fresh vegetables and greens tend to lose their crisp texture; however, you can freeze the cooked shrimp separately for up to 1 month and combine them with freshly prepped vegetables when ready to serve.
- Reheating: Gently reheat the shrimp in a lightly oiled skillet over low heat for 1-2 minutes, stirring occasionally to warm them through without overcooking.
Greek Shrimp Salad FAQs:
Greek shrimp salad is best served slightly warm or at room temperature. Adding the shrimp while still warm allows the lemony pan juices to lightly wilt the spinach and coat the vegetables without making the salad soggy.
Greek shrimp salad stays fresh when excess liquid is controlled. Roast the tomatoes just until blistered, avoid overcooking the shrimp, and assemble the salad right before serving to prevent the vegetables from releasing moisture.
Greek shrimp salad can be partially prepped for meal prep by cooking the shrimp and roasting the tomatoes ahead of time. Store components separately and assemble just before eating for the best texture.
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Greek Shrimp Salad
Ingredients
- 1 cup cherry tomatoes, halved
- 1 tablespoon olive oil
- 3 tablespoon butter
- 2 garlic cloves, minced
- 2 teaspoon dried basil
- 1 pound raw shrimp, peeled and deveined
- ¼ cup fresh lemon juice
- 4 cups baby spinach
- 1 cup cucumber, diced
- ½ cup black olives, sliced
- ½ cup feta cheese, crumbled
Instructions
- Preheat the broiler. Arrange the cherry tomatoes on a small baking sheet, drizzle with olive oil, and season lightly with salt. Broil for 4-5 minutes, just until the tomatoes blister and soften. Remove from the oven and set aside.
- While the tomatoes cook, heat a large skillet over medium heat. Melt the butter with a small drizzle of olive oil. Add the garlic and dried basil and cook for 30-60 seconds, until fragrant.
- Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes, flipping once, until the shrimp are pink and opaque. Season with salt and pepper, then squeeze the lemon juice over the shrimp and gently toss to coat. Remove from heat.
- In a large serving bowl, add the baby spinach, cucumber, roasted cherry tomatoes, black olives, and feta cheese. Top with the warm shrimp and pour the pan juices over the salad.
- Toss gently to combine and serve immediately.
Nutrition
Notes
- Use medium or large shrimp: They cook quickly and stay tender without overcooking.
- Don't overcook the shrimp: Shrimp are done as soon as they turn pink and opaque, overcooking makes them rubbery.
- Roast the tomatoes just until blistered: This concentrates their flavor without drying them out.
- Toss while warm: Adding the warm shrimp and pan juices helps lightly wilt the spinach and coat the salad evenly.
- Serve immediately: This salad is best enjoyed fresh for optimal texture and flavor.
- Serving Suggestions: Serve this salad with a side of Sourdough Flatbread or Greek Flatbreads.
Yvonne says
Such a delicious twist on a salad! Loved it
mel says
Where's the carb content I can't see any nutritional values anywhere?
Shay says
Hi Mel, as I'm not a registered dietitian/nutritionist I do not provide nutritional information on my website. I've looked into using an online service that generates nutritional labels, but those only give an estimate and is not very accurate, and I'd rather not provide inaccurate labels. Sorry about that!
Amy says
we just made this for dinner and it was sooo goood. lemon butter sauce...yessss...