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–+ servings
Greek Shrimp Salad served with dressing and extra olives.
Kaeleigh Pugliese

Greek Shrimp Salad

5 from 3 votes
This Greek shrimp salad is a fresh, flavorful dish made with garlicky sautéed shrimp, roasted cherry tomatoes, crisp vegetables, and salty feta cheese.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner, Salad
Cuisine: Mediterranean
Calories: 285
Ingredients Equipment Method Nutrition Notes

Equipment

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
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Toss gently to combine and serve immediately.

Nutrition

Calories: 285kcalCarbohydrates: 8gProtein: 20gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 182mgSodium: 1216mgPotassium: 478mgFiber: 2gSugar: 2gVitamin A: 3636IUVitamin C: 24mgCalcium: 218mgIron: 2mg

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.

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