Greek Shrimp Salad
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.
- 2 cups shrimp
- 2 cups baby spinach
- 1 cup cucumber (diced)
- 1 cup cherry tomatoes (halved)
- ½ cup black olives (pitted and sliced)
- ½ cup crumbled feta cheese
- ¼ cup fresh lemon juice
- 2 teaspoon dried basil
- 2 garlic cloves (minced)
- 3 tablespoon butter
- to taste salt and pepper
- to taste olive oil
When its’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 8 minutes - just check on them to ensure they don’t burn.
While the tomatoes roast, heat up a pan to a medium heat. Melt the butter, add a little bit of oil and then add the garlic and basil.
Once the butter start foaming, add the shrimp and cook until the tails turn bright red, 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.
Tips and Tricks:
1. Be creative with the toppings - add or substitute anything to you own preference.
Calories: 235kcal | Carbohydrates: 6g | Protein: 17g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 201mg | Sodium: 1062mg | Potassium: 298mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2024IU | Vitamin C: 23mg | Calcium: 231mg | Iron: 3mg