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Greek Shrimp Salad
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5 from 1 vote

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.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Main Course
Cuisine: Mediterranean
Servings: 4
Calories: 235kcal


  • 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


  • Preheat broiler.
  • 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