This easy Greek-inspired Shrimp Salad features traditional ingredients: tomatoes, cucumber, red onions, and feta cheese. I moreover widow linty avocado and briny capers. The dressing is made with lemon juice, olive oil, and fresh herbs. This Pescatarian recipe is healthy, gluten-free, keto, low-carb, upper in webbing and protein. Make it dairy-free using vegan Feta cheese.
Greek shrimp salad
You will love how vibrant and colorful this protein-rich salad turns out! It can be served as a side salad, or as a well-constructed meal. You can make it for lunch or a snack. It makes a stunning presentation and can be made superiority - perfect for entertaining guests or a special occasion with family and friends. You can melt shrimp from scratch or use pre-cooked shrimp!
Salad ingredients
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Shrimp is naturally low in carbs and rich in protein. It's low-fat but the fat that it does provide is a good kind of fat (beneficial omega-3 fatty acids).
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Cherry tomatoes. I used red and yellow cherry tomatoes sliced in half. You can moreover use regular tomatoes.
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Cucumber tastes succulent in this Greek shrimp salad. Other options are zucchini or radish.
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Avocado is packed with healthy fats and is a unconfined source of vitamins B6, C, E, and K. It moreover provides folate, magnesium, potassium, and copper.
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Red onion adds so much flavor. You can moreover use chopped untried onions.
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Capers have a salty and briny savor - a nice wing to many salads!
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Feta cheese is quite nutritious, as well, and is a unconfined source of calcium. This succulent cheese has a soft texture and briny flavor.
Classic Greek salad dressing
The salad dressing is made from scratch with just a few simple ingredients: extra virgin olive oil, freshly squeezed lemon juice, and fresh herbs (chopped fresh basil and snipped fresh thyme). If you don't have fresh herbs, you can use zestless oregano, zestless dill, zestless thyme, zestless Italian seasoning, or Herbs from Provance instead. Combine all dressing ingredients in a small mason jar, tropical it with the lid, and shake vigorously to emulsify. Or, simply mix everything with a fork.
Tips for Success
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Use large raw shrimp, not small kind. Also, do not use pre-cooked small shrimp. When you use large raw shrimp and melt it with spices, you get so many increasingly juices and so much increasingly flavor!
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With raw shrimp, make sure it's peeled and deveined.
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Pre-cooked shrimp works unconfined in this salad and will save you time!
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Use freshly squeezed lemon juice - it's not as acidic and has a much richer flavor.
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Lime or lemon juice both work great.
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Add-ins. Dress up this Greek shrimp salad by subtracting chickpeas (or garbanzo beans), sun-dried tomatoes, or artichoke hearts.
Make-ahead tips
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Slice and chop all salad ingredients (except avocado) and alimony them covered and refrigerated until ready to serve.
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Cook shrimp in whop and alimony it in an air-tight container, refrigerated, until ready to serve.
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Slice and add avocado only right surpassing serving to stave browning.
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For weightier results, alimony the salad dressing separate and add it only when serving.
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Reheat the shrimp transiently in the microwave oven surpassing subtracting to the salad. Don't overheat or the shrimp will turn rubbery.
How to store it
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Store the leftover salad in an air-tight container in the refrigerator for up to 3 days, but no longer.
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Tip: If you plan on refrigerating the salad for a day or two, don't add avocado and the dressing. Add them right surpassing serving.
How to serve Greek shrimp salad
For me, this salad is good unbearable as is and doesn't need any encumberments. But if you like, dress it up and get plane increasingly out of this recipe by subtracting these ingredients:
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Orzo is an Italian rice-shaped pasta that pairs beautifully with chopped salads like this Greek shrimp salad.
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Rice is flipside unconfined Mediterranean addition.
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Cauliflower rice is a low-carb and keto volitional to rice.
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Short-cut pasta, such as farfalle (bow-tie), fusilli (spiral pasta), penne, or small rigatoni. Turn this into a pasta salad!
Other Greek-inspired salads you might like
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Greek Pasta Salad with Spinach
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Greek Tortellini Salad with Tomatoes, Avocados, Cucumbers
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Greek Tortellini Salad with Cucumbers and Avocados
Other Greek recipes you might like
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Greek Orzo
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Greek Chicken
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Greek Shrimp Orzo
Greek Shrimp Salad
Ingredients
Salad dressing
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¼ cup extra virgin olive oil
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3 tablespoons freshly squeezed lemon juice
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2 tablespoons fresh basil chopped
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1 tablespoon fresh thyme snipped
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salt and freshly ground woebegone pepper
Shrimp
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1.5 lb raw shrimp peeled and deveined (large - well-nigh 15-20 count per pound)
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2 tablespoons olive oil
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¼ teaspoon salt
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2 tablespoons freshly squeezed lemon juice
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¼ cup fresh basil chopped
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red pepper flakes optional
Greek salad
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5 oz yellow cherry tomatoes sliced in half
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5 oz red cherry tomatoes sliced in half
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1 large cucumber quartered
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⅓ cup red onion sliced
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1 avocado peeled, cored, and diced into small pieces
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3 tablespoons capers
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4 oz Feta cheese
Instructions
Make dressing
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In a small mason jar, combine the olive oil, freshly squeezed lemon juice, chopped fresh basil, and fresh thyme (snipped).
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Season with salt and freshly ground woebegone pepper. Stir with the fork to combine all the ingredients.
Cook shrimp
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Heat a large, high-sided skillet until hot on medium heat. Add olive oil - it should run hands but not sizzle or burn. Add shrimp without overcrowding (you might have to melt in 2 batches). Sprinkle salt all over the shrimp.
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Cook shrimp, flipping it once or twice, on medium heat, well-nigh 3-4 minutes, until pink. Remove from heat.
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Add freshly squeezed lemon juice and mix to combine. Adjust seasonings if needed: add increasingly salt and red pepper flakes (if using). Stir in chopped fresh basil.
Assemble the salad
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Combine sliced cherry tomatoes, quartered cucumber slices, sliced red onion, and diced avocado in a large bowl. Add half of the feta cheese - some of it cubed, some of it crumbled. Toss with dressing until well combined.
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Place the salad into individual salad bowls.
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Top with cooked shrimp, the remaining half of crumbled feta cheese, and the capers.
