This classic Greek salad topped with pan-seared shrimp makes a healthy and delicious dinner that goes from kitchen to table in less than 30 minutes.

A serving of Greek salad with shrimp topped with crumbled feta cheese and Kalamata olives.

This simple, composed salad gets its classic Greek flavor from signature ingredients like Kalamata olives, red onion, feta cheese, lemon juice, and oregano.

Ingredient Notes

  • Jumbo shrimp: This recipe calls for raw, jumbo shrimp (about 16 to 20 per pound). For maximum flavor, we season, then pan-sear them until tender and cooked through. If you’re pressed for time you can buy pre-cooked shrimp and marinate them for 15 minutes at room temperature in olive oil and lemon juice.
  • Oregano: Dried oregano can lose its potency over time, so be sure yours is fresh as it’s a very important flavor in a Greek salad.
  • Fresh lemon juice: Freshly squeezed lemon juice, both in the dressing and on the shrimp packs a delicious citrus punch that’s far superior to bottled.
  • Red onion: Although more pungent than its white counterpart, you’ll find red onion is the traditional favorite in Greek salads. To minimize its strong flavor, be sure to slice it very thinly.
  • Feta cheese: Skip the plastic containers of pre-crumbled feta and buy your cheese in a block. It’s very easy to crumble yourself, stays fresh longer, and has better flavor and a moister texture.
  • Kalamata olives: This classic Greek ingredient adds a briny, nutty flavor to the salad. If you can, buy pitted Kalamata olives for convenience.

How to Make Greek Salad With Shrimp

This is an overview of how this dish is made. You’ll find detailed measurements, ingredients, and instructions in the printable version of the recipe below.

  1. Prepare the dressing: Whisk olive oil, lemon juice, red wine vinegar, mustard, garlic, and oregano together in a small bowl. Season to taste with salt and pepper and set aside.
  2. Sauté the shrimp: Lightly season the shrimp with salt, pepper, and oregano. Heat some olive oil in a frying pan over medium-high heat and add the shrimp in a single layer. Cook until firm and opaque, 1-1/2 minutes per side. Remove from the heat, drizzle with some lemon juice and set aside to cool.
  3. Assemble the salad: Divide romaine lettuce between 4 dinner plates and top with equal portions of cucumber, red onion, feta cheese, tomatoes, and olives. Add a portion of shrimp to each plate, drizzle with dressing and serve immediately.

More Fast and Easy Shrimp Recipes

Frozen shrimp for quick and easy dinners: You might want to consider keeping some frozen shrimp on hand for fast and easy meals like this salad. You can defrost them in a bowl of cool water in as little as 10 minutes, so they come in really handy when you’ve forgotten to take something out of the freezer for dinner.

If you’re concerned about the quality of frozen shrimp vs. fresh, don’t be. Unless you live near an area where fresh shrimp are harvested, the shrimp in your grocer’s seafood case has more than likely been previously frozen, so most of the time there’s really no difference.

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Classic Greek Salad with Shrimp

Classic Greek Salad with Shrimp

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This classic Greek salad topped with pan-seared shrimp makes a healthy and delicious dinner that goes from kitchen to table in less than 30 minutes.

Ingredients

  • 1 pound jumbo shrimp (16 to 20 per pound), peeled and deveined (see notes)
  • Salt and freshly ground black pepper
  • 1/2 teaspoon dried oregano
  • 1-1/2 tablespoons extra-virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 1 medium head romaine lettuce, washed and torn into bite-sized pieces
  • 1 cucumber, peeled and sliced
  • 4 thin slices red onion, separated into rings
  • 4 ounces Feta cheese, crumbled (reduced fat is okay)
  • 2 ripe tomatoes, cored and cut into wedges
  • 12 pitted Kalamata olives, sliced
  • 4 lemon wedges, optional

For the dressing:

  • 1/3 cup extra-virgin olive oil
  • 1-1/2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon Dijon-style mustard
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano, crushed
  • Salt and freshly ground black pepper

Instructions

  • To prepare the dressing, whisk the olive oil, lemon juice, red wine vinegar, mustard, garlic and oregano together in a small bowl. Season to taste with salt and pepper and set aside.
  • Lightly season the shrimp with salt, pepper, and oregano. Heat the olive oil in a frying pan over medium-high heat and add the shrimp in a single layer.
  • Cook the shrimp until firm and opaque, 1-1/2 minutes per side. Remove from the heat, drizzle with lemon juice and set aside to cool.

Assemble the salad:

  • Divide the lettuce between 4 dinner plates and top with equal portions of cucumber, red onion, feta cheese, tomatoes, and olives.
  • Add a portion of shrimp to each plate, drizzle with dressing, garnish with lemon wedges, and serve immediately.

Tips for Making This Recipe

  • If you’re pressed for time you can buy pre-cooked shrimp and marinate them for 15 minutes at room temperature in olive oil and lemon juice.
  • Dried oregano can lose its potency over time, so be sure yours is fresh as it’s a very important flavor in a Greek salad.
  • Freshly squeezed lemon juice, both in the dressing and on the shrimp packs a delicious citrus punch that’s far superior to bottled.
  • To minimize the strong flavor of red onion, be sure to slice it very thinly.
  • Buy your feta cheese in a block. It’s very easy to crumble yourself, stays fresh longer, and has better flavor and a moister texture.
  • If you can, buy pitted Kalamata olives for convenience.
Calories: 436kcal, Carbohydrates: 23g, Protein: 25g, Fat: 29g, Saturated Fat: 6g, Polyunsaturated Fat: 22g, Cholesterol: 155mg, Sodium: 956mg, Fiber: 8g, Sugar: 8g
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