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This classic Greek salad with shrimp combines crisp romaine, tomatoes, cucumber, feta, and olives with quickly sautéed shrimp and a lemony Greek-style dressing. It’s a light yet satisfying Mediterranean-inspired main dish that comes in less than half-an-hour.
Greek salad with sautéed shrimp made with romaine lettuce, tomatoes, cucumber, red onion, feta cheese, Kalamata olives, and lemon wedges.
Photos by Tom Pitera | Styling by Erika Pitera

Recipe Snapshot

  • Dish: Greek salad with sautéed shrimp, lemon and oregano dressing, feta, and Kalamata olives
  • Servings: 4 servings
  • Total Time: 25 minutes
  • Main Ingredient: Shrimp
  • Method: Whisk the dressing, sauté the shrimp, then assemble the salad and serve.
  • Effort Level: Simple

Turning a Greek Salad Into a Main Dish

A well-made Greek salad relies on balance, fresh vegetables, briny olives, creamy feta, and just enough dressing to pull everything together. In this version, seasoned shrimp add substance without changing the salad’s familiar flavors, turning a classic side dish into a light yet satisfying entrée.

The shrimp are seasoned with oregano and quickly sautéed over high heat, then finished with lemon off heat for tenderness and bright flavor. Paired with a simple dressing of extra-virgin olive oil, lemon juice, and garlic, this salad delivers traditional Greek flavors in every bite.

Ingredient Notes and Substitutions

Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.

Ingredients for Greek salad with shrimp including raw shrimp, romaine lettuce, tomatoes, cucumber, red onion, feta, olives, lemon juice, olive oil, and oregano.

SHRIMP:
Raw jumbo shrimp (16–20 per pound) give you the best flavor and texture because they can be properly seasoned and quickly seared. If you’re short on time, pre-cooked shrimp will work. The recipe notes have a simple lemon-olive oil marinade to enhance their flavor.

OREGANO:
Dried oregano is a defining flavor in Greek salad dressing, but it fades quickly in the pantry. If yours has been sitting for more than six months, replacing it will noticeably improve the salad’s flavor.

LEMON JUICE:
Freshly squeezed lemon juice provides the cleanest, brightest flavor. That said, high-quality bottled lemon juice (such as Sicilia or Polenghi) is a reliable substitute when fresh lemons aren’t available.

RED ONION:
Red onion is a traditional favorite in Greek salads, but it is strongly flavored. To mellow it, soak the sliced rings in ice water for about 15 minutes. Or, substitute sweet onion if you prefer.

FETA CHEESE:
Buy feta in a block rather than pre-crumbled. It’s easy to crumble by hand, stays fresher longer, and delivers better flavor and a creamier texture with less excess salt.

KALAMATA OLIVES:
Kalamata olives add the briny, nutty flavor that defines a classic Greek salad. Pitted olives are the most convenient option; we like Mezzetta for consistent quality.

Prep Overview

How to Make Greek Salad with Shrimp

Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.

Start by whisking together the dressing. A simple combination of olive oil, lemon juice, red wine vinegar, garlic, and oregano delivers familiar Greek flavor, and mixing it first helps the flavors develop before serving.

Raw shrimp seasoned with dried oregano in a bowl, with lemon-olive oil dressing and a whisk nearby.
Shrimp sautéing in a skillet, turning pink and opaque as they cook in olive oil.

Next, season the shrimp and cook them quickly in a hot skillet, giving them enough space so they sear rather than steam. Cooking shrimp in a single layer ensures even heat contact for maximum juiciness. Finishing them with lemon juice off the heat maintains the fresh citrus flavor of the lemon. Set them aside to cool slightly before topping the salad.

To assemble, divide the romaine among plates and layer on the vegetables, feta, and olives. Adding the shrimp last keeps the salad looking composed and prevents over-dressing. Finish with the dressing just before serving so the lettuce stays crisp and the flavors stay balanced.

Greek salad with shrimp showing seasoned shrimp, cucumber slices, tomatoes, feta, red onion, olives, and romaine lettuce in a white bowl.

More Fast and Easy Shrimp Recipes

We like to keep a bag of frozen shrimp on hand for easy dinners like this Greek salad. You can thaw them in about 10 minutes to make other quick dishes like our Shrimp Cocktail Salad, which pairs chilled shrimp with avocado and a creamy twist on classic cocktail sauce for dressing. Other options include Mediterranean Pasta Salad with Shrimp, a main dish pasta salad with olives, artichokes, and a lemony garlic dressing; and Naan Pizza with Prosciutto-Wrapped Shrimp, which layers savory shrimp, fresh basil, and balsamic glaze on a crisp flatbread base.

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Greek salad with sautéed shrimp made with romaine lettuce, tomatoes, cucumber, red onion, feta cheese, Kalamata olives, and lemon wedges.
4.67 from 3 votes

Classic Greek Salad with Shrimp

By Lynne Webb
This classic Greek salad with shrimp combines crisp romaine, tomatoes, cucumber, feta, and olives with quickly sautéed shrimp and a lemony Greek-style dressing. It’s a light yet satisfying Mediterranean-inspired main dish that comes in less than half-an-hour.
Prep: 20 minutes
Cook: 5 minutes
Total: 25 minutes
Servings: 4 servings
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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 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
  • 2 ripe tomatoes, cored and cut into wedges
  • 12 pitted Kalamata olives, halved lengthwise
  • 4 lemon wedges, for serving

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
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Instructions 

  • Prepare the dressing In a small bowl. Whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, and dried oregano until emulsified. Season to taste with salt and freshly ground black pepper; set aside.
  • Pat the shrimp dry with paper towels, then season lightly on both sides with salt, pepper, and dried oregano.
  • Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the shrimp in a single layer, working in batches if necessary to avoid crowding.
  • Cook the shrimp until pink, firm, and opaque, about 1-1/2 minutes per side. Remove the skillet from the heat, drizzle the shrimp with lemon juice, and set aside to cool slightly.
  • Divide the romaine lettuce evenly among four dinner plates. Top each with equal portions of cucumber, red onion, feta cheese, tomatoes, and Kalamata olives.
  • Arrange the shrimp over the salads, drizzle with the prepared dressing, garnish with lemon wedges, and serve immediately.

Notes

ABOUT THE SHRIMP:
If you’re pressed for time you can buy pre-cooked shrimp and marinate them for 15 minutes at room temperature in a combination of 1-1/2 tablespoons of olive oil, 1 tablespoon lemon juice, a sprinkling of salt and pepper, and pinch of dried oregano.

Nutrition

Calories: 406, Total Fat: 30g, Cholesterol: 168mg, Sodium: 1178mg, Carbohydrates: 15g, Fiber: 6g, Sugar: 5g, Protein: 23g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Lynne Webb and Erika Pitera, creators of MyGourmetConnection in the kitchen, working on a soup recipe for the website.

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We’re Lynne and Erika, a mother-daughter duo passionate about creating recipes that bring flavor and variety to your kitchen in a simple, approachable way.

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5 Comments

  1. Best dressing ever! The Dijon mustard gives the dressing a creamy texture and it clings to the salad and shrimp perfectly. Absolutely love this dressing.5 stars

    Reply