This classic Greek salad topped with pan-seared shrimp makes a healthy, delicious dinner that’s ready 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.

About the Shrimp

This recipe calls for plump, jumbo shrimp (about 16 to 20 per pound). To get the most flavor, we season them with salt and pepper, a pinch of oregano, and a squeeze of fresh lemon juice, then pan-sear them until tender and cooked through.

However, if you’re pressed for time you can buy pre-cooked shrimp and toss them in a little extra olive oil, lemon juice, and let them marinate for 15 minutes at room temperature.

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 to 15 minutes, so they come in really handy when you’ve forgotten to take something out of the freezer for dinner.

Concerned about the quality of frozen shrimp versus fresh? 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.

Tips for Making This Recipe

  • Season and sauté the shrimp as opposed to boiling for tender texture and extra flavor.
  • Use freshly squeezed lemon juice in the dressing and on the shrimp. You just can’t beat that fresh citrus flavor.
  • Slice the red onion very thin so it’s doesn’t overpower other ingredients.
  • If you can, buy pitted Kalamata olives. They’re both convenient and easier to eat.
  • Make sure your dried oregano is fresh. Dried herbs lose their potency over time and oregano is an important flavor in a Greek salad.
  • Buy a block of feta cheese and crumble it yourself. It will have a little more moisture and flavor.

More Fast and Easy Shrimp Recipes

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Classic Greek Salad with Shrimp

Classic Greek Salad with Shrimp

4.7 from 3 votes
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This classic Greek salad topped with pan-seared shrimp makes a healthy, delicious dinner that’s ready in less than 30 minutes.
Yield: 4 servings
Prep: 15 minutes
Cook: 5 minutes
Total: 20 minutes
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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 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 until firm and opaque, 1-1/2 minutes per side. Remove from the heat, drizzle with lemon juice and set aside to cool.
  • 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 and serve immediately.

Tips for Making This Recipe

About the Shrimp

Sautéing the shrimp as opposed to boiling it gives them a tender texture and added flavor. You can also use pre-cooked shrimp to save time but you should toss them with a little olive oil, lemon juice, salt, pepper, and oregano, and let them marinate for 15 minutes before you get started on the rest of the salad.

More Tips

  • Use freshly squeezed lemon juice in the dressing and on the shrimp. You just can’t beat that fresh citrus flavor.
  • Slice the red onion very thin so it’s doesn’t overpower other ingredients.
  • If you can, buy pitted Kalamata olives. They’re both convenient and easier to eat.
  • Make sure your dried oregano is fresh. Dried herbs lose their potency over time and oregano is an important flavor in a Greek salad.
  • Buy a block of feta cheese and crumble it yourself. It will have a little more moisture and flavor.
Author: Lynne Webb
Course: Salads
Cuisine: Greek
Keyword: Greek dinner salad, Greek salad dressing
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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