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This Greek salad with shrimp is a fresh, flavorful take on a classic Greek preparation, combining crisp romaine, juicy tomatoes, briny olives, and creamy feta with tender, sautéed shrimp and a zesty lemon-oregano dressing.
A green salad with lettuce, tomatoes, cucumber, black olives, sautéed shrimp, and crumbled feta cheese, topped with Greek dressing.

This simple main dish salad includes all the signature ingredients of a traditional Greek salad – crisp romaine, cucumber, red onion, Kalamata olives, and feta cheese. The shrimp are simply seasoned and quickly sautéed, then finished with a squeeze of lemon which complements a boldly-flavored Greek-style dressing.

Greek salad with shrimp is quick and easy to make, and comes together in under 30 minutes. Add a few slices of crusty bread on the side, and you’ve got a light, satisfying dinner that’s packed with Mediterranean flavors.

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.

SHRIMP: We like using raw jumbo shrimp (16 to 20 per pound) so we can season and pan-sear them for best flavor. If you’re pressed for time you can substitute pre-cooked shrimp. Check the recipe notes for more info.

OREGANO: Dried oregano is an important flavor in Greek salad dressing, but it loses flavor after about six months in the pantry. If yours is old, you might want to pick up a fresh bottle.

LEMON JUICE: Lemon juice is another important flavor and we recommend fresh squeezed, but good-quality bottled lemon juice (we recommend Sicilia or Polenghi) works in a pinch.

RED ONION: Red onion is a traditional favorite in Greek salads, but it is strongly flavored. To mellow it, slice your onion, separate into rings and soak in ice water for about 15 minutes. You can also substitute sweet onions if you prefer.

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 (less salty) and a creamier texture.

KALAMATA OLIVES: With their briny, nutty flavor, Kalamata olives are another classic ingredient that makes Greek salads unique. For convenience, buy them already pitted (we like Mezzetta brand).

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 quick and easy dishes like these:

Shrimp Cocktail Salad – another hearty salad with shrimp, avocado, and a creamy twist on classic cocktail sauce for dressing.

Mediterranean Pasta Salad with Shrimp – a main dish pasta salad with olives, artichokes, and a lemony garlic dressing.

Naan Pizza with Prosciutto-Wrapped Shrimp – layers fresh basil and balsamic glaze over a ready-made crust for a fast but gourmet dinner.

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A green salad with lettuce, tomatoes, cucumber, black olives, sautéed shrimp, and crumbled feta cheese, topped with Greek dressing.
4.67 from 3 votes

Classic Greek Salad with Shrimp

By Lynne Webb
This Greek salad with shrimp is a fresh, flavorful take on a classic Greek preparation, combining crisp romaine, juicy tomatoes, briny olives, and creamy feta with tender, sautéed shrimp and a zesty lemon-oregano dressing.
Prep: 15 minutes
Cook: 5 minutes
Total: 20 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 

  • 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.

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 and a sprinkling of salt, 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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4.67 from 3 votes (1 rating without comment)

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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