Classic Greek Salad with Shrimp
This Greek salad with shrimp combines crisp romaine, tomatoes, cucumber, feta, and olives with quickly sautéed shrimp and a lemony dressing for a light Mediterranean-style main dish ready in under 30 minutes.
Servings: 4 servings
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
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.
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