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Introduction
The Greek Shrimp Salad is a modern twist on the classic Greek salad, incorporating the bounty of the Aegean Sea. While traditional Greek salads typically feature vegetables and feta, coastal regions have long enjoyed the addition of fresh seafood to their dishes. This recipe pays homage to that tradition, marrying the iconic flavors of Greek cuisine with succulent shrimp. The dish is a testament to the Mediterranean diet, celebrated for its health benefits and delicious simplicity. Perfect for warm summer evenings or as a light lunch, this salad transports you to a sun-drenched Greek island with every bite, offering a taste of the laid-back Mediterranean lifestyle.
Ingredients
• 1 pound large shrimp, peeled and deveined
• 1 large English cucumber, diced into 1/2-inch cubes
• 1 pint cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1 cup Kalamata olives, pitted and halved
• 6 ounces feta cheese, crumbled
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh mint leaves, torn
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 lemon, cut into wedges for serving
Step 1:
In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper to make the dressing.
Step 2:
Bring a large pot of salted water to a boil. Add shrimp and cook for 2-3 minutes until pink and opaque. Drain and rinse under cold water to stop the cooking process.
Step 3:
In a large mixing bowl, combine the cooked shrimp, diced cucumber, halved cherry tomatoes, sliced red onion, and Kalamata olives.
Step 4:
Pour the dressing over the salad and toss gently to coat all ingredients evenly.
Step 5:
Add crumbled feta cheese, chopped dill, and torn mint leaves. Toss lightly to incorporate.
Step 6:
Cover and refrigerate for at least 15 minutes to allow flavors to meld.
Step 7:
Before serving, give the salad a quick toss and adjust seasoning if needed. Serve with lemon wedges on the side.
Q: Can I make this salad ahead of time?
A: Yes, you can prepare the salad up to 2 hours in advance. Add the feta and herbs just before serving for the best texture and flavor.
Q: Is this salad keto-friendly?
A: This salad is relatively low in carbs, but to make it more keto-friendly, you can reduce the amount of tomatoes and increase the olive oil in the dressing.
Q: Can I use frozen shrimp?
A: Yes, frozen shrimp can be used. Thaw them completely before cooking and ensure they are thoroughly drained to prevent excess water in the salad.
• For best flavor, use fresh, wild-caught shrimp if available.
• You can substitute red wine vinegar for lemon juice if preferred.
• For a spicier version, add 1/4 teaspoon of crushed red pepper flakes to the dressing.
• To make this recipe dairy-free, omit the feta cheese or use a plant-based feta alternative.
• For a lower-carb option, reduce the amount of tomatoes and increase the cucumber.
• This salad contains common allergens: shellfish (shrimp) and dairy (feta cheese).
• Choose ripe, fragrant tomatoes for the best flavor.
• If fresh herbs are unavailable, use 1 tablespoon each of dried dill and mint instead.
Serve chilled in individual bowls or on a large platter. Garnish with additional fresh herbs and lemon wedges if desired.
Store leftovers in an airtight container in the refrigerator for up to 2 days. The salad is best consumed within 24 hours for optimal freshness.
Cook the shrimp and prepare the dressing while chopping the vegetables to save time. The salad can be prepared up to 2 hours in advance and kept refrigerated.
- Don't overcook the shrimp to maintain their tender texture
- Pat the cucumber dry after dicing to prevent excess water in the salad
- Add the feta and herbs just before serving to maintain their texture and flavor
For a vegetarian version, replace shrimp with chickpeas or grilled halloumi cheese. For a heartier meal, serve over a bed of quinoa or orzo pasta.
Pair with a crisp white wine like Assyrtiko or a light, refreshing cocktail such as a cucumber gin and tonic.
Best in late spring through summer when fresh herbs and tomatoes are in season
Contains shellfish (shrimp) and dairy (feta cheese). May contain traces of tree nuts if processed in a facility that also processes nuts.
