shrimp greek salad is easy, delicious and mostly do-ahead!

why I love this salad!

There is much to love about this recipe, which I’ve been making for well over 10 years. To start (and most importantly), it’s DELICIOUS. Full of flavor, light yet filling, and something a little different. But what makes this dinner a keeper is that you can do so much of the prep early in the day – which ALSO makes it both a perfect weeknight meal as well as one you can serve for guests without slaving in the kitchen!

what’s in this salad?

As the name implies, this is a main course Greek salad, consisting of chopped romaine lettuce, tomatoes and cucumber. It’s served with a lemon-mint jasmine rice and topped with broiled shrimp. I serve it with crumbled feta and sliced red onion!

how is this a do-ahead meal?

As I mentioned, much of this easy meal can be prepped early in the day, like marinating the shrimp and prepping/chopping the salad ingredients. You can also prepare the dressing ahead of time and keep in the fridge (just give it a shake before adding), and the rice can be served at room temperature!

my favorite onion tip!

If you watch the video below you’ll notice that the red onion is soaking in the lemon juice. When serving onions raw I like to “marinate” it in whatever acid I’m using in the dish (in this case lemon juice) for at least 30 minutes. This mellows the onion, reducing its bite. Simply drain the liquid into a bowl when ready to use and add the rest of your dressing ingredients. Try it!

frequently asked questions!

what do you serve this dish with?

As a main course salad, this dish is pretty much ready to serve “as is”! The jasmine rice is a perfect accompaniment; you can add warm pita if you like!

We absolutely LOVE this Greek shrimp salad, and with warm weather finally here I know it will be a fast favorite in your home too – let me know if you try it!

Shrimp Greek Salad

sherisilver

Easy, delicious, do-ahead shrimp Greek salad is a pretty much perfect summertime meal!

5 from 1 vote

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Main Course, Salad

Servings 3

Calories 543 kcal

Equipment

• small saute pan
• measuring cup
• Sheet pan
• metal skewers
• lemon squeezer
• microplane
• whisk

Ingredients

  

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For the rice:

• 1 cup jasmine rice
• 3 teaspoons extra virgin olive oil, divided
• 1/2 cup finely chopped onion
• 1 cup coarsely chopped fresh mint
• grated zest of one lemon
• 1/4 cup coarsely chopped flat-leaf parsley
• 1 teaspoon coarse salt
• 2 teaspoons fresh lemon juice

For the salad:

• 1 pound shrimp, peeled and deveined (can leave tails on or remove)
• 2 tablespoons plus 1/2 cup olive oil, divided
• 2 cloves garlic, smashed
• 1 teaspoon kosher salt, divided
• freshly ground pepper
• 1/2 red onion thinly sliced
• 1/4 cup fresh lemon juice
• 1/2 teaspoon dried oregano
• 2 romaine hearts, halved lengthwise and cut crosswise into strips
• 1 pint grape tomatoes, halved
• 1 medium cucumber, peeled, halved and cut into chunks
• crumbled feta, for serving

Instructions

 

Make the rice:

• Bring a medium saucepan of water to a boil. Stir in the rice, and simmer for 20 minutes. Transfer to a strainer and rinse under cold water until cool. Transfer to a large bowl.
• Heat 1 teaspoon of the olive oil in a small pan over medium heat. Add the chopped onion and saute for 2 - 3 minutes. cook until translucent, 2 to 3 minutes. Add to the rice along with the mint, lemon zest, parsley, salt, lemon juice, and remaining 2 teaspoons of olive oil. Set aside (can be done earlier in the day)

Make the salad:

• Place the shrimp, 2 tablespoons of olive oil, garlic, 1/2 teaspoon of salt and black pepper in a large ziploc bag. Smush the bag to coat the shrimp and refrigerate for 30 minutes (or earlier that day).
• Place the sliced onion in a small bowl and pour the lemon juice over - stir to coat the onion and set aside for at least 30 minutes.
• Pre-heat the oven to broil and line a baking sheet with foil. Thread the shrimp onto metal skewers and place in a single layer on the baking sheet. Broil, turning once, till shrimp are cooked through - about 3 minutes per side. Remove from the oven and set aside.
• Drain the lemon juice into a small bowl and set the onion aside. Add the oregano, remaining 1/2 teaspoon of salt and black pepper and whisk till combined. Continue whisking and slowly pour in the remaining 1/2 cup of olive oil. Whisk till emulsified (can do ahead - transfer to a covered jar and shake before using - keep in the fridge till ready to serve). Place the lettuce, tomatoes and cucumbers in a large serving plate or bowl and toss to combine.
• To serve, place the rice on dinner plates and add the salad alongside. Remove the shrimp from the skewers and place on top of the salad. Garnish with the red onion and feta, passing the dressing separately.

Nutrition

Serving: 3gCalories: 543kcalCarbohydrates: 71gProtein: 29gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 191mgSodium: 2435mgPotassium: 1153mgFiber: 7gSugar: 9gVitamin A: 9286IUVitamin C: 52mgCalcium: 219mgIron: 4mg

Keywords gluten free, greek salad, rice, shrimp

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