Greek Shrimp Salad Recipe

Posted in on the 16th September, 2012


  • 2 large lemons
  • 3 garlic cloves, crushed with press
  • 1 pound shelled and deveined large shrimp
  • 4 ounces feta cheese, crumbled (1 cup)
  • 1/2 cup loosely packed fresh mint leaves, coarsely chopped
  • 2 tablespoons olive oil
  • 1/2 teaspoon coarsely ground black pepper
  • 1/2 teaspoon salt Heavy-duty foil
  • 2 medium zucchini and/or yellow summer squash (about 6 ounces each), each cut lengthwise into 4 wedges
  • 1 small onion, cut into 4 slices
  • 2 cups grape or cherry tomatoes
  • 1 bag (5 to 6 ounces) baby spinach

This Greek Shrimp Salad recipe is a most flavorful dish. You can just use cooked salad shrimp, since the shrimp provide some color and taste but aren’t the focus of the dish. The time of Greek Shrimp Salad preparation is 20 minutes, and grill time is about 18 minutes.

For maximum flavor and minimum fuss, enclose ingredients in aluminum foil pouches. They seal in seasonings, so you won’t have to stand over the coals, basting and glazing. Pack up herbed potatoes, squash and peppers, or fish fillets with lemon zest.

Greek Shrimp Salad recipe Directions:

  1. From lemons, grate 1 teaspoon peel and squeeze 4 tablespoons juice. In large shallow bowl or baking dish, combine garlic and 2 tablespoons lemon juice. Add shrimp and stir to coat. In large serving bowl, combine feta, mint, oil, pepper, salt, lemon peel, and remaining 2 tablespoons lemon juice.
  2. Prepare outdoor grill for covered direct grilling over medium-high heat.
  3. Meanwhile, prepare foil “pan” for grilling tomatoes: Place two 12-inch squares foil on work surface to make double thickness. Turn edges over several times to make about 9-inch square pan with 3/4-inch-high sides.
  4. Place zucchini and onion on hot grill rack. Cover grill; cook zucchini about 8 minutes and onion about 15 minutes or until vegetables are tender and browned, turning occasionally. Transfer vegetables to platter. Add tomatoes to foil pan and place on hot grill rack. Place shrimp on same grill rack. Cover grill and cook tomatoes 2 to 4 minutes or until warmed through and skins begin to burst, stirring once or twice. Cook shrimp 3 to 4 minutes or just until shrimp turn opaque throughout, turning shrimp over once. Remove tomatoes and shrimp to same platter.
  5. Cut zucchini into 3/4-inch chunks. Toss vegetables, shrimp, and spinach with feta mixture in bowl until well combined.

Original Greek Shrimp Salad recipe yield: 4 servings

Nutritional Information for Greek Shrimp Salad:

Each serving of Greek Shrimp Salad: About 310 calories, 31 g protein, 14 g carbohydrate, 15 g total fat (6 g saturated), 7 g fiber, 197 mg cholesterol, 835 mg sodium.

One Comment

  1. BINTA SULEIMAN - May 11, 2013 at 12:59 pm


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