April 17, 2021

Shrimp Topped Greek Salad with Lemon Vinaigrette

Shrimp Topped Greek Salad with Lemon Vinaigrette is a fast and fresh main course salad. I love this dish for several reasons. First of all, I can have this on the table in a less than thirty minutes. Secondly, I can make this early in the day, or even the day before I serve it. And, lastly, this is a great way to include more vegetables in our diet.

The Equipment I Used

A Salad Spinner- Use a salad spinner to dry your lettuce. This allows the vinaigrette to coat all the leaves.
A Salad Bowl- I like to toss my salads in a big bowl so that the dressing can coat everything.
A Small Jar- Shake your dressing in a jar. It’s the easiest way to do it.

The Ingredients Needed for Shrimp Topped Greek Salad with Lemon Vinaigrette

Olives- I like to use Kalamata olives for this recipe. Make sure to remove the pits before you serve them.
Feta Cheese- Keep the leftover cheese in your freezer, and then you’ll have it for your next recipe.
Shrimp- I always buy frozen Gulf shrimp.
Oil- Buy a mild, good quality extra virgin olive oil. I like the California Olive Ranch brand.
Lemons- I’ve been using Meyer lemons lately. If you can find them they’re really great.

How I Made my Shrimp and Salad

First, I cooked my shrimp. It’s important not to over cook the shrimp. It’s also important to drain the shrimp well when they’re done boiling.
Next, I made my Lemon Vinaigrette.
Then, I tossed all the ingredients together in a large bowl.

We really enjoyed this salad. So much so, that I made it two nights in a row this week. If you like shrimp, you really need to try this yummy Shrimp Topped Greek Salad with Lemon Vinaigrette.

Shrimp Topped Greek Salad with Lemon Vinaigrette

A main course shrimp topped salad topped with a Lemon Vinaigrette.

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Prep Time 15

Cook Time 5

Total Time 20

Course Main Course

Cuisine Greek

Servings

Calories 350 kcal

Ingredients

1 pound large Gulf shrimp
½ tsp. kosher salt
2 sprigs fresh thyme
1 tsp. each red pepper flakes and fennel seeds
4 cups spring mix lettuce
1 cup cherry tomatoes
1 cup sliced cucumber
1 cup chopped red onion
½ cup Kalamata olives, halved
1 cup chopped feta

For the Meyer Lemon Vinaigrette:

½ cup extra virgin olive oil
2 tbsp. Meyer Lemon juice
1 tbsp. red wine vinegar
1 tsp. honey
1 tsp. minced garlic
1 tsp. dried oregano
¼ tsp. each kosher salt and black pepper

Instructions

Begin by preparing the shrimp: Bring a three quart saucepan, half full of water to a boil. Add the salt, thyme, red pepper flakes, fennel seeds and shrimp.
Boil the shrimp until they're pink and firm. If the shrimp are fresh this will only take a couple of minutes. If the shrimp are frozen, this will take about five minutes. Drain the shrimp in a colander and chill while you make the rest of the salad.
In a small jar, shake together all the Meyer Lemon Vinaigrette ingredients.
In a large bowl, toss together all the vegetables, shrimp, and as much vinaigrette as you like.