This salad combines grilled shrimp with Greek ingredients like tomato, feta, Kalamata olives, and oregano. When seasoning the shrimp with salt and pepper, sprinkle them with a little sugar to help them grill up wet yet appealingly spotty brown.
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 pound raw shrimp (26 to 30 count), peeled
- Olive oil to taste
- Salt and pepper to taste
- Sugar to taste
- 2 medium tomatoes, cut into medium dice
- ½ cup crumbled feta cheese
- ½ cup pitted and coarsely chopped Kalamata or other black olives
- 1 teaspoon dried oregano
- ¼ cup olive oil
- 4 teaspoons red wine vinegar
- 1 (10 ounce) package factory-washed baby spinach leaves
Instructions
- Thread shrimp onto metal skewers (or bamboo ones that have been soaked in water for 15 minutes). Brush both sides with oil and season with salt, pepper and a light sprinkling of sugar.
- Heat gas grill, with all burners on high, until fully preheated, 10 to 15 minutes. Use a wire brush to clean grill rack, then brush lightly with oil. Close lid and allow to return to temperature. Grill shrimp until fully cooked and spotty brown, about 2 minutes per side.
- Meanwhile, mix in a medium bowl the tomatoes, cheese, olives, oregano, 2 Tbs. of the olive oil and 2 tsps. of the vinegar. Unthread shrimp and add to bowl. Lightly toss ingredients to coat. Set aside. (Can be made an hour or so ahead.)
- When ready to serve, drizzle remaining oil, as well as a generous sprinkling of salt and pepper, over spinach in a large bowl. Toss to coat. Add remaining 2 tsps. vinegar; toss again. Divide spinach among 4 large plates. Top with a portion of the shrimp mixture.
- Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
Nutrition Facts
| Calories | 423 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 201 mg |
| Dietary Fiber | 3 g |
| Protein | 30 g |
| Saturated Fat | 8 g |
| Sodium | 853 mg |
| Sugars | 6 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
Easy to make. Delicious.
I did change this recipe a little bit. I put the shrimp in a rub and gave it a quick toss in the skillet . I also made a citrus salad dressing for it using greek yogurt, lemon juice , garlic, salt, lemon pepper and herbs de provence. It turned out really nice.
Definitely will make this again! Made it exactly as recipe stated. Next time I will add just a little red onion. Thank you for posting!
I pan seared the shrimp with garlic and a splash of white wine and also roasted pine nuts ! Fast and easy
Wow! This tastes great! Super easy to make and everyone thinks you’re amazing. We make this all the time!
i absolutely loved this recipe. I will make again. I used frozen shrimp that I thawed and then put into a bag with a little olive oil, sea salt, old bay, and a little pepper. Otherwise followed the recipe. Using sea salt again. I think next time I will add a little red onion to the salad. I also think this would be good with some steak instead of shrimp. I guess any meat would be great!
This was pretty good. I used cooked shrimp, so this literally took me less than 10 minutes to throw together. Next time I would add a clove of garlic for more flavor.
I really liked this, but the rest of the family didn’t – they said it might be better without the olives. But that’s the taste I like best. The morale – if they don’t like olives don’t go for this one. I’ll make it again when it’s just me.
Awesome recipe. I tried putting the shrimp in a bag with the olive oil, lemon pepper and sea salt and omitting the sugar as suggested by a reviewer before skewering. The shrimp tasted good enough to eat alone without everything else, but together it was fabulous.
Very flavorful, colorful and easy to make. I added red onions like someone suggested, and used balsamic vinegar. Will definitely make it again!
Made this for a date over the summer… we both really love greek salads so it’s a little hard to impress us! Next time I’ll add red onion, use a combination of spinach and romaine, and maybe add in some artichoke hearts to make it even more greek! Overall it was good, I used frozen Shrimp which I made on my George Forman really quickly. Really liked the dressing for the salad, very complimentary, not overpowering.
Whipped this up tonight with frozen bag of pre cooked shrip, green olives and black olives, added a few more vegetables like mushrooms, (didn’t have cucumbers). Impressive and dressing recipie was great, needed quite a bit of kosher salt sprinkled over it after tossing, to bring out flavors. Yummmy. I will make again, with what ever I have available for produce.
It was too cold to grill, so I tossed the shrimp with olive oil, salt and pepper and roasted them at 400 degrees for 6 minutes. I also added a teaspoon of minced garlic to the shrimp mixture for more flavor. Great served with pita crackers and hummus.
Excellent recipe and I used already cooked small shrimp. It got rave reviews from a group of women.
I thought the kalamata olives overpowered the shrimp a bit, but I like the concept. I made enough for 2 servings and had the first one over lettuce, as that is what I had. I used the rest as the base for a Greek-style pasta salad. I think the recipe has potential as inspiration and may deserve a higher rating when it is tailored to specific tastes.
this has to be the best salad i’ve ever had. i used already-cooked shrimp and just added everything to it it a bowl. i only used 2 tbs. oil over all. SO GOOD!!!!!
Quick recipe, tasty. I also used romaine and it turned out wonderfully!
This was so good and easy. Like the previous reviewer, I used romaine. I tossed the shrimp in a resealable bag with olive oil, sea salt, and lemon pepper, and then I cooked it in a grill pan. The lemon pepper really added to the flavor (I omitted the sugar). Plus, I used tomato-basil feta and fresh oregano–yum! This is a definite keeper. Next time, I’ll try adding sun-dried tomatoes.
Perfect for a quick and healthy meal. To make it more “greek” I used romaine lettuce. I was in a hurry so instead of dicing tomatoes, I just used a can of diced tomatoes. It had some green chiles in it which added a good kick to the salad. I only had a small amount of shrimp because I was only making the salad for myself so I just tossed it on the George Foreman grill… it was ready in about a minute.