For best flavor, use high-quality extra virgin olive oil and Greek feta cheese. If you don't have a grill, you can pan-sear the shrimp in a hot skillet with a little olive oil. Feel free to add other Greek-inspired ingredients to the salad, such as cucumber, red onion, or bell peppers. The shrimp mixture can be prepared ahead of time and stored in the refrigerator for up to a few hours. Just be sure to dress the spinach right before serving to prevent it from wilting.
Greek-Style Shrimp Salad on a Bed of Baby Spinach
-
PREP TIME0 mins
-
COOK TIME0 mins
-
TOTAL TIME0 mins
-
SERVING4 People
-
VIEWS82
Transport yourself to the sun-kissed shores of Greece with this vibrant and flavorful salad. Succulent grilled shrimp mingle with classic Greek ingredients, creating a refreshing and satisfying dish that's perfect for a light lunch or a delightful summer dinner.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate13 g
-
Cholesterol201 mg
-
Fiber3 g
-
Protein30 g
-
Saturated Fat8 g
-
Sodium853 mg
-
Sugar6 g
-
Fat28 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Shrimp: Thread the shrimp onto metal or pre-soaked bamboo skewers. Brush generously with olive oil and season with salt, pepper, and a light dusting of sugar. (5 minutes)
02
StepGrill the Shrimp: Preheat your grill to high heat (approximately 450-500°F or 230-260°C). Clean the grill grates thoroughly and lightly oil them. Grill the shrimp skewers for about 2 minutes per side, or until they are pink, opaque, and slightly charred. (5-7 minutes)
03
StepPrepare the Greek Salad: In a medium bowl, combine the diced tomatoes, feta cheese, Kalamata olives, oregano, 2 tablespoons of olive oil, and 2 teaspoons of red wine vinegar. Gently mix to combine. Remove the grilled shrimp from the skewers and add them to the bowl. Toss lightly to coat. (10 minutes)
04
StepDress the Spinach: In a large bowl, drizzle the baby spinach leaves with the remaining olive oil and a generous pinch of salt and pepper. Toss gently to coat. Add the remaining 2 teaspoons of red wine vinegar and toss again. (3 minutes)
05
StepAssemble the Salad: Divide the dressed spinach evenly among 4 large plates. Top each bed of spinach with a portion of the shrimp and Greek salad mixture. Serve immediately.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Trevion Collins
Jun 26, 2025Be careful not to overcook the shrimp, as they can become tough. Keep a close eye on them while grilling.
Marilyne Klein
May 28, 2025I used fresh oregano instead of dried, and it made a big difference. Highly recommend!
Alfredo Mccullough
Mar 18, 2025This salad is absolutely delicious! The shrimp were perfectly cooked, and the Greek flavors were spot on.
Korbin Bergnaum
Mar 11, 2025I made this for a light summer dinner, and it was a huge hit. Everyone loved it!
Domenico Beer
Mar 3, 2025The portion sizes were perfect for a light lunch or dinner. Thank you for sharing this recipe!
Nelson Smitham
Jan 16, 2025I used lemon juice instead of red wine vinegar, and it was still delicious!
Kelvin Hackett
Dec 21, 2024The sugar on the shrimp is a genius touch! It adds just a hint of sweetness that balances the saltiness of the feta and olives.
Mary Schmitt
Dec 5, 2024This recipe is so easy to follow, and the results are amazing. I will definitely be making this again.
Arvel Tillman
Nov 20, 2024I added some cucumber and red onion to the salad, and it was even better!
Reva Jacobs
Oct 31, 2024This salad is great for meal prepping. Just keep the spinach separate from the shrimp mixture until you're ready to eat.