This Greek Shrimp Salad is a light yet deeply satisfying meal that comes together in under 30 minutes. Plump shrimp are tossed with crisp cucumbers, sweet tomatoes, briny olives, and creamy feta in a zesty lemon-oregano vinaigrette. It’s a vibrant, versatile dish perfect for busy weeknights or easy entertaining.
Why You’ll Love This Greek Shrimp Salad
- Fresh & vibrant: Every bite bursts with sunny Mediterranean flavors.
- Quick & easy: Ready from start to finish in under 30 minutes.
- Versatile serving: Enjoy as a main, side, or stuffed in pita.
- Perfect textures: Tender shrimp, crisp veggies, creamy feta, and chewy olives.
Ingredients & Tools
- 450 g large raw shrimp, peeled and deveined
- 1 English cucumber, chopped
- 250 g cherry or grape tomatoes, halved
- 1 red onion, thinly sliced
- 150 g feta cheese, crumbled
- 100 g Kalamata olives, pitted
- 60 ml extra virgin olive oil
- Juice of 1 large lemon
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/4 tsp red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh parsley or dill for garnish
Tools: A large mixing bowl, a medium skillet, a small jar or bowl for shaking/whisking the dressing.
Notes: Using high-quality extra virgin olive oil and fresh lemon juice really makes a difference here. Don’t skip the fresh herbs at the end for a final pop of freshness.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 25 g |
| Fat: | 20 g |
| Carbs: | 12 g |
| Fiber: | 3 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 5 minutes | Total Time: 20 minutes
Before You Start: Tips & Ingredient Notes
- Get the shrimp right. I highly recommend using raw, peeled, and deveined shrimp for the best texture and flavor. If they’re frozen, just thaw them overnight in the fridge or under cold running water. Pat them very dry with paper towels before cooking—this is the secret to a good sear.
- Don’t skimp on the veggie prep. Chopping the cucumber and halving the tomatoes into similar, bite-sized pieces ensures you get a bit of everything in each forkful. It makes for a much more enjoyable eating experience.
- Let the dressing sit. Whisk your dressing ingredients together first and let them hang out for a few minutes while you prep the other components. This allows the garlic and oregano to infuse the oil and lemon juice, creating a much more complex flavor.
- Feta is your friend. For the best taste and texture, buy a block of feta and crumble it yourself. Pre-crumbled feta often has anti-caking agents that can make it a bit drier and less creamy.
How to Make Greek Shrimp Salad
Step 1: Start by making the dressing. In a small bowl or a jar with a tight-fitting lid, combine the extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, and red pepper flakes (if using). Season with a good pinch of salt and a few grinds of black pepper. Whisk vigorously or shake the jar until the mixture is well combined and slightly emulsified. Set this aside to let the flavors meld while you work on the rest of the salad.
Step 2: Prepare your vegetables. Chop the English cucumber into bite-sized chunks—I like to leave the skin on for extra color and nutrients. Halve the cherry tomatoes, and thinly slice the red onion. If you find raw onion a bit too sharp, you can soak the slices in cold water for 5-10 minutes to mellow them out. Drain well before using.
Step 3: Now, cook the shrimp. Pat the shrimp completely dry with paper towels—this is crucial for getting a nice sear instead of them steaming. Heat a medium skillet over medium-high heat. You won’t need extra oil if your shrimp are dry. Add the shrimp in a single layer and season with a pinch of salt and pepper. Cook for just 1-2 minutes per side, until they’re pink, opaque, and lightly curled. Be careful not to overcook them, or they’ll become rubbery. Transfer them to a plate to cool slightly.
Step 4: Assemble the salad. In your large mixing bowl, combine the chopped cucumber, halved tomatoes, sliced red onion, and pitted Kalamata olives. Add the slightly cooled shrimp and most of the crumbled feta cheese (save a little for garnish). Give the dressing another quick shake or whisk and pour about three-quarters of it over the salad.
Step 5: Toss everything together gently but thoroughly. You want to coat all the components in that gorgeous dressing without breaking up the shrimp or tomatoes too much. Taste a piece of cucumber or shrimp and adjust the seasoning if needed—sometimes another pinch of salt or a squeeze of lemon juice is all it takes.
Step 6: Serve and enjoy! Transfer the salad to a serving platter or individual bowls. Drizzle with the remaining dressing, sprinkle with the reserved feta cheese, and finish with a generous handful of freshly chopped parsley or dill. This salad is best served immediately while the shrimp are still slightly warm and the vegetables are crisp.
Storage & Freshness Guide
- Fridge: Store assembled salad in an airtight container for up to 1 day; for best texture, store components separately and combine just before serving.
- Freezer: Not recommended due to texture changes in vegetables and shrimp.
- Reviving: If veggies soften, drain excess liquid and add a fresh squeeze of lemon juice before serving.
Serving Suggestions
Complementary Dishes
- Warm pita bread or toasted baguette — Perfect for scooping up every last bit of the flavorful dressing and juicy vegetables from the bowl.
- Lemon herb rice or orzo pasta — Serving the salad over a bed of these grains turns it into a more substantial, filling meal without overpowering the fresh flavors.
- Grilled zucchini or eggplant — Adding some smoky, charred vegetables on the side enhances the Mediterranean vibe and adds another lovely texture.
Drinks
- A crisp, dry white wine like Assyrtiko or Sauvignon Blanc — The bright acidity and citrus notes in the wine mirror the lemon in the dressing and cut through the richness of the shrimp and feta beautifully.
- Sparkling water with lemon and mint — A refreshing, non-alcoholic option that cleanses the palate and complements the salad’s herbaceous notes.
- A light Greek lager — The crisp, clean finish of a cold beer is a classic pairing that never fails with this kind of vibrant, salty food.
Something Sweet
- Baklava — The honey sweetness and flaky, nutty layers provide a fantastic contrast to the savory, tangy salad.
- Greek yogurt with honey and walnuts — It’s light, creamy, and just sweet enough to feel like a proper dessert without being too heavy.
- Lemon sorbet — A scoop of this zesty, icy treat continues the citrus theme and leaves your palate feeling incredibly refreshed.
Top Mistakes to Avoid
- Overcooking the shrimp. Shrimp cook incredibly fast and continue to cook a bit after you take them off the heat. The moment they turn pink and opaque, they’re done. Any longer and they become tough and rubbery—a real shame.
- Dressing the salad too early.
Greek Shrimp Salad
Make a fresh and easy Greek Shrimp Salad in under 30 minutes. Packed with shrimp, feta, and a lemon vinaigrette. Get the simple recipe here!
Ingredients
For the Salad
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450 g large raw shrimp (peeled and deveined)
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1 English cucumber (chopped)
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250 g cherry or grape tomatoes (halved)
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1 red onion (thinly sliced)
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150 g feta cheese (crumbled)
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100 g Kalamata olives (pitted)
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Fresh parsley or dill (for garnish)
For the Dressing
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60 ml extra virgin olive oil
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Juice of 1 large lemon
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2 cloves garlic (minced)
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1 tsp dried oregano
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1/4 tsp red pepper flakes (optional)
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Salt and black pepper (to taste)
Instructions
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Start by making the dressing. In a small bowl or a jar with a tight-fitting lid, combine the extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, and red pepper flakes (if using). Season with a good pinch of salt and a few grinds of black pepper. Whisk vigorously or shake the jar until the mixture is well combined and slightly emulsified. Set this aside to let the flavors meld while you work on the rest of the salad.01
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Prepare your vegetables. Chop the English cucumber into bite-sized chunks—I like to leave the skin on for extra color and nutrients. Halve the cherry tomatoes, and thinly slice the red onion. If you find raw onion a bit too sharp, you can soak the slices in cold water for 5-10 minutes to mellow them out. Drain well before using.02
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Now, cook the shrimp. Pat the shrimp completely dry with paper towels—this is crucial for getting a nice sear instead of them steaming. Heat a medium skillet over medium-high heat. You won't need extra oil if your shrimp are dry. Add the shrimp in a single layer and season with a pinch of salt and pepper. Cook for just 1-2 minutes per side, until they're pink, opaque, and lightly curled. Be careful not to overcook them, or they'll become rubbery. Transfer them to a plate to cool slightly.03
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Assemble the salad. In your large mixing bowl, combine the chopped cucumber, halved tomatoes, sliced red onion, and pitted Kalamata olives. Add the slightly cooled shrimp and most of the crumbled feta cheese (save a little for garnish). Give the dressing another quick shake or whisk and pour about three-quarters of it over the salad.04
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Toss everything together gently but thoroughly. You want to coat all the components in that gorgeous dressing without breaking up the shrimp or tomatoes too much. Taste a piece of cucumber or shrimp and adjust the seasoning if needed—sometimes another pinch of salt or a squeeze of lemon juice is all it takes.05
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Serve and enjoy! Transfer the salad to a serving platter or individual bowls. Drizzle with the remaining dressing, sprinkle with the reserved feta cheese, and finish with a generous handful of freshly chopped parsley or dill. This salad is best served immediately while the shrimp are still slightly warm and the vegetables are crisp.06
