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This Mediterranean Shrimp Salad balances light and satisfying flavors perfectly. Plump shrimp, crisp vegetables, briny olives, and creamy feta come together with a zesty lemon-herb vinaigrette. It’s a vibrant, textural meal ready in under 30 minutes.

Why You’ll Love This Mediterranean Shrimp Salad

Fresh & vibrant: Every bite bursts with Mediterranean sunshine.
Quick to make: Ready from prep to plate in under 30 minutes.
Wonderfully versatile: Serve as a main, side, or in pita pockets.
Satisfying textures: Tender shrimp, crunchy veggies, creamy feta, and briny olives.

Ingredients & Tools

450 g large raw shrimp, peeled and deveined
2 tbsp extra virgin olive oil, divided
2 cloves garlic, minced
1 tsp dried oregano
½ tsp smoked paprika
1 lemon, juiced and zested
1 large English cucumber, diced
250 g cherry tomatoes, halved
1 small red onion, thinly sliced
100 g Kalamata olives, pitted
150 g feta cheese, crumbled
30 g fresh parsley, chopped
15 g fresh dill, chopped
3 tbsp red wine vinegar
1 tbsp honey or maple syrup
Salt and black pepper to taste

Tools: Large mixing bowl, medium skillet, small jar with lid (for dressing), sharp knife, cutting board

Notes: Using large, raw shrimp gives the best texture. Don’t skip the fresh herbs—they make the salad sing.

Nutrition (per serving)

Calories:	320 kcal
Protein:	25 g
Fat:	18 g
Carbs:	15 g
Fiber:	3 g

Serves: 4 | Prep Time: 15 minutes | Cook Time: 5 minutes | Total Time: 20 minutes

Before You Start: Tips & Ingredient Notes

Pat your shrimp dry. This is the secret to getting a nice sear instead of steaming them. Just use a paper towel to blot away any excess moisture before seasoning.
Don’t skimp on the fresh herbs. Dried just won’t give you the same bright, aromatic punch. Parsley and dill add a lovely freshness that balances the briny olives and rich feta.
Taste your dressing before adding it. Adjust the acidity, sweetness, or salt to your liking. Remember, the feta and olives are salty, so you might not need much extra salt.
Let the salad rest for a few minutes before serving. This allows the flavors to meld together beautifully. It’s honestly worth the wait.

How to Make Mediterranean Shrimp Salad

Step 1: Start by prepping your shrimp. Pat them thoroughly dry with paper towels—this is crucial for that perfect sear. In a medium bowl, toss the shrimp with one tablespoon of olive oil, minced garlic, dried oregano, smoked paprika, and a good pinch of salt and pepper. Make sure each shrimp is nicely coated. Let them sit for about 5 minutes while you prep the veggies. You’ll notice the aroma from the garlic and spices starting to bloom… it already smells incredible.

Step 2: Heat a skillet over medium-high heat. Once hot, add the shrimp in a single layer—don’t overcrowd the pan, or they’ll steam instead of sear. Cook for about 1–2 minutes per side, until they turn pink and opaque with a slight golden crust. Be careful not to overcook them, or they can become rubbery. Transfer the cooked shrimp to a plate and set aside to cool slightly.

Step 3: While the shrimp are cooling, make the dressing. In a small jar, combine the remaining tablespoon of olive oil, red wine vinegar, lemon juice, lemon zest, honey, and a pinch of salt and pepper. Secure the lid and shake vigorously until the dressing is well emulsified. It should look glossy and slightly thickened. Give it a quick taste and adjust seasoning if needed.

Step 4: In a large mixing bowl, combine the diced cucumber, halved cherry tomatoes, thinly sliced red onion, pitted Kalamata olives, and most of the crumbled feta (reserve a little for garnish). Add the chopped parsley and dill, saving a small handful for topping. The colors at this stage are just stunning—so vibrant and fresh.

Step 5: Add the slightly cooled shrimp to the bowl with the veggies. Pour about two-thirds of the dressing over everything and toss gently to combine. You want everything to be lightly coated but not drowning. The trick is to add the dressing gradually so you can control how dressed the salad is.

Step 6: Let the salad sit for 5–10 minutes to allow the flavors to meld. This resting time makes a huge difference—the vegetables soften slightly and absorb the dressing, and the shrimp soak up all those herby, lemony notes. Just before serving, give it one final gentle toss.

Step 7: To serve, transfer the salad to a large platter or individual plates. Drizzle with the remaining dressing and top with the reserved feta and fresh herbs. This final flourish adds extra freshness and visual appeal. Enjoy immediately while the shrimp are still tender and the veggies are crisp.

Storage & Freshness Guide

Fridge: Store leftovers in an airtight container for up to 2 days.
Freezer: Not recommended—texture of shrimp and veggies will suffer.
Reviving: Drain excess liquid and add a fresh squeeze of lemon before serving.

Serving Suggestions

Complementary Dishes

Garlic herb couscous — The light, fluffy grains soak up the dressing beautifully and make the meal more substantial.
Warm, crusty bread — Perfect for mopping up every last bit of that delicious lemony dressing from your plate.
Grilled asparagus or zucchini — Adds another layer of smoky, charred flavor that pairs wonderfully with the shrimp.

Drinks

Crisp Sauvignon Blanc — Its citrusy notes and bright acidity complement the lemon and herbs in the salad perfectly.
Sparkling water with lemon slices — A refreshing, non-alcoholic option that cleanses the palate between bites.
Iced mint tea — The cool, herbal notes are a lovely match for the Mediterranean flavors.

Something Sweet

Lemon olive oil cake — It continues the citrus theme in a delightful, tender dessert that feels light yet satisfying.
Greek yogurt with honey and walnuts — Creamy, sweet, and crunchy—a simple finish that feels just right after this fresh meal.
Orange and almond biscotti — A crunchy, not-too-sweet treat that’s perfect for dipping and contrasts nicely with the salad’s textures.

Top Mistakes to Avoid

Overcooking the shrimp. They continue to cook a bit after you take them off the heat, so pull them when they’re just opaque. Overcooked shrimp become tough and rubbery—a real texture letdown.
Skipping the resting time. I know it’s tempting to dig in right away, but letting the salad sit for a few minutes allows the flavors to meld and the vegetables to soften slightly. It really makes a difference.
Using watery vegetables. If your cucumber or tomatoes are particularly watery, consider seeding the cucumber and patting the tomato halves dry to prevent a soggy salad.
Dressing the salad too early. If you’re not serving immediately, keep the dressing separate until the last minute to maintain that lovely crisp texture.

Expert Tips

Tip: For an extra flavor boost, marinate the raw shrimp in the spice mixture for 15–30 minutes in the fridge. This deepens the seasoning and makes the shrimp even more delicious.
Tip: If you have time, soak the sliced red onion in ice water for 10 minutes before adding to the salad. This tames the sharpness and gives them a pleasant crunch.
Tip: Toast the spices (oregano and paprika) in a dry pan for 30 seconds before adding to the shrimp. It wakes up their oils and adds a deeper, more complex flavor.
Tip: Use the shrimp shells to make a quick stock if you have time. Simmer them in water for 15 minutes, strain, and use that liquid to cook rice or couscous for serving—it adds a subtle seafood essence.

FAQs

Can I make this salad ahead of time?
Yes, but with a few precautions. Prep the vegetables and dressing separately, and cook the shrimp. Store everything in airtight containers in the fridge. Combine everything no more than an hour before serving to keep the textures crisp. The shrimp can be cooked a day ahead—just let them cool completely before refrigerating.

What can I use instead of shrimp?
Grilled chicken breast, chickpeas, or even firm tofu are great alternatives. For chicken, use the same seasoning blend and cook until no longer pink inside. Chickpeas can be tossed with the spices and roasted for 15 minutes for a vegetarian version with a nice bite.

How do I know when the shrimp are cooked perfectly?
They’re done when they turn pink and opaque all the way through and curl into a loose “C” shape. If they curl tightly into an “O,” they’re likely overcooked. It usually takes just 1–2 minutes per side over medium-high heat.

Can I use frozen shrimp?
Absolutely! Just thaw them properly first. The best way is to place them in a colander under cold running water for a few minutes. Avoid thawing at room temperature or in hot water, as this can affect the texture.

How long will leftovers keep?
Store any leftovers in an airtight container in the fridge for up to 2 days. The vegetables will soften and release more liquid, so it’s best enjoyed fresh, but it’s still tasty the next day. I wouldn’t recommend freezing, as the texture of the shrimp and veggies will suffer.

Mediterranean Shrimp Salad

Cost Level $$

Category Shrimp Recipes

Difficulty Medium

Cuisine Mediterranean, greek

Servings 4

Total Time 20 minutes

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Make a fresh Mediterranean Shrimp Salad in under 30 minutes! Packed with flavor and perfect for a light meal. Get the easy, healthy recipe here.

Ingredients

For the Shrimp and Dressing:

450 g large raw shrimp (peeled and deveined)
2 tbsp extra virgin olive oil (divided)
2 cloves garlic (minced)
1 tsp dried oregano
½ tsp smoked paprika
1 lemon (juiced and zested)
3 tbsp red wine vinegar
1 tbsp honey or maple syrup
Salt and black pepper (to taste)

For the Salad:

1 large English cucumber (diced)
250 g cherry tomatoes (halved)
1 small red onion (thinly sliced)
100 g Kalamata olives (pitted)
150 g feta cheese (crumbled)
30 g fresh parsley (chopped)
15 g fresh dill (chopped)

Instructions

01
Start by prepping your shrimp. Pat them thoroughly dry with paper towels—this is crucial for that perfect sear. In a medium bowl, toss the shrimp with one tablespoon of olive oil, minced garlic, dried oregano, smoked paprika, and a good pinch of salt and pepper. Make sure each shrimp is nicely coated. Let them sit for about 5 minutes while you prep the veggies.
02
Heat a skillet over medium-high heat. Once hot, add the shrimp in a single layer—don’t overcrowd the pan, or they’ll steam instead of sear. Cook for about 1–2 minutes per side, until they turn pink and opaque with a slight golden crust. Be careful not to overcook them, or they can become rubbery. Transfer the cooked shrimp to a plate and set aside to cool slightly.
03
While the shrimp are cooling, make the dressing. In a small jar, combine the remaining tablespoon of olive oil, red wine vinegar, lemon juice, lemon zest, honey, and a pinch of salt and pepper. Secure the lid and shake vigorously until the dressing is well emulsified. It should look glossy and slightly thickened. Give it a quick taste and adjust seasoning if needed.
04
In a large mixing bowl, combine the diced cucumber, halved cherry tomatoes, thinly sliced red onion, pitted Kalamata olives, and most of the crumbled feta (reserve a little for garnish). Add the chopped parsley and dill, saving a small handful for topping.
05
Add the slightly cooled shrimp to the bowl with the veggies. Pour about two-thirds of the dressing over everything and toss gently to combine. You want everything to be lightly coated but not drowning. The trick is to add the dressing gradually so you can control how dressed the salad is.
06
Let the salad sit for 5–10 minutes to allow the flavors to meld. This resting time makes a huge difference—the vegetables soften slightly and absorb the dressing, and the shrimp soak up all those herby, lemony notes. Just before serving, give it one final gentle toss.
07
To serve, transfer the salad to a large platter or individual plates. Drizzle with the remaining dressing and top with the reserved feta and fresh herbs. This final flourish adds extra freshness and visual appeal. Enjoy immediately while the shrimp are still tender and the veggies are crisp.