20-minute Greek Shrimp Salad

4.82 from 11 votes

A delicious no mayo Greek shrimp salad recipe that's ready in only 20 minutes. This healthy shrimp salad made with fresh ingredients and is perfect for a light lunch.

Prep Time14

Cook Time6

Total Time20

Course: Salad

Cuisine: Mediterranean

Servings: servings

Calories: 319kcal

Author: Shadi HasanzadeNemati

Ingredients

Garlic oregano dressing/marinade

1 teaspoon dried oregano
3 cloves garlic minced
1 lemon juice of
4 tablespoon olive oil
½ tsp salt
¼ teaspoon pepper
½ teaspoon granulated sugar

Greek shrimp salad

1 lb large shrimp thawed
2 Persian cucumbers
1 cup kalamata olives
1 Roma tomato
1 green bell pepper
½ red onion

Instructions

In a bowl, mix oregano, mined garlic, lemon juice, olive oil, salt, pepper and sugar.
Set aside half of the mixture to use as dressing. Mix the other half with thawed, peeled shrimp and let it marinate for 10 minutes.
Meanwhile, cut the Persian cucumbers in half lengthwise and then cut each half into pieces. Add it to a large bowl.
Dice the tomato and add it to the cucumbers.
Slice the bell pepper and the onion, add them to the bowl as well. Toss the vegetables until they're combined.
Heat a pan over medium heat and cook the shrimp for about 6 to 8 minutes until it's fully cooked.
Add the cooked shrimp to the salad.
Pour the reserved dressing over the salad and toss well.
Serve immediately.

Video

Notes

Make sure you're using raw shrimp and not pre-cooked. It's possible to use them tail-on or tail-off depending on your preference.
It's best to use frozen shrimp and thaw as needed.
Shrimp cooks in about 6 to 8 minutes, please don't overcook the shrimp otherwise it'll become rubbery.
You can also grill the shrimp for this recipe if you already have the grill running. Simply thread them on a skewer and grill for 4 to 5 minutes until firm and pink.
You can use honey or stevia instead of sugar to make the dressing.
Store the leftovers in an airtight container and refrigerate for up to 2 days.

Nutrition