Aegean Shrimp Salad
Dive into the vibrant flavors of the Mediterranean with this refreshing Aegean Shrimp Salad, a perfect balance of crisp veggies, succulent shrimp, and tangy feta cheese. This light yet satisfying dish combines marinated shrimp, quickly seared to juicy perfection, with crunchy romaine lettuce, juicy cherry tomatoes, crisp cucumber, and briny kalamata olives. A zesty homemade dressing of extra virgin olive oil, lemon juice, fresh dill, and garlic ties everything together, creating a salad that’s as nutritious as it is delicious. Ready in just 30 minutes, this salad is ideal for a quick lunch, a light dinner, or even a crowd-pleasing starter. Packed with Mediterranean-inspired goodness, it’s a feast for the eyes and the taste buds. Perfect for seafood lovers and healthy eating enthusiasts alike!
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Recipe Information
Ingredients
- 500 grams raw shrimp (peeled and deveined)
- 1 head romaine lettuce
- 250 grams cherry tomatoes
- 1 large cucumber
- 0.5 medium red onion
- 75 grams kalamata olives
- 100 grams crumbled feta cheese
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 1 tablespoon fresh dill
- 2 cloves minced garlic
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the shrimp under cold water and pat them dry with paper towels.
In a medium bowl, mix 1 tablespoon of olive oil, lemon juice, minced garlic, oregano, salt, and black pepper. Add the shrimp and toss to coat. Let them marinate for 10 minutes.
Heat a large non-stick skillet over medium heat. Add the shrimp and cook for 2-3 minutes on each side, or until they are pink and opaque. Remove from heat and set aside to cool slightly.
While the shrimp cool, wash and chop the romaine lettuce into bite-sized pieces. Place it in a large bowl.
Halve the cherry tomatoes, slice the cucumber into thin rounds, and finely slice the red onion. Add these to the bowl along with the kalamata olives.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, and chopped fresh dill to make the salad dressing.
Add the cooked shrimp to the salad, then drizzle the dressing over the top. Toss gently to combine.
Sprinkle the crumbled feta cheese over the salad as a finishing touch.
Serve the Aegean Shrimp Salad immediately, or chill in the refrigerator for 15 minutes for a cool, refreshing meal.
Nutrition Facts
Calories |
1557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.9 g | 111% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 1034 mg | 345% | |
| Sodium | 4637 mg | 202% | |
| Total Carbohydrate | 55.8 g | 20% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 18.7 g | ||
| Protein | 151.1 g | 302% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1112 mg | 86% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 3742 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
