Greek Style Shrimp Salad Recipe

Shrimp: Fresh, peeled, and deveined shrimp are the star protein of this salad, providing a tender and juicy bite.

Cherry tomatoes: These small, sweet tomatoes add a burst of color and flavor to the salad.

Cucumber: Diced cucumber adds a refreshing crunch and balances the flavors.

Red onion: Thinly sliced red onion gives a sharp, tangy taste that complements the other ingredients.

Kalamata olives: These Greek olives add a rich, briny flavor that enhances the Mediterranean feel of the salad.

Feta cheese: Crumbled feta cheese provides a creamy, tangy element that ties the salad together.

Olive oil: Used for cooking the shrimp and making the dressing, it adds a smooth, fruity flavor.

Lemon juice: Fresh lemon juice brightens the dressing with its zesty acidity.

Dried oregano: This herb adds a classic Greek flavor to the dressing.

Garlic: Minced garlic infuses the dressing with a robust, aromatic taste.

Salt: Enhances the overall flavor of the salad.

Pepper: Adds a hint of spice and balances the dressing.

When cooking shrimp, make sure not to overcrowd the skillet. Cooking in batches if necessary ensures even cooking and prevents the shrimp from steaming instead of searing. This helps achieve a nice, slightly crispy exterior while keeping the inside tender and juicy.

• shrimp - Substitute with chicken breast: If you prefer poultry, diced and cooked chicken breast can be a good alternative, providing a similar protein content.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and texture, making them an excellent substitute.

• cucumber - Substitute with zucchini: Zucchini has a similar crunch and mild flavor, making it a suitable replacement in salads.

• red onion - Substitute with shallots: Shallots offer a milder, slightly sweeter flavor compared to red onions, which can be a nice variation.

• kalamata olives - Substitute with black olives: Black olives have a milder taste and are more widely available, making them a convenient alternative.

• feta cheese - Substitute with goat cheese: Goat cheese has a similar tangy flavor and crumbly texture, making it a good substitute for feta.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor, making it a suitable replacement.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor, which can work well in the dressing.

• dried oregano - Substitute with dried thyme: Dried thyme offers a similar earthy flavor, making it a good alternative to oregano.

• garlic - Substitute with shallot: Minced shallot can provide a milder, slightly sweeter flavor compared to garlic.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a bit of umami flavor.

• pepper - Substitute with cayenne pepper: If you prefer a bit of heat, cayenne pepper can add a spicy kick along with the peppery flavor.

• To store the Greek style shrimp salad, transfer it to an airtight container. Ensure the lid is securely fastened to maintain freshness.
• Place the container in the refrigerator. The salad will stay fresh for up to 2 days. For optimal taste, consume within 24 hours.
• If you plan to store the salad for longer, consider keeping the shrimp and vegetables separate from the dressing. This prevents the vegetables from becoming soggy.
• To freeze the shrimp, place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer the shrimp to a zip-top freezer bag. They can be frozen for up to 3 months.
• Avoid freezing the vegetables and feta cheese as they do not thaw well and can become mushy.
• When ready to serve, thaw the shrimp in the refrigerator overnight. Combine with fresh vegetables and dressing just before serving.
• For a quick refresh, add a squeeze of lemon juice and a drizzle of olive oil to the salad before serving. This will enhance the flavors and bring back some of the original zest.

• Stovetop Method

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil to the skillet.
  3. Add the shrimp and vegetables from the salad, stirring occasionally.
  4. Cook for 3-5 minutes until everything is heated through.
  5. Remove from heat and let it cool slightly before adding back the feta cheese to prevent it from melting too much.

• Microwave Method

  1. Place the shrimp salad in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or microwave-safe plastic wrap.
  3. Microwave on medium power for 1-2 minutes.
  4. Stir the salad halfway through to ensure even heating.
  5. Let it sit for a minute before serving to allow the heat to distribute evenly.

• Oven Method

  1. Preheat your oven to 350°F (175°C).
  2. Spread the shrimp salad evenly on a baking sheet.
  3. Cover the baking sheet with aluminum foil to prevent the shrimp from drying out.
  4. Bake for 10-15 minutes, or until the salad is heated through.
  5. Remove from the oven and let it cool slightly before serving.

• Steam Method

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the shrimp salad in the steamer basket.
  3. Cover and steam for about 5-7 minutes.
  4. Check to ensure the shrimp and vegetables are heated through.
  5. Remove from the steamer and let it cool slightly before serving.

• Skillet: Used to cook the shrimp until they are pink and opaque.

• Mixing bowl: Used to combine cherry tomatoes, cucumber, red onion, kalamata olives, and feta cheese.

• Small bowl: Used to whisk together the olive oil, lemon juice, dried oregano, minced garlic, salt, and pepper for the dressing.

• Whisk: Used to mix the dressing ingredients together.

• Tongs: Used to handle and turn the shrimp while cooking.

• Knife: Used to halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and mince the garlic.

• Cutting board: Used as a surface for cutting the vegetables and garlic.

• Measuring cups: Used to measure the cherry tomatoes, cucumber, red onion, kalamata olives, and feta cheese.

• Measuring spoons: Used to measure the olive oil, lemon juice, and dried oregano.

• Serving bowl: Used to serve the completed Greek style shrimp salad.

Pre-cook the shrimp: Cook the shrimp ahead of time and store them in the refrigerator. This way, you can quickly assemble the salad when needed.

Use pre-chopped veggies: Buy pre-chopped cherry tomatoes, cucumber, and red onion to save time on preparation.

Ready-made dressing: Use a store-bought Greek dressing to skip the step of making your own.

Batch prep: Prepare larger quantities of the ingredients and store them separately. This allows you to quickly assemble multiple servings throughout the week.