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Greek-Style Lettuce Salad with Herb Marinated Shrimp

Greek-Style Lettuce Salad with Herb Marinated Shrimp

Dinner
Prep Time
20min
Cook Time
10min
Servings
4
Calories
375
Chef's Note

For the best flavor, try to marinate the shrimp for at least 15 minutes, but be careful not to exceed 30 minutes as the acid from the lemon juice can start to 'cook' the shrimp, resulting in a rubbery texture. You can also grill the shrimp for additional smoky flavor if you prefer.

Tags
Greek
salad
shrimp
lettuce
seafood
Mediterranean
quick
healthy
low-carb
high-protein
Ingredients

  • 1 pound large shrimp

  • 3 tablespoons fresh lemon juice

  • 4 tablespoons extra virgin olive oil

  • 2 cloves garlic

  • 1 tablespoon fresh oregano

  • 1 tablespoon fresh dill

  • 1 tablespoon fresh parsley

  • 1 large head romaine lettuce

  • 1 medium cucumber

  • 1 cup cherry tomatoes

  • 1/2 medium red onion

  • 1/3 cup kalamata olives

  • 4 ounces feta cheese

  • 2 tablespoons red wine vinegar

  • 1/2 teaspoon dried oregano

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

Instructions
  • 1

    Peel and devein 1 pound of shrimp, leaving the tails on if desired. Rinse and pat dry with paper towels.

  • 2

    In a medium bowl, whisk together 2 tablespoons of fresh lemon juice, 2 tablespoons of extra virgin olive oil, 2 minced garlic cloves, 1 tablespoon of chopped fresh oregano, 1 tablespoon of chopped fresh dill, and 1 tablespoon of chopped fresh parsley.

  • 3

    Add the shrimp to the marinade, toss to coat evenly, cover, and refrigerate for 15-20 minutes (no longer than 30 minutes or the acid will start to cook the shrimp).

  • 4

    While the shrimp marinates, wash and chop 1 large head of romaine lettuce into bite-sized pieces and place in a large salad bowl.

  • 5

    Peel and dice 1 medium cucumber, halve 1 cup of cherry tomatoes, thinly slice 1/2 medium red onion, and add to the bowl with the lettuce.

  • 6

    Add 1/3 cup of pitted kalamata olives to the salad bowl.

  • 7

    In a small bowl, whisk together 2 tablespoons of extra virgin olive oil, 2 tablespoons of red wine vinegar, 1 tablespoon of fresh lemon juice, 1/2 teaspoon of dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to make the dressing.

  • 8

    Heat a large skillet over medium-high heat. Remove the shrimp from the marinade (discard used marinade) and cook for 2-3 minutes per side until pink and opaque.

  • 9

    Crumble 4 ounces of feta cheese over the salad.

  • 10

    Drizzle the prepared dressing over the salad and toss gently to combine.

  • 11

    Top the salad with the cooked shrimp and serve immediately.

Nutrition Information (per serving)
375
Calories
28g
Protein
12g
Carbs
24g
Fat
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