Go Back
–+ servings

Mediterranean Shrimp Salad

Mediterranean Shrimp Salad is loaded with shrimp, olives, fresh veggies, and topped with feta cheese and lemony dressing!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6
Calories: 590
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 lb Jumbo Shrimp (, peeled and deveined)
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Parsley
  • 1/2 tsp Oregano
  • Salt and Pepper (to taste)
  • 15.5 oz Garbanzo Beans ((Chickpeas))
  • 1/2 Red Onion ((sliced thinly))
  • 1 English Cucumber ((sliced))
  • 1 cup Marinated Artichokes
  • 3 Radishes ((sliced))
  • 1 cup Green Olives
  • 1 cup Black Olives
  • 12 oz Roasted Red Peppers ((jarred))
  • 1 Avocado ((sliced))
  • 2 cups Grape Tomatoes
  • 1 cup Feta Cheese
  • 1/3 cup Sun Dried Tomatoes ((drain oFF the oil))
  • Fresh Parsley (, For garnish)
  • 1/3 cup Olive Oil
  • 1/4 cup Lemon Juice
  • 3 tbsps Fresh Parsley
  • 1 tsp Fresh Oregano
  • 2 Garlic Cloves ((minced))
  • 2 tsp Dijon Mustard
  • 3 tbsps Honey

Method
 

  1. Begin by preparing the shrimp. IF using frozen shrimp, be sure to thaw completely prior to cooking.
  2. Add shrimp to a bowl and add seasonings. Toss together.
  3. Drizzle olive oil in a pan over medium heat. Add shrimp and cook on each side For 3-4 minutes, until slightly curled and pink. Do not overcook! Remove From the pan and set aside.
  4. In a large bowl, combine drained chickpeas, sliced red onions, cucumbers, marinated artichoke hearts, radishes, green olives, black olives, roasted red pepper, avocado, cherry tomatoes, and shrimp. Top with Feta, sun-dried tomatoes, and fresh chopped parsley. 
  5. Make the lemony vinaigrette. Combine extra virgin olive oil, lemon juice, fresh herbs, diced garlic, dijon mustard, honey, and salt and pepper to taste. Whisk together.
  6. Drizzle vinaigrette on top and enjoy! Serve with crusty bread for light dinners or an incredible side dish! 

Nutrition

Serving: 1gCalories: 590kcalCarbohydrates: 49gProtein: 24gFat: 35gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 118mgSodium: 2356mgPotassium: 350mgFiber: 13gSugar: 18gVitamin A: 150IUVitamin C: 8mgCalcium: 40mgIron: 2mg

Notes

  • For perfectly cooked shrimp, look for them to turn a bright pink color and curl slightly; avoid cooking them beyond this stage to prevent dryness.
  • If using frozen shrimp, thaw them in cold water for about 20-30 minutes before cooking to ensure even cooking and prevent rubbery texture.
  • Feel free to swap out the feta cheese for crumbled goat cheese or a dairy-free alternative if you're looking for a different flavor profile or dietary preference.
  • Store leftover salad in an airtight container in the fridge for up to 2 days; the flavors will continue to meld, making it even tastier.
  • For a quick and flavorful dressing, you can whisk the vinaigrette ingredients together while the shrimp is cooking, saving you time and keeping everything fresh.

Tried this recipe?

Let us know how it was!