Best 8 Greek Salad With Grilled Shrimp Recipes

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**Discover a Culinary Delight: Greek Salad with Grilled Shrimp - A Symphony of Flavors**

Indulge in the vibrant and refreshing flavors of the Mediterranean with our tantalizing Greek salad adorned with succulent grilled shrimp. This culinary masterpiece combines the best of both worlds, offering a delightful balance of crisp vegetables, tangy dressing, and tender, juicy shrimp. With a burst of colors and a symphony of textures, this dish is not only visually appealing but also a true delight for the taste buds. Embark on a culinary journey to Greece with our easy-to-follow recipes that guide you through every step of preparing this delectable dish. Whether you're hosting a summer barbecue or seeking a healthy and satisfying meal, our Greek salad with grilled shrimp is sure to impress. So, gather your ingredients, fire up the grill, and let's create a Mediterranean feast that will transport you to the shores of Greece.

Let's cook with our recipes!

CRISPY GRILLED HARISSA SHRIMP GREEK SALAD



Crispy Grilled Harissa Shrimp Greek Salad image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 9h40m

Yield 4 servings

Number Of Ingredients 23

1 tablespoon harissa powder
1 teaspoon turbinado sugar
1/2 teaspoon baking powder
1/4 teaspoon granulated garlic
Kosher salt and freshly ground black pepper
1 pound 16/20 tail-on shrimp, peeled and deveined
Oil, for the grill grates
1/2 cup red wine vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
1 teaspoon dried oregano
1 clove garlic, minced or zested through a microplane
Kosher salt and freshly ground black pepper
1/2 cup olive oil
2 hearts of romaine lettuce, halved
1 cup Kalamata olives, pitted and chopped
1 small English cucumber, diced
1 1/2 cups grape tomatoes, halved
Pickled Red Onions, recipe follows
1 cup red wine vinegar
2 tablespoons kosher salt
2 tablespoons granulated sugar
1 medium red onion, sliced 1/4-inch-thick

Steps:

  • For the shrimp: Combine the harissa powder, turbinado sugar, baking soda, granulated garlic, salt and pepper in a medium bowl. Toss the shrimp with the dry spices. Skewer and place on a rack in the fridge for 1 hour.
  • Preheat the grill to medium-high heat. Oil the grill grates and grill the shrimp until charred and crispy, 2 to 3 minutes a side.
  • For the sweet Greek dressing: Whisk together the vinegar, honey, mustard, oregano, garlic, salt and pepper in a bowl. Slowly stream in the oil to emulsify. Adjust the seasoning if necessary.
  • For the salad: Arrange the lettuce, olives, cucumbers, tomatoes and Pickled Red Onions on a platter, then drizzle with the sweet Greek dressing and top with the grilled shrimp skewers. Serve.
  • Simmer the vinegar, salt, sugar and 1/2 cup water in a medium pot until dissolved. Add the onions and turn off the heat. Let sit until cool. Transfer to resealable container, then place in the refrigerator overnight.

CLASSIC GREEK SALAD WITH SHRIMP



Classic Greek Salad with Shrimp image

This classic Greek salad topped with pan-seared shrimp makes a healthy and delicious dinner that goes from kitchen to table in less than 30 minutes.

Provided by Lynne Webb

Categories     Salads

Time 20m

Number Of Ingredients 19

1 pound jumbo shrimp (16 to 20 per pound) (peeled and deveined (see notes))
Salt and freshly ground black pepper
1/2 teaspoon dried oregano
1-1/2 tablespoons extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
1 medium head romaine lettuce (washed and torn into bite-sized pieces)
1 cucumber (peeled and sliced)
4 thin slices red onion (separated into rings)
4 ounces Feta cheese (crumbled (reduced fat is okay))
2 ripe tomatoes (cored and cut into wedges)
12 pitted Kalamata olives (sliced)
4 lemon wedges (optional)
1/3 cup extra-virgin olive oil
1-1/2 tablespoons freshly squeezed lemon juice
1 tablespoon red wine vinegar
1/2 teaspoon Dijon-style mustard
1 clove garlic (minced)
1 teaspoon dried oregano (crushed)
Salt and freshly ground black pepper

Steps:

  • To prepare the dressing, whisk the olive oil, lemon juice, red wine vinegar, mustard, garlic and oregano together in a small bowl. Season to taste with salt and pepper and set aside.
  • Lightly season the shrimp with salt, pepper, and oregano. Heat the olive oil in a frying pan over medium-high heat and add the shrimp in a single layer.
  • Cook the shrimp until firm and opaque, 1-1/2 minutes per side. Remove from the heat, drizzle with lemon juice and set aside to cool.

Nutrition Facts : Calories 436 kcal, Carbohydrate 23 g, Protein 25 g, Fat 29 g, SaturatedFat 6 g, Cholesterol 155 mg, Sodium 956 mg, Fiber 8 g, Sugar 8 g, UnsaturatedFat 22 g, ServingSize 1 serving

GREEK ORZO AND GRILLED SHRIMP SALAD WITH MUSTARD-DILL VINAIGRETTE



Greek Orzo and Grilled Shrimp Salad with Mustard-Dill Vinaigrette image

Provided by Bobby Flay

Categories     main-dish

Time 22m

Yield 4 servings

Number Of Ingredients 11

3/4 pound orzo, cooked al dente
1 large cucumber, seeded, quartered lengthwise, and sliced
3 green onions, thinly sliced
1 pint grape tomatoes, halved
1/4 cup chopped fresh dill, plus extra for garnish
1/4 cup white wine vinegar
3 tablespoons Dijon mustard
1/2 cup olive oil, plus additional for brushing shrimp
Salt and freshly ground pepper
3/4 pound feta cheese, crumbled
16 medium shrimp, peeled and de-veined

Steps:

  • Combine orzo, cucumber, green onions, and tomatoes in a large bowl. Place dill, vinegar, and mustard in a blender and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Season with salt and pepper, to taste. Pour the vinaigrette over the orzo mixture and stir well to combine. Gently fold in the feta cheese.
  • Heat grill to high. Brush shrimp with oil and season with salt and pepper. Grill for approximately 2 minutes per side or until just cooked through. Divide orzo salad among 4 take-out containers or plates and top with 4 shrimp. Garnish with additional dill.

GREEK SHRIMP SALAD



Greek Shrimp Salad image

Provided by Food Network

Categories     main-dish

Time 2h30m

Yield 4 servings

Number Of Ingredients 40

1/2 cup plain yogurt
2 tablespoons fresh lemon juice
2 tablespoons cucumber, peeled, seeded, and finely diced
1 tablespoon minced red onion
1 tablespoon minced fresh dill leaves
1 teaspoon minced garlic
Pinch cayenne pepper
Kosher salt
Freshly ground black pepper
1 romaine heart, torn into bite-size pieces
4 cups mixed baby lettuces, washed and dried
1/2 cup each red and yellow bell peppers, cored, seeded, trimmed, and cut into 1-inch cubes
1/2 cup Caramelized Onions (recipe follows)
1/2 cup Kalamata olives, pitted
1 small cucumber, peeled, seeded, quartered, cut into 1/2-inch slices
1 cup yellow pear and Sweet 100 cherry tomatoes, cut in halves
1/2 cup freshly grated Parmesan cheese
1 cup crumbled feta cheese
1 cup Greek Salad Dressing, recipe follows
Kosher salt
Freshly ground black pepper
16 large shrimp, peeled, deveined, cut in half horizontally, blanched
1/4 cup toasted pine nuts *
Fresh dill sprigs
2 tablespoons extra virgin olive oil
1 large red, yellow, or white onion, (3/4 pound), peeled, trimmed and cut into 3/4-inch dice
2 tablespoons balsamic vinegar
Kosher salt and freshly ground black pepper
1 tablespoon minced fresh dill leaves
1 tablespoon minced fresh parsley leaves
1 tablespoon minced fresh thyme leaves
1 cup plain yogurt
2 tablespoons minced garlic
1/4 cup Dijon mustard
1/4 cup red wine vinegar
1/3 cup fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground white pepper
1 1/2 cups extra virgin olive oil
Sugar

Steps:

  • In a medium bowl, whisk together the first 6 ingredients until well blended. Season with cayenne, salt, and pepper to taste. Refrigerate in a covered container. When ready to use, whisk again.
  • In a large mixing bowl, combine the romaine, baby lettuces, bell peppers, onions, olives, cucumber, tomatoes, cheeses, and Greek Salad Dressing. Toss until blended. Season with salt and pepper. Divide and mound onto 4 chilled salad plates.
  • In a medium bowl, toss together the shrimp and Shrimp Dressing. Arrange 8 shrimp halves over and around salad mound. Top with pine nuts and garnish with dill sprigs.
  • In a 10-inch skillet or saute pan, heat the oil. Add the onion and cook over medium heat, stirring frequently, until lightly browned, about 15 minutes. Add the vinegar and cook 1 minute longer. Season with salt and pepper, to taste.
  • Cool the onion and transfer to a covered container. Refrigerate and use as needed.
  • In a medium bowl, whisk together the dill, parsley, thyme, yogurt, garlic, mustard, vinegar, lemon juice, salt, and pepper. Slowly whisk in the oil, and when emulsified, season with sugar to taste.
  • Refrigerate in a covered container. When ready to use, whisk again.

GRILLED SHRIMP GREEK SALAD



Grilled Shrimp Greek Salad image

Categories     Salad     Tomato     Feta     Shrimp     Summer     Grill/Barbecue     Gourmet

Yield Makes 4 (main course)servings

Number Of Ingredients 13

4 tablespoons fresh lemon juice
4 tablespoons olive oil plus additional for brushing
1 tablespoon finely chopped fresh oregano
1 garlic clove, minced
1 pint cherry tomatoes, halved
1/2 English cucumber, cut into 1/2-inch pieces
1/2 small red onion, thinly sliced
1 lb large (20 to 24 per lb) shrimp, shelled and deveined
2 (8-inch) pita loaves (preferably pocketless)
1 yellow bell pepper, sides cut off and remainder discarded
6 oz feta, cut into 1/2-inch cubes
Special Equipment
6 (8-inch) bamboo skewers, soaked in warm water 15 minutes

Steps:

  • Prepare grill for cooking.
  • Make dressing:
  • Whisk together 2 tablespoons lemon juice, 3 tablespoons oil, half of oregano, half of garlic, and salt and pepper to taste in a large bowl.
  • Gently stir tomatoes, cucumber, and onion into dressing and let stand at room temperature while grilling.
  • Marinate shrimp:
  • Whisk together remaining 2 tablespoons lemon juice and remaining oregano and garlic in a large bowl. Stir in shrimp until well coated and marinate at room temperature 10 minutes.
  • Grill pitas and bell pepper while shrimp marinates:
  • Lightly brush pitas and bell pepper on both sides with some oil and season with salt and pepper. Grill pitas on an oiled rack set 5 to 6 inches over glowing coals until browned and slightly crisp, about 2 minutes on each side, then transfer to a rack to cool (pitas will continue to crisp as they cool).
  • Grill bell pepper until just softened, about 1 1/2 minutes on each side.
  • Grill shrimp:
  • Add remaining tablespoon oil to shrimp and toss to coat. Thread 4 shrimp lengthwise, each facing in same direction (so shrimp will lay flat on grill), on each skewer without crowding. Season shrimp with salt and pepper.
  • Grill shrimp until just cooked through, about 2 minutes on each side.
  • Break pitas into bite-size pieces and coarsely chop bell pepper. Remove shrimp from skewers and gently stir into tomato mixture with pitas, bell pepper, feta, and salt and pepper to taste.

GRILLED GREEK SUMMER SALAD



Grilled Greek Summer Salad image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 2h40m

Yield 4 servings

Number Of Ingredients 20

1/2 cup red wine vinegar
2 tablespoons honey
1 teaspoon Dijon mustard
1 teaspoon dried oregano
1 clove garlic, minced or zested with a rasp grater
1/2 cup olive oil
Salt and freshly cracked black pepper
Salt and freshly cracked black pepper
4 boneless, skinless chicken breasts
Vegetable oil, for oiling grill grates
2 hearts romaine lettuce, halved
Vegetable oil, for oiling romaine
Salt and freshly cracked black pepper
Salt and freshly cracked black pepper
2 cups grape tomatoes, halved
1 cup feta crumbles
1 cup kalamata olives, pitted and chopped
1 English cucumber, diced
1/2 red onion, thinly sliced
Sea salt

Steps:

  • For the sweet Greek dressing: Whisk together the vinegar, honey, mustard, oregano and garlic in a bowl. Slowly stream in the olive oil while whisking. Add salt and pepper to taste. Measure out 1/2 cup of the dressing for marinating the chicken. Set aside the remaining dressing for drizzling on the salad.
  • For the chicken: Put the chicken in a nonreactive container, pour the reserved 1/2 cup sweet Greek dressing over it and toss to coat. Marinate the chicken, refrigerated, for 2 hours.
  • Preheat a grill to medium heat.
  • Oil the grill grates with vegetable oil. Grill the chicken until golden on each side and the internal temperature registers 165 degrees F, 7 to 8 minutes per side. Let rest before slicing.
  • For the salad: Brush each romaine half with vegetable oil and season with salt and pepper. Grill on high on the cut sides until slightly charred, 2 to 3 minutes.
  • Place a seared romaine half on a serving plate. Line up some tomatoes, feta, olives, cucumbers, onions and sliced chicken atop the romaine. Repeat with the remaining ingredients. Drizzle with the sweet Greek dressing. Garnish with cracked black pepper and sea salt and serve.

GREEK PASTA SALAD WITH SHRIMP, TOMATOES, ZUCCHINI, PEPPERS, AND FETA



Greek Pasta Salad with Shrimp, Tomatoes, Zucchini, Peppers, and Feta image

The ideal outdoor meal: this colorful main-course pasta salad chock-full of protein, vegetables and bold flavorings. For fresh flavor and peak texture, toss the salad right before serving. Pack the dressing in a jar and the salad ingredients in a gallon-sized zipper bag. When ready to serve, drizzle on the dressing, close the bag and squeeze it all over until the dressing completely coats the salad. Pour into a serving bowl.

Provided by Ben S.

Categories     Salad     Vegetable Salad Recipes     Zucchini Salad Recipes

Time 1h22m

Yield 6

Number Of Ingredients 19

¼ cup rice wine vinegar
2 tablespoons Dijon mustard
1 large clove garlic, minced
Big pinch of salt
Black pepper, to taste
⅔ cup extra-virgin olive oil
2 medium zucchini, thinly sliced lengthwise
1 medium yellow pepper, halved lengthwise, seeded
2 tablespoons olive oil
Ground black pepper and salt, to taste
1 gallon water
2 tablespoons salt
1 pound medium pasta shells
1 pound cooked shrimp, halved lengthwise
8 ounces cherry tomatoes, halved
¾ cup coarsely chopped, pitted Kalamata olives
1 cup crumbled feta cheese
½ small red onion, cut into small dice
2 teaspoons dried oregano

Steps:

  • To make the vinaigrette, whisk together the rice wine vinegar, mustard, garlic, pinch of salt, and pepper; slowly pour in 2/3 cup olive oil, whisking constantly. Pour into a jar with a tight-fitting lid to transport it to the picnic.
  • Adjust oven rack to highest position and turn broiler on high. Toss zucchini and bell pepper with 2 tablespoons olive oil and salt and pepper to taste, and arrange on a large baking sheet with sides. Broil until spotty brown, 8 to 10 minutes, turning zucchini slices and pepper halves once. Set aside in a large bowl to cool, then cut into bite-sized pieces.
  • Bring 1 gallon of water and 2 tablespoons of salt to boil. Add pasta; boil using package times, until just tender. Drain thoroughly (do not rinse) and dump onto the baking sheet. Set aside to cool.
  • Put vegetables, pasta and remaining ingredients (except dressing) in the bowl or a gallon-sized zipper bag (can be refrigerated for several hours). When ready to serve, add dressing; toss to coat.

Nutrition Facts : Calories 802.3 calories, Carbohydrate 65.8 g, Cholesterol 184.9 mg, Fat 45.7 g, Fiber 4.4 g, Protein 33.6 g, SaturatedFat 11.6 g, Sodium 3397.5 mg, Sugar 6.1 g

GREEK GRILLED SHRIMP



Greek Grilled Shrimp image

This recipie was in the local newspaper last week and it looked so good I had to try it. It's Great! The melding of lemon, oregano, garlic and olive oil can't be beat when applied to shrimp on the BBQ.

Provided by Dugyb

Categories     Greek

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

2 lbs cleaned large shrimp
1/4 cup olive oil
1 teaspoon course sea salt
1/2 teaspoon pepper
1 tablespoon grated lemon peel
1 tablespoon oregano
1 garlic clove
3 tablespoons lemon juice
1 teaspoon salt
1/4 teaspoon pepper
1/3 cup olive oil
1 teaspoon dried thyme or 1 teaspoon oregano

Steps:

  • Put all ingredients (except the dressing) in a large bowl and marinate for 15 - 20 minutes.
  • Thread shrimp on metal skewers ( or well soaked bamboo) and grill for 5-6 minutes turning often (they will turn red and opaque when done).
  • Serve over rice (or better yet pilaf) with lemon wedges, pitted black olives and cherry tomatoes and drizzle with the dressing.

Tips:

  • Use fresh, high-quality ingredients for the best flavor.
  • If you don't have a grill, you can cook the shrimp in a skillet over medium heat.
  • Be careful not to overcook the shrimp, or they will become tough.
  • You can adjust the amount of feta cheese and red onion in the salad to your liking.
  • Serve the salad immediately or chill it for later.

Conclusion:

Greek salad with grilled shrimp is a delicious and healthy meal that is perfect for a summer lunch or dinner. The salad is packed with fresh vegetables, flavorful grilled shrimp, and tangy feta cheese. It is also a good source of protein, healthy fats, and vitamins. If you are looking for a light and refreshing meal that is also packed with flavor, then this Greek salad with grilled shrimp is the perfect recipe for you.

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