Best 3 Grilled Shrimp And Feta Salad Recipes

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Indulge in a delectable journey of flavors with our Grilled Shrimp and Feta Salad, a vibrant symphony of textures and tastes that will tantalize your palate. This flavor-packed dish features succulent shrimp, grilled to perfection, nestled amidst a bed of crisp mixed greens, juicy tomatoes, and crunchy cucumbers. The tangy feta cheese adds a delightful contrast, while the zesty lemon-herb dressing ties all the elements together, creating a refreshing and satisfying summer salad. But that's not all – our article also includes a collection of equally enticing recipes: a refreshing Watermelon Salad with Feta and Mint, a savory Grilled Halloumi Salad with Lemon-Oregano Dressing, and a delightful Roasted Mediterranean Vegetable Salad. Each recipe promises a unique culinary adventure, showcasing the vibrant flavors of fresh ingredients and the magic of simple yet effective cooking techniques.

Let's cook with our recipes!

WARM ORZO SALAD WITH GRILLED SHRIMP AND FETA DOWNER-HAZELL



Warm Orzo Salad with Grilled Shrimp and Feta Downer-Hazell image

Categories     Salad     Cheese     Herb     Pasta     Shellfish     Tomato     Vegetable     Feta     Shrimp     Summer     Grill     Grill/Barbecue     Party     Sugar Snap Pea     Gourmet

Yield Serves 4 as a main course

Number Of Ingredients 21

For shrimp:
2 garlic cloves
1 1/2 tablespoons fresh lemon juice
1/4 cup olive oil
1 tablespoon minced fresh oregano leaves
freshly ground black pepper to taste
1 pound medium shrimp (about 35)
eight 10-inch wooden skewers
1 1/2 cups orzo (rice-shaped pasta; about 11 ounces)
1/2 pound sugar snap peas
2 medium vine-ripened tomatoes
6 scallions
1 cup packed fresh flat-leafed parsley leaves
For dressing:
1/2 garlic clove
2 tablespoons fresh lemon juice
1/4 cup fresh flat-leafed parsley leaves
2 teaspoons minced fresh oregano leaves
freshly ground black pepper to taste
1/4 cup olive oil
1/3 cup crumbled feta (about 2 ounces)

Steps:

  • Prepare shrimp:
  • Mince garlic and in a bowl whisk together with lemon juice, oil, oregano, pepper, and salt to taste. Shell shrimp and devein, if desired, and add to marinade, stirring to coat well. Marinate shrimp, covered and chilled, 1 hour. Prepare grill. Soak skewers in warm water 30 minutes.
  • While grill is heating, fill a 6-quart kettle three fourths full with salted water and bring to a boil for orzo. Trim sugar snap peas. Chop tomatoes and thinly slice white and pale green parts of scallions. Finely chop parsley.
  • Make dressing:
  • Chop garlic and in a blender blend with remaining dressing ingredients until dressing is emulsified.
  • Stir orzo into boiling water and cook until al dente. Add snap peas and cook 15 seconds. Drain pasta and peas and transfer to a large bowl. Cool pasta 5 minutes and stir in feta, tomatoes, scallions, and parsley. Add dressing to salad and toss well. Season salad with salt and pepper.
  • Thread shrimp onto skewers, discarding marinade. Grill shrimp on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, 1 to 2 minutes on each side. (Alternatively, grill shrimp in a hot lightly oiled well-seasoned ridged grill pan over moderately high heat.) Push shrimp off skewers into salad and toss gently.

GRILLED SHRIMP, CORN AND SNAP PEA SALAD WITH FETA



Grilled Shrimp, Corn and Snap Pea Salad with Feta image

Provided by Megan Mitchell

Categories     main-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 11

4 ears sweet corn, shucked
1 1/2 pounds (26/30 count) shrimp, peeled and deveined
1 large lemon, zested and juiced
Grapeseed oil, for drizzling
Kosher salt and freshly ground black pepper
8 ounces sugar snap peas, cut into 1/2-inch pieces on the bias
3 tablespoons finely chopped mint, plus whole leaves for garnish
4 to 5 medium radishes, sliced into 1/4-inch-thick half-moons
3 large scallions, thinly sliced
Extra-virgin olive oil, for drizzling
3-ounce block feta, crumbled into medium chunks

Steps:

  • Preheat the grill over medium-high heat to about 375 degrees F or preheat a large grill pan over medium heat. Clean the grill grates.
  • Grill the corn, flipping occasionally, until you see grill marks and the corn turns bright yellow, 8 to 10 minutes. Remove and let cool slightly.
  • Meanwhile, combine the shrimp with the lemon zest, a drizzle of grapeseed oil and a sprinkle each of salt and pepper in a medium bowl. Toss together. While the corn is cooling, grill the shrimp until you see grill marks and the shrimp is pink, 1 to 2 minutes per side.
  • Once the corn is cool enough to handle, cut the kernels off the cob and place into a large bowl; discard the cobs. Add the snap peas, chopped mint, radishes, almost all of the scallions (save the rest for garnish), the lemon juice, a drizzle of the olive oil and a sprinkle each of salt and pepper. Toss together and taste for seasoning. Add the feta and shrimp and toss to combine.
  • Serve in a large shallow dish and sprinkle with the reserved scallions and mint leaves. Serve at room temperature or slightly chilled.

GRILLED SHRIMP AND FETA SALAD



Grilled Shrimp and Feta Salad image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Number Of Ingredients 9

1 pound large shrimp, peeled and deveined
1/3 cup extra-virgin olive oil, plus more for shrimp
Kosher salt and freshly ground pepper
8 cups baby arugula (about 8 ounces)
1 cup sliced cucumber
1/2 cup pitted kalamata olives
1/4 cup thinly sliced red onion
2 tablespoons fresh lemon juice
8 ounces feta cheese, crumbled, for serving

Steps:

  • 1. Preheat a grill to medium-high heat. Lightly oil the shrimp, then sprinkle with salt and pepper. Grill until just cooked through, 2 to 3 minutes per side.
  • 2. Toss the shrimp, arugula, cucumbers, olives, and onions together in a bowl.
  • 3. Whisk together the lemon juice, 1/3 cup olive oil, and season with salt and pepper. Pour over the salad and toss to coat. Top with the feta cheese.

Nutrition Facts : Calories 520, Fat 39 grams, SaturatedFat 12 grams, Cholesterol 223 milligrams, Sodium 1115 milligrams, Carbohydrate 8 grams, Fiber 3 grams, Protein 33 grams

Tips:

  • For the best flavor, use fresh, large shrimp.
  • If you don't have a grill, you can cook the shrimp in a grill pan over medium-high heat.
  • Be careful not to overcook the shrimp, as they will become tough.
  • Serve the salad immediately after grilling the shrimp, while the shrimp are still hot.
  • For a more flavorful salad, use a variety of herbs and spices in the dressing.
  • If you'd like to add some extra protein to the salad, consider adding some grilled chicken or tofu.
  • For a vegetarian version of the salad, omit the shrimp and add some grilled vegetables, such as zucchini, bell peppers, or mushrooms.

Conclusion:

This grilled shrimp and feta salad is a delicious and easy-to-make meal that is perfect for a summer lunch or dinner. The shrimp are grilled to perfection and paired with fresh feta cheese, crisp cucumber, juicy tomatoes, and a tangy dressing. The salad is light and refreshing, and it is sure to be a hit with your family and friends.

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