My simple Greek shrimp salad is my go-to when I need an impressive dish quickly! Tossed in a zesty red wine vinaigrette with olive oil, lemon, and garlic, it’s bursting with Mediterranean flavors.
Serve it with crusty bread as an easy appetizer, scoop it into lettuce cups for a quick low-carb meal, or toss the whole dish with orzo for an easy seafood pasta salad. There are so many ways to enjoy it!
If you have any leftover, I personally love using it to make a quick shrimp rice bowl for lunch!
This Greek shrimp salad can be on the table in about 15 minutes. It’s perfect for last-minute guests or an easy appetizer, especially during the holidays. Everyone loves this, and trust me, it will be the first to go! Cooked shrimp makes it even easier. In fact, this recipe is why there’s always a bag in my freezer. Serve it with homemade bread and good-quality olive oil as an appetizer or main dish. I’ll give you some ideas below!
My grandma Abruzzi was Sicilian, and I spent countless hours with her in the kitchen. Her food was simple and flavorful, and she always let the ingredients shine. She didn’t overcomplicate her food, and this simple shrimp salad is one she made over and over. I adore Greek flavors, much like the Italian flavors I grew up with. Good-quality olive oil, garlic, red wine vinegar, and oregano come together to create a flavorful yet straightforward dressing that allows the shrimp’s flavor to shine through.
Greek Shrimp Salad
This salad comes together in about 15 minutes, thanks to the use of pre-cooked shrimp, which is always in my freezer. There’s a stigma surrounding the use of pre-cooked and pre-chopped ingredients, and I want to normalize making things easier in the kitchen. Could I poach shrimp? Sure, I could. It takes less than 15 minutes. But sometimes, I don’t want to. Having cooked protein in your freezer allows you to quickly and easily put together delicious dishes like this.
Ingredients You’ll Need
Except for the shrimp, most of the ingredients in my Greek shrimp salad are simple and probably already in your pantry!
- Shrimp. I use cooked shrimp to keep the salad simple. To ensure you get the freshest shrimp, I recommend purchasing them from a local market or a supermarket with a well-stocked seafood department. I almost always get mine from Whole Foods. They are always fresh and perfectly cooked.
- Olive oil. Quality ingredients matter in this salad. I don’t recommend three-dollar olive oil. The olive oil is the bulk of the dressing, and you will most definitely taste it. You also don’t need the most expensive olive oil. Cobram Estate Extra Virgin Olive Oil is delicious and one of my favorites!
- Red wine vinegar. The shrimp is tossed in a simple red wine vinaigrette with lemon, garlic, and parsley. A hint of smoked paprika is the secret ingredient, adding a subtle smokiness that’s simply delish!
 | Smoked Spanish Paprika Non-GMO - Sustainable Spice - Grown in USA - All Natural - Not Irradiated - Hand Crafted, Small Batch |
How to Make Greek Shrimp Salad
This recipe comes together quickly. Once you’ve made the dressing, all that’s left to do is prepare the shrimp.
- Depending on how you plan to serve the salad, you can chop the shrimp into small pieces or leave them whole for a more impressive presentation. I prefer a rough chop, meaning I don’t try to make it perfect. This allows the dressing to soak in a little better than if we left the shrimp whole.
- I usually serve this immediately, but it’s also delicious chilled. If you prefer it that way, cover the bowl and refrigerate it for 30 to 60 minutes. Before serving, stir it one more time, taste, and adjust the salt as needed, then transfer it to your serving dish.
Tips & Variations
- I love the salad’s simplicity, but I’ve also added olives, capers, and veggies. Thinly sliced celery, bell peppers, or fresh fennel are all delish!
- This is perfect as a light dinner. Serve it as a filling for lettuce cups or over fresh greens. Drizzle any extra dressing over the top.
- For shrimp rice bowls, pair the salad with cooked rice and your choice of fresh or cooked veggies. If you need more dressing, use the same ingredients to make more.
- If you love a good shrimp sandwich, spoon the salad into toasted brioche rolls with greens for crunch and color. The dressing soaks into the rolls, and it’s absolutely delicious!
- For an easy Greek-inspired shrimp pasta salad, make some extra dressing, toss the entire salad with your favorite cooked pasta, the dressing, and extra parsley, and enjoy!
- You can keep this Greek shrimp salad in the refrigerator for up to three days. For optimal texture, I recommend consuming it within two days.
If you’ve tried my Greek Shrimp Salad recipe or any recipe on my site, please leave a comment below!
Greek Shrimp Salad: Simple Ingredients, Big Flavor
Equipment
Ingredients
- 1 pound large, cooked shrimp
- 1/2 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 2 teaspoons lemon juice
- 1 large garlic clove, grated
- 1/4 cup chopped Italian parsley, loosely packed
- 3/4 teaspoon Redmond sea salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon smoked paprika
Instructions
- Add the olive oil, vinegar, lemon, garlic, seasonings, and parsley to a bowl.
- Using a whisk, stir well to combine the ingredients.
- Add the seasonings and mix again. Set the dressing aside.
- To prep the shrimp, remove the tails, roughly chop them.
- Add the shrimp to the dressing.
- Stir well with a spatula to coat the shrimp with the dressing.
- Taste and adjust the salt.
- Serve immediately or allow it to chill for an hour.
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