Greek Shrimp Salad Recipe
Greek shrimp salad combines simple ingredients to create a flavorful dish that can be served as an appetizer or main meal!
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Servings: 4
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.
Nutrition
Calories: 325kcal | Carbohydrates: 2g | Protein: 16g | Fat: 28g | Saturated Fat: 4g | Cholesterol: 143mg | Sodium: 1086mg | Fiber: 0.4g
Notes
- I like to mix the dressing before chopping the shrimp. It allows the flavors to come together and the acid to mellow out the garlic.
- When chopping the shrimp, I don't try to do it perfectly. I like the different shapes and sizes because they absorb the dressing better.
- Also, think about how you're gonna serve it. If you're serving this with crackers, it will be easier To eat if you chop them small. You can leave the pieces a little bigger if serving this as a salad or side dish. A more dramatic presentation is to leave the shrimp whole, but I like the dressing to soak into all the nooks and crannies of the chopped shrimp.
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