Description
A fresh and flavorful Greek shrimp salad combining tender shrimp with crisp vegetables and a light, zesty dressing.
Ingredients
- 500 g shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 clove garlic, finely chopped
- 1 lettuce, chopped
- 1 cucumber, sliced
- 10 cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 2 tbsp fresh dill, chopped
- 2 tbsp fresh parsley, chopped
- Juice of 1 lemon
- Salt, to taste
- Black pepper, to taste
Instructions
- Heat the olive oil in a pan over medium heat and sauté the garlic until fragrant.
- Add the shrimp and cook for 3–4 minutes until pink and cooked through. Remove from heat and let cool slightly.
- In a large bowl, combine the lettuce, cucumber, cherry tomatoes, and red onion.
- Add the cooked shrimp to the bowl along with the dill and parsley.
- Drizzle with lemon juice, season with salt and pepper, and toss gently to combine.
- Serve immediately or chill briefly before serving.
Notes
- You can substitute shrimp with grilled chicken if preferred.
- Add feta cheese for extra flavor.
- Serve with crusty bread for a more filling meal.
- Best enjoyed fresh but can be refrigerated for up to 1 day.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Sauté
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 180 mg
