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shrimp greek salad

While the rest of America is cooking turkey and baking pies, I seem to be on a salad kick. Thanksgiving in Canada has already passed and I’m not in a mood for turkey till Christmas.

I make Greek salad every few weeks. Often with whatever I have on hand. I love it because it is chock full of vegetables and Mediterranean flavours – olive oil, balsamic vinegar, garlic, lemon, oregano etc. Plus my kids eat it, especially olives and feta, minus red onion. Fair enough.

shrimp greek salad shrimp greek salad

Last week I bought a box of organic arugula, and then another box this week. I love its pungent peppery flavour, almost sweet. It hit me that it would go so well in a Greek salad with all that feta and olives. Kind of sweet and savoury.

To make this salad a complete meal I decided to add shrimp. I don’t mean to sound repetitive but my kids love shrimp. They also love pasta, which I made on a side, then mixed with some salad and took out the onions. I ate it with quinoa.

shrimp greek salad

This Greek salad is easy enough for busy weeknights and festive for any of your celebrations dinner table.

Bell peppers, tomatoes and cucumber are staple vegetables in my fridge. They make easy, affordable and filling snacks and salads. I hope olive oil and balsamic vinegar are a staple in your pantry.:) Enjoy!

shrimp greek salad

Shrimp Arugula Greek Salad

Shrimp Arugula Greek Salad


  • Small package arugula (5 oz)
  • 2 medium tomatoes, sliced
  • 1/2 long English cucumber, sliced
  • 2 medium bell peppers, sliced
  • 1/4 cup red onion, sliced
  • 1/2 cup feta cheese, crumbled
  • 3/4 cup Kalamata olives, pitted
  • 1 large garlic clove, minced
  • 1/4 large lemon, juice of
  • 1/4 cup olive oil, extra virgin
  • 3 tbsp balsamic vinegar
  • 1 tbsp oregano, dried
  • 1/2 tsp ground black pepper
  • Shrimp:
  • 1 lb raw shrimp, peeled & deveined
  • 1 tbsp olive oil, extra virgin
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 2 large garlic cloves, minced
  • 1/4 large lemon, juice of


  1. Add Salad ingredients to a large bowl, gently stir and set aside.
  2. Preheat medium - large non - stick skillet on medium - high heat and coat with olive oil. Add shrimp and cook for 4 - 5 minutes, stirring once it starts to brown. Add salt, pepper and garlic; cook for a few more minutes until cooked through. Do not overcook. Shrimp is done once it's pink. Drizzle with lemon juice, transfer to a bowl with salad and give a few gentle stirs. Serve cold on its own or with quinoa, farro or whole wheat pasta.
  3. Storage Instructions: Refrigerate and consume within the same day.

Nutritional Info

Servings Per Recipe: 6

Amount Per Serving = 1 + 2/3 cups:
Calories: 285.9
Total Fat: 18.3 g
Cholesterol: 159.5 mg
Sodium: 930.5 mg
Total Carbs: 10.0 g
Dietary Fiber: 1.7 g
Protein: 21.7 g
WW Points+: 8

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