Ingredients
1 lb peeled deveined shrimp
2 large cucumbers, chopped
1 cup cherry tomatoes, halved
1/2 cup pitted Kalamata olives
1 cup feta cheese, crumbled
1/4 cup red onion, thinly sliced
1 lemon (zest and juice)
2 tbsp olive oil
1 tsp dried oregano
1 garlic clove, minced
1/4 cup fresh dill, chopped
Salt and pepper to taste
Instructions
Peel and devein shrimp if not already prepared
Heat olive oil in a pan, sauté garlic until fragrant
Add shrimp and cook 2-3 minutes until pink and cooked through
Chill pan briefly (5 minutes) to retain crunch
In a large bowl, combine cucumber, cherry tomatoes, onion, olives, and feta
Whisk lemon zest, lemon juice, oregano, salt, pepper, and 1 tbsp oil
Pour dressing over salad and toss gently
Fold in cooked shrimp and fresh dill before serving
Notes
Use frozen precooked shrimp to cut cooking time
Add grilled zucchini for extra protein
Store in airtight containers (shrimp salad separates from dressing)
Serve chilled, at room temperature, or warm
- Prep Time: 15
- Cook Time: 10
- Category: High Protein Meals
- Method: Stir frying with vegetables
- Cuisine: Greek
- Diet: High protein
Nutrition
- Serving Size: 1.5 cups
- Calories: 340
- Sugar: 6g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 5g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 170mg