20-minute Greek Shrimp Salad
A delicious no mayo Greek shrimp salad recipe that's ready in only 20 minutes. This healthy shrimp salad made with fresh ingredients and is perfect for a light lunch.
- Prep time
- 14 min
- Cook time
- 6 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tsp dried oregano
- 3 cloves garlic (minced)
- 1 lemon (juice of )
- 4 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp granulated sugar
- 1 lb large shrimp (thawed)
- 2 Persian cucumbers
- 1 cup kalamata olives
- 1 Roma tomato
- 1 green bell pepper
- 1/2 red onion
Instructions
- 1
In a bowl, mix oregano, mined garlic, lemon juice, olive oil, salt, pepper and sugar.
- 2
Set aside half of the mixture to use as dressing. Mix the other half with thawed, peeled shrimp and let it marinate for 10 minutes.
- 3
Meanwhile, cut the Persian cucumbers in half lengthwise and then cut each half into pieces. Add it to a large bowl.
- 4
Dice the tomato and add it to the cucumbers.
- 5
Slice the bell pepper and the onion, add them to the bowl as well. Toss the vegetables until they're combined.
- 6
Heat a pan over medium heat and cook the shrimp for about 6 to 8 minutes until it's fully cooked.
- 7
Add the cooked shrimp to the salad.
- 8
Pour the reserved dressing over the salad and toss well.
- 9
Serve immediately.