Mediterranean Shrimp Salad

Meera

Fresh, crunchy nutritious salad full of Mediterranean flavors, this Greek inspired salad bowl is full of fresh veggies, juicy garlicky shrimps, toasted chickpeas and everything comes together with a classic Greek vinaigrette.

5 from 2 votes

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Prep Time 10

Cook Time 15

Course Main Course, Salad

Cuisine Mediterranean

Servings

Equipment

skillet or frying pan

Ingredients

6 cups chopped romaine lettuce
1 15 ounce canned chickpeas drained rinsed
1 cup heaped baby tomatoes, halved
2-3 cucumber, sliced, preferably Persian about 1 cup
½ medium red onion thinly sliced, marinated with 2 tbsps white vinegar and a pinch of salt+sugar if raw onion is too pungent to handle
4-6 mini baby bell peppers
⅓ cup kalamata olives pitted and halved
½ cup Italian flat leaf parsley chopped
¼ cup fresh mint
2 tablespoons fresh dill chopped
2 tablespoons fresh oregano chopped
sea salt and black pepper to taste
½ teaspoon zaatar spice mix optional, but adds a nice flavor

Garlic Shrimp

1 pound large shrimp, peeled and deveined, defrosted if frozen
1 teaspoon lemon zest
2 large cloves garlic grated or minced
2 tablespoons e. v olive oil
¼ teaspoon sea salt
¼ teaspoon black pepper

GREEK VINAIGRETTE

1 teaspoon lemon zest use the other half from the shrimp
3-4 tablespoons lemon juice
¼ cup red wine vinegar
⅓ cup e.v olive oli
2 medium cloves garlic minced
1 teaspoon dried oregano or zaatar spice mix
sea salt and black pepper as needed

Instructions

To make the Shrimp: Whisk together the marinade of lemon zest, garlic, olive oil, salt, and pepper. Add the shrimp and toss to combine. Let marinate for 20 minutes, no longer as the acid from the lemon will cook the shrimp.
Zaatar Chickpeas: Drain, rinse and pat dry the chickpeas. Heat a skillet, toss the chickpeas with a teaspoon of olive oil and toast on the hot skillet until they start to get lightly golden. Sprinkle with zaatar and set aside. Wipe the skillet, we will use it to cook the shrimp next.
Make the Greek Vinaigrette: In a lidded glass jar or clean jam jar, combine the lemon zest, lemon juice, red wine vinegar, garlic, shallot, oregano, salt, pepper, and olive oil. Whisk or shake the jar to combine. Taste and adjust the salt and pepper if desired. Set aside.
Preheat a skillet or grill pan to medium-high heat. Once hot, add the shrimp and cook stirring frequently for 2-4 minutes per depending on the size of your shrimp or until cooked through.
To assemble the salad add the chopped romaine to a large mixing bowl, alternatively divide everything into 4-5 personal sized bowls. Top with the zaatar’ed chickpeas, tomatoes, cucumber, red onion, bell pepper, kalamata olives, feta, parsley, mint, oregano. Toss to combine. Add the cooked shrimp and desired amount of the Greek vinaigrette and toss again to combine. Serve immediately with extra vinaigrette on the side!