Greek-Style Shrimp Salad on a Bed of Baby Spinach Recipe
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Greek-Style Shrimp Salad on a Bed of Baby Spinach

By: USA WEEKEND columnist Pam Anderson  
"Grilled shrimp and Greek flavorings (tomato, feta, Kalamata olives, oregano) commingle in a this salad. Thread the shrimp onto skewers, and so they'll grill up moist yet attractively spotty brown, sprinkle them with a little sugar when seasoning them with salt and pepper."

Rating: This weblink has been rated 9 times with an average star rating of 4.3 Read Reviews (8)

Rate/Review | 563 people have saved this

 

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Original Recipe Yield 4 servings
 

Ingredients

  • 1 pound raw shrimp (26 to 30 count), peeled
  • Olive oil to taste
  • Salt and pepper to taste
  • Sugar to taste
  • 2 medium tomatoes, cut into medium dice
  • 1/2 cup crumbled feta cheese
  • 1/2 cup pitted and coarsely chopped Kalamata or other black olives
  • 1 teaspoon dried oregano
  • 1/4 cup olive oil
  • 4 teaspoons red wine vinegar
  • 1 (10 ounce) package factory-washed baby spinach leaves

Directions

  1. Thread shrimp onto metal skewers (or bamboo ones that have been soaked in water for 15 minutes). Brush both sides with oil and season with salt, pepper and a light sprinkling of sugar.
  2. Heat gas grill, with all burners on high, until fully preheated, 10 to 15 minutes. Use a wire brush to clean grill rack, then brush lightly with oil. Close lid and allow to return to temperature. Grill shrimp until fully cooked and spotty brown, about 2 minutes per side.
  3. Meanwhile, mix in a medium bowl the tomatoes, cheese, olives, oregano, 2 Tbs. of the olive oil and 2 tsps. of the vinegar. Unthread shrimp and add to bowl. Lightly toss ingredients to coat. Set aside. (Can be made an hour or so ahead.)
  4. When ready to serve, drizzle remaining oil, as well as a generous sprinkling of salt and pepper, over spinach in a large bowl. Toss to coat. Add remaining 2 tsps. vinegar; toss again. Divide spinach among 4 large plates. Top with a portion of the shrimp mixture.

Footnotes

Nutritional Information open nutritional information

Amount Per Serving  Calories: 376 | Total Fat: 23.8g | Cholesterol: 201mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 26, 2006 by rocks 
Perfect for a quick and healthy meal. To make it more "greek" I used romaine lettuce. I was in... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 14, 2006 by KymInNM 
This was so good and easy. Like the previous reviewer, I used romaine. I tossed the shrimp in... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 30, 2007 by RALWATTAR 
this has to be the best salad i've ever had. i used already-cooked shrimp and just added... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 9, 2007 by ybonics 
Quick recipe, tasty. I also used romaine and it turned out wonderfully! MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 6, 2007 by AUBYRD 
I thought the kalamata olives overpowered the shrimp a bit, but I like the concept. I made... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 29, 2009 by NANCYNICOLE 
Whipped this up tonight with frozen bag of pre cooked shrip, green olives and black olives,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 10, 2009 by GINAH1 
It was too cold to grill, so I tossed the shrimp with olive oil, salt and pepper and roasted... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 6, 2007 by DSTEELE 
Excellent recipe and I used already cooked small shrimp. It got rave reviews from a group of... MORE

 
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