Greek-Style Shrimp Salad on a Bed of Baby Spinach

Read Reviews (14)

"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." — USA WEEKEND columnist Pam Anderson

Directions

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.
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.
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.)
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.

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Footnotes

Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Reviews More Reviews

Most Helpful Positive Review

Dec 14, 2006

This was so good and easy. Like the previous reviewer, I used romaine. I tossed the shrimp in a resealable bag with olive oil, sea salt, and lemon pepper, and then I cooked it in a grill pan. The lemon pepper really added to the flavor (I omitted the sugar). Plus, I used tomato-basil feta and fresh oregano--yum! This is a definite keeper. Next time, I'll try adding sun-dried tomatoes.

—KymInNM

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Most Helpful Critical Review

Jan 21, 2010

Made this for a date over the summer... we both really love greek salads so it's a little hard to impress us! Next time I'll add red onion, use a combination of spinach and romaine, and maybe add in some artichoke hearts to make it even more greek! Overall it was good, I used frozen Shrimp which I made on my George Forman really quickly. Really liked the dressing for the salad, very complimentary, not overpowering.

—SamanthaD86

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20 Ratings

May 26, 2006

Perfect for a quick and healthy meal. To make it more "greek" I used romaine lettuce. I was in a hurry so instead of dicing tomatoes, I just used a can of diced tomatoes. It had some green chiles in it which added a good kick to the salad. I only had a small amount of shrimp because I was only making the salad for myself so I just tossed it on the George Foreman grill... it was ready in about a minute.

—rocks

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Apr 30, 2007

this has to be the best salad i've ever had. i used already-cooked shrimp and just added everything to it it a bowl. i only used 2 tbs. oil over all. SO GOOD!!!!!

—RALWATTAR

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Feb 10, 2009

It was too cold to grill, so I tossed the shrimp with olive oil, salt and pepper and roasted them at 400 degrees for 6 minutes. I also added a teaspoon of minced garlic to the shrimp mixture for more flavor. Great served with pita crackers and hummus.

—GINAH1

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Mar 09, 2007

Quick recipe, tasty. I also used romaine and it turned out wonderfully!

—ybonics

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Apr 28, 2010

Awesome recipe. I tried putting the shrimp in a bag with the olive oil, lemon pepper and sea salt and omitting the sugar as suggested by a reviewer before skewering. The shrimp tasted good enough to eat alone without everything else, but together it was fabulous.

—angelandantesboy

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May 29, 2009

Whipped this up tonight with frozen bag of pre cooked shrip, green olives and black olives, added a few more vegetables like mushrooms, (didn't have cucumbers). Impressive and dressing recipie was great, needed quite a bit of kosher salt sprinkled over it after tossing, to bring out flavors. Yummmy. I will make again, with what ever I have available for produce.

—NANCYNICOLE

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Nutrition

Calories
423 kcal
21%

Carbohydrates
12.6 g
4%

Cholesterol
201 mg
67%

Fat
28.2 g
43%

Fiber
2.6 g
10%

Protein
30.4 g
61%

Sodium
950 mg
38%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Greek-Style Shrimp Salad on a Bed of Baby Spinach

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 423
Calories from Fat: 254

% Daily Value *
Total Fat 28.2g 43 %
Saturated Fat 7.7g 39 %
Cholesterol 201mg 67 %
Sodium 950mg 38 %
** Potassium 778mg 22 %
Total Carbohydrates 12.6g 4 %
Dietary Fiber 2.6g 10 %
Protein 30.4g 61 %
Sugars 6.3g
** Vitamin A 149 %
** Vitamin C 50 %
** Calcium 38 %
** Iron 54 %
** Thiamin 17 %
** Niacin 85 %
** Vitamin B6 28 %
** Magnesium 40 %
** Folate 89 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.