Juicy garlic shrimp, creamy avocado, crisp cucumber, sweet tomatoes, red onion, fresh herbs, and feta come together with a bright lemon-olive oil dressing. This fresh Mediterranean-inspired salad is quick, satisfying, and perfect for lunch, dinner, or meal prep.
Ingredients
For the Garlic Shrimp
1 lb (450 g) large shrimp, peeled and deveined
1 tbsp olive oil
3 cloves garlic, minced
½ tsp smoked paprika
½ tsp dried oregano
¼ tsp red pepper flakes, optional
¼ tsp salt
¼ tsp black pepper
1 tbsp fresh lemon juice
1 tbsp chopped fresh parsley
For the Salad
2 large avocados, diced
1½ cups cherry tomatoes, halved
1½ cups cucumber, diced
½ small red onion, thinly sliced
½ cup Kalamata olives, pitted and sliced
½ cup crumbled feta cheese
¼ cup fresh parsley, chopped
2 tbsp fresh mint, chopped, optional
4 cups chopped romaine or mixed greens
For the Lemon Garlic Dressing
3 tbsp extra-virgin olive oil
2 tbsp fresh lemon juice
1 tbsp red wine vinegar
1 small garlic clove, finely minced
1 tsp dried oregano
½ tsp Dijon mustard
¼ tsp salt
¼ tsp black pepper
Instructions
- Prepare the Shrimp
Pat the shrimp dry with paper towels.
Place them in a bowl and add olive oil, minced garlic, smoked paprika, oregano, red pepper flakes, salt, and black pepper.
Toss until the shrimp are evenly coated.
- Cook the Shrimp
Heat a large skillet over medium-high heat.
Add the seasoned shrimp in a single layer.
Cook for about 2 minutes per side, depending on size, until the shrimp are opaque and cooked through.
Remove from the heat and immediately toss with fresh lemon juice and parsley.
Set aside to cool slightly.
- Make the Dressing
In a small bowl or jar, whisk together:
Olive oil
Lemon juice
Red wine vinegar
Garlic
Oregano
Dijon mustard
Salt
Black pepper
Whisk or shake until well combined.
Taste and adjust the lemon, salt, or pepper as desired.
- Prepare the Salad
Add the romaine or mixed greens to a large serving bowl.
Top with cucumber, cherry tomatoes, red onion, Kalamata olives, avocado, feta, parsley, and optional mint.
- Add the Shrimp
Arrange the warm or cooled garlic shrimp over the salad.
Drizzle with the lemon-garlic dressing just before serving.
Gently toss so the ingredients are coated without crushing the avocado.
- Serve
Finish with an extra squeeze of fresh lemon and a sprinkle of parsley.
Serve immediately.
Recipe Details
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 4
Cuisine: Mediterranean-inspired
Course: Lunch / Dinner
Approximate Nutrition
Per serving, depending on exact ingredients and portion sizes:
Calories: ~430–480
Protein: ~30–34 g
Carbohydrates: ~15–18 g
Fat: ~29–33 g
Fiber: ~7–9 g
Sugar: ~4–6 g
Sodium: varies depending on feta, olives, shrimp, and added salt
Nutrition is an estimate and can vary by brand and serving size.
Nut & Allergen Information
Tree Nuts
No tree nuts are included in the recipe as written.
Peanuts
No peanuts are included.
Shellfish
Contains shrimp, which is a crustacean shellfish and a major food allergen.
Dairy
Contains dairy from feta cheese.
Gluten
The salad itself is naturally gluten-free when all packaged ingredients are certified gluten-free. Check Dijon mustard, seasonings, and other packaged ingredients if needed.
Eggs
No eggs are intentionally used.
Soy
No soy is intentionally included, but check packaged ingredients for possible soy or cross-contact.
Nut-Free Note
This recipe is naturally nut-free. If preparing it for someone with a severe allergy, check ingredient labels and cross-contact warnings on packaged products.
Easy Substitutions
Shrimp: Use grilled chicken, salmon, tuna, or chickpeas.
Feta: Use goat cheese or a dairy-free feta alternative.
Avocado: Add extra cucumber or roasted peppers if you don’t have avocado.
Romaine: Use arugula, spinach, mixed greens, or chopped kale.
Kalamata olives: Use green olives or leave them out.
Red wine vinegar: Substitute white wine vinegar or a little extra lemon juice.
Dijon mustard: Use ½ teaspoon yellow mustard or simply omit it.
Helpful Tips
Pat shrimp dry before seasoning so they brown instead of steaming.
Avoid overcooking shrimp; they should be opaque and just firm.
Add avocado shortly before serving to prevent it from becoming mushy.
For extra garlic flavor, add a small amount of grated fresh garlic to the finished dressing.
For more Mediterranean flavor, add roasted red peppers or artichoke hearts.
For extra crunch, add cucumber, radishes, or toasted seeds.
Serve the dressing on the side if preparing the salad for later.
Storage & Meal Prep
For best results, store the components separately.
Cooked shrimp: Refrigerate in an airtight container for up to 3 days.
Dressing: Refrigerate for up to 5 days. Shake or whisk before using.
Chopped vegetables: Store refrigerated for about 2–3 days.
Avocado: Best cut fresh just before serving.
For meal prep, keep the shrimp, dressing, vegetables, and greens separate and assemble when ready to eat.
Q&A
Q: Can I use frozen shrimp?
A: Yes. Thaw the shrimp completely and pat them very dry before seasoning and cooking.
Q: Can I grill the shrimp instead?
A: Absolutely. Thread the seasoned shrimp onto skewers and grill over medium-high heat for about 2–3 minutes per side.
Q: Can I use pre-cooked shrimp?
A: Yes, but don’t cook them again for several minutes or they may become rubbery. Warm them briefly or serve them chilled.
Q: Can I make this salad ahead of time?
A: Yes. Prepare the shrimp, vegetables, and dressing ahead, but add the avocado and dressing just before serving.
Q: Can I make this salad without feta?
A: Yes. Simply omit the feta or use goat cheese or a dairy-free alternative.
Q: What can I use instead of shrimp?
A: Grilled chicken, salmon, tuna, chickpeas, or white beans all work well.
Q: Is this salad low-carb?
A: It can fit a low-carb meal pattern because it contains no grains, pasta, or bread. Avocado and tomatoes contribute carbohydrates, including fiber.
Q: Can I make it dairy-free?
A: Yes. Omit the feta or use a dairy-free feta alternative.
Q: Can I make it spicy?
A: Yes. Increase the red pepper flakes or add a pinch of cayenne to the shrimp seasoning.
Q: What other vegetables can I add?
A: Bell peppers, roasted red peppers, artichoke hearts, radishes, spinach, or shredded cabbage are delicious additions.
Q: Why did my shrimp turn rubbery?
A: They were likely overcooked. Shrimp cook quickly and generally need only a few minutes depending on their size.
Q: Can I use lime instead of lemon?
A: Yes. Lime gives the salad a slightly different but refreshing flavor.
Q: What should I serve with this salad?
A: Warm pita, hummus, quinoa, couscous, roasted potatoes, or a simple vegetable soup make excellent sides.
Q: Can I use chicken instead of shrimp for a family-friendly version?
A: Yes. Cook bite-size chicken pieces until they reach 165°F (74°C) internally, then use them in place of the shrimp.
Q: How can I make the salad more filling?
A: Add chickpeas, quinoa, white beans, or a whole-grain pita on the side for additional carbohydrates and fiber.
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