Greek Goddess Shrimp Salad Recipes

CLASSIC GREEK SALAD WITH SHRIMP

Steps:

• To prepare the dressing, whisk the olive oil, lemon juice, red wine vinegar, mustard, garlic and oregano together in a small bowl. Season to taste with salt and pepper and set aside.
• Lightly season the shrimp with salt, pepper, and oregano. Heat the olive oil in a frying pan over medium-high heat and add the shrimp in a single layer.
• Cook the shrimp until firm and opaque, 1-1/2 minutes per side. Remove from the heat, drizzle with lemon juice and set aside to cool.

CRISPY GRILLED HARISSA SHRIMP GREEK SALAD

Steps:

• For the shrimp: Combine the harissa powder, turbinado sugar, baking soda, granulated garlic, salt and pepper in a medium bowl. Toss the shrimp with the dry spices. Skewer and place on a rack in the fridge for 1 hour.
• Preheat the grill to medium-high heat. Oil the grill grates and grill the shrimp until charred and crispy, 2 to 3 minutes a side.
• For the sweet Greek dressing: Whisk together the vinegar, honey, mustard, oregano, garlic, salt and pepper in a bowl. Slowly stream in the oil to emulsify. Adjust the seasoning if necessary.
• For the salad: Arrange the lettuce, olives, cucumbers, tomatoes and Pickled Red Onions on a platter, then drizzle with the sweet Greek dressing and top with the grilled shrimp skewers. Serve.
• Simmer the vinegar, salt, sugar and 1/2 cup water in a medium pot until dissolved. Add the onions and turn off the heat. Let sit until cool. Transfer to resealable container, then place in the refrigerator overnight.

GREEK SHRIMP SALAD

Steps:

• In a medium bowl, whisk together the first 6 ingredients until well blended. Season with cayenne, salt, and pepper to taste. Refrigerate in a covered container. When ready to use, whisk again.
• In a large mixing bowl, combine the romaine, baby lettuces, bell peppers, onions, olives, cucumber, tomatoes, cheeses, and Greek Salad Dressing. Toss until blended. Season with salt and pepper. Divide and mound onto 4 chilled salad plates.
• In a medium bowl, toss together the shrimp and Shrimp Dressing. Arrange 8 shrimp halves over and around salad mound. Top with pine nuts and garnish with dill sprigs.
• In a 10-inch skillet or saute pan, heat the oil. Add the onion and cook over medium heat, stirring frequently, until lightly browned, about 15 minutes. Add the vinegar and cook 1 minute longer. Season with salt and pepper, to taste.
• Cool the onion and transfer to a covered container. Refrigerate and use as needed.
• In a medium bowl, whisk together the dill, parsley, thyme, yogurt, garlic, mustard, vinegar, lemon juice, salt, and pepper. Slowly whisk in the oil, and when emulsified, season with sugar to taste.
• Refrigerate in a covered container. When ready to use, whisk again.

SHRIMP SALAD WITH COCONUT GREEN GODDESS DRESSING

Steps:

• Peel the oranges with a paring knife, removing any white pith. Slice between the membranes to remove the segments; set aside. Squeeze out the excess juice from the membranes into a blender. Add the herbs, scallions and coconut cream and puree until smooth. Add 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of pepper and puree until creamy. Set the dressing aside.
• Season the shrimp generously with salt and pepper. Heat a medium skillet over medium-high heat. Add 1 tablespoon olive oil, then add half the shrimp and cook, turning once, until opaque, 5 to 6 minutes. Remove to a large bowl. Repeat with the remaining 1 tablespoon olive oil and shrimp.
• Add the romaine, avocado, cashews, radishes and orange segments to the bowl with the shrimp; toss. Drizzle with the dressing and season with salt and pepper.

GREEK-INSPIRED SHRIMP COUSCOUS SALAD

Steps:

• Bring water to a boil in a saucepan. Add couscous, reduce heat, and cover. Simmer, stirring occasionally, until water is completely absorbed, 8 to 10 minutes. Spoon into a large bowl to cool slightly.
• Toss shrimp with Greek seasoning.
• Heat oil in a large nonstick skillet over medium-high heat until simmering. Add shrimp and cook until they are bright pink on the outside and the meat is opaque, 3 to 4 minutes.
• Add shrimp to couscous with romaine lettuce, grape tomatoes, feta cheese, cucumber, and vinaigrette; toss to combine. Season with salt and pepper.