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Greek-Style Shrimp Salad on a Bed of Baby Spinach

"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."
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Ingredients

servings 423 cals
Original recipe yields 4 servings

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Directions

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  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

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

Nutrition Facts


Per Serving: 423 calories; 28.2 g fat; 12.6 g carbohydrates; 30.4 g protein; 201 mg cholesterol; 853 mg sodium. Full nutrition

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Reviews

Read all reviews 17
  1. 23 Ratings

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Most helpful positive review

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. Th...

Most helpful critical review

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 ad...

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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. Th...

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 chile...

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!!!!!

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 ad...

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 ...

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 fo...

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

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 enoug...

Excellent recipe and I used already cooked small shrimp. It got rave reviews from a group of women.