Greek Shrimp Salad with Feta & Rice

Why You’ll Love This Recipe

This Greek Shrimp Salad is not only packed with bright, zesty flavors, but it’s also incredibly nutritious. The shrimp are marinated in lemon, garlic, and olive oil, giving them a burst of flavor, while the feta adds a creamy, salty kick that balances the dish perfectly. The rice provides a comforting base for all the ingredients, making the salad hearty and satisfying. The Mediterranean-inspired flavors and the freshness of the vegetables make this salad an incredibly refreshing and fulfilling meal that’s perfect for any occasion.

Ingredients

For the shrimp:

• 1 lb (450g) large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper, to taste

For the salad:

• 1 cup cooked rice (white, brown, or quinoa)
• 1 cucumber, diced
• 1 pint cherry tomatoes, halved
• ½ red onion, thinly sliced
• 1 bell pepper, diced (red or yellow)
• ½ cup Kalamata olives, pitted and halved
• ½ cup crumbled feta cheese
• Fresh parsley or dill, chopped (for garnish)

For the dressing:

• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon dried oregano
• Salt and pepper, to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the shrimp marinade: In a medium bowl, combine the olive oil, lemon juice, garlic, oregano, salt, and pepper. Add the shrimp and toss to coat. Let the shrimp marinate for about 10-15 minutes to absorb the flavors.
2. Cook the shrimp: Heat a large skillet over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes on each side, until they are pink and opaque. Remove from the heat and set aside.
3. Prepare the salad: While the shrimp cooks, prepare the salad by cooking the rice (if not already cooked). Once the rice is ready, fluff it with a fork and let it cool for a few minutes. In a large bowl, combine the rice with the diced cucumber, halved cherry tomatoes, sliced red onion, diced bell pepper, and Kalamata olives.
4. Make the dressing: In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, oregano, salt, and pepper until well combined.
5. Assemble the salad: Add the cooked shrimp on top of the rice and vegetable mixture. Drizzle the dressing over the salad and toss everything gently to combine. Sprinkle crumbled feta cheese over the top and garnish with fresh parsley or dill.
6. Serve: Serve the Greek Shrimp Salad immediately, or chill it in the fridge for about 30 minutes for a cold salad. This dish is delicious on its own or served with extra lemon wedges for an extra burst of freshness.

Servings and Timing

• Servings: 4 servings
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes

Variations

• Grilled Shrimp: For an extra smoky flavor, grill the shrimp instead of cooking them in the skillet. Thread them onto skewers for easy grilling.
• Add Avocado: Add sliced avocado to the salad for a creamy texture and extra healthy fats.
• Vegan Version: Substitute the shrimp with chickpeas or tofu, and use a dairy-free feta to make this dish plant-based.
• Herb Substitutes: You can substitute the oregano with fresh thyme or mint for a different twist on the flavors.

Storage/Reheating

• Storage: Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days. However, the shrimp is best served fresh, so try to enjoy it within a day for optimal flavor and texture.
• Reheating: To reheat the shrimp, gently warm it in the microwave for 30-60 seconds. However, for best results, it’s best to enjoy the shrimp salad cold or at room temperature.

FAQs

1. Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp. Just make sure to thaw them properly in the fridge overnight or under cold running water before marinating and cooking.

2. Can I use a different grain instead of rice?

Absolutely! Quinoa, couscous, or farro would be great alternatives to rice and add their own texture and flavor to the salad.

3. How do I make this salad spicy?

Add sliced jalapeños or a pinch of red pepper flakes to the salad or the dressing for a spicy kick.

4. Can I make this salad in advance?

Yes, you can prepare the salad ingredients ahead of time and store them separately in the fridge. Assemble and add the shrimp and dressing right before serving to keep the ingredients fresh.

5. Can I make this dish without feta cheese?

Yes, you can omit the feta cheese if you prefer a dairy-free version, or substitute it with vegan cheese crumbles for a plant-based alternative.

6. How do I prevent the shrimp from overcooking?

Cook the shrimp for just 2-3 minutes on each side, or until they are pink and opaque. Shrimp cook very quickly, so it’s important to keep an eye on them to avoid overcooking.

7. Can I use other vegetables in this salad?

Yes, you can add or substitute other vegetables like zucchini, spinach, or olives to fit your taste preferences. Roasted vegetables like eggplant or bell peppers could also be a delicious addition.

8. Can I serve this salad warm?

While this dish is traditionally served chilled or at room temperature, you can serve the salad warm by adding the shrimp directly to the salad right after cooking.

9. Can I make the dressing ahead of time?

Yes, you can prepare the dressing ahead of time and store it in the fridge for up to 3 days. Just shake or whisk it again before using.

10. Can I use a store-bought dressing?

Yes, you can use store-bought Greek or Mediterranean dressing if you’re short on time, but the homemade dressing adds a personal touch and is easy to make.

Conclusion

Greek Shrimp Salad with Feta & Rice is a light, fresh, and flavorful dish that brings the taste of the Mediterranean straight to your table. With its combination of juicy shrimp, crisp vegetables, and creamy feta cheese, this salad is both satisfying and nourishing. Whether you’re enjoying it as a main dish or a side, it’s the perfect meal for a warm day, a picnic, or meal prep for the week. The bright lemon dressing adds a refreshing tang that ties all the flavors together, making this salad a truly delightful experience!

Greek Shrimp Salad with Feta & Rice

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Greek Shrimp Salad with Feta & Rice is a vibrant, Mediterranean-inspired dish combining juicy shrimp, crisp veggies, and tangy feta cheese, all served over fluffy rice and drizzled with a refreshing lemon-herb dressing. It’s a light yet satisfying meal perfect for any occasion.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Sautéing, Mixing
• Cuisine: Greek

Ingredients

1. For the shrimp:
   • 1 lb (450g) large shrimp, peeled and deveined
   • 2 tablespoons olive oil
   • 1 tablespoon lemon juice
   • 2 cloves garlic, minced
   • 1 teaspoon dried oregano
   • Salt and pepper, to taste
2. For the salad:
   • 1 cup cooked rice (white, brown, or quinoa)
   • 1 cucumber, diced
   • 1 pint cherry tomatoes, halved
   • ½ red onion, thinly sliced
   • 1 bell pepper, diced (red or yellow)
   • ½ cup Kalamata olives, pitted and halved
   • ½ cup crumbled feta cheese
   • Fresh parsley or dill, chopped (for garnish)
3. For the dressing:
   • 3 tablespoons olive oil
   • 2 tablespoons red wine vinegar
   • 1 tablespoon lemon juice
   • 1 teaspoon Dijon mustard
   • 1 teaspoon dried oregano
   • Salt and pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Prepare the shrimp marinade: In a medium bowl, combine the olive oil, lemon juice, garlic, oregano, salt, and pepper. Add the shrimp and toss to coat. Let the shrimp marinate for about 10-15 minutes to absorb the flavors.

1. Cook the shrimp: Heat a large skillet over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes on each side, until they are pink and opaque. Remove from the heat and set aside.
2. Prepare the salad: While the shrimp cooks, prepare the salad by cooking the rice (if not already cooked). Once the rice is ready, fluff it with a fork and let it cool for a few minutes. In a large bowl, combine the rice with the diced cucumber, halved cherry tomatoes, sliced red onion, diced bell pepper, and Kalamata olives.
3. Make the dressing: In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, oregano, salt, and pepper until well combined.
4. Assemble the salad: Add the cooked shrimp on top of the rice and vegetable mixture. Drizzle the dressing over the salad and toss everything gently to combine. Sprinkle crumbled feta cheese over the top and garnish with fresh parsley or dill.
5. Serve: Serve the Greek Shrimp Salad immediately, or chill it in the fridge for about 30 minutes for a cold salad. This dish is delicious on its own or served with extra lemon wedges for an extra burst of freshness.

Notes

• Grilled shrimp can be used instead of pan-cooked shrimp for a smoky flavor.
• Feel free to swap the rice with quinoa, couscous, or farro for a different texture.
• For a spicier version, add jalapeños or red pepper flakes to the dressing or salad.

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 6g
• Sodium: 550mg
• Fat: 20g
• Saturated Fat: 3g
• Unsaturated Fat: 17g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 190mg