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Greek Shrimp Salad with Feta & Rice

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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.

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

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

Find it online: https://thefamilycooking.com/greek-shrimp-salad-with-feta-rice/