Greek Shrimp Salad

Oxmoor House
Serve this colorful salad in a large glass bowl, spooned on a lettuce leaf or tomato slices, or even wrapped up in a flour tortilla.
6 servings (serving size: 1 1/3 cups)


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6 cups water
1 1/2 pounds large shrimp, peeled and deveined
1/4 cup white wine vinegar
3 tablespoons olive oil
1/2 teaspoon sugar
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 small garlic clove, minced
1 1/2 cups chopped yellow bell pepper
1 cup halved grape tomatoes
1 cup chopped English cucumber
1/2 cup chopped red onion
1/3 cup (1.3 ounces) crumbled reduced-fat feta cheese
1/4 cup pitted kalamata olives, chopped


Prep: 30 Minutes
Cook: 8 Minutes

Bring 6 cups water to a boil in a Dutch oven. Add shrimp; cook 3 minutes or until done. Drain and rinse with cold water. Chop; set aside.

. Combine vinegar and next 5 ingredients in a small bowl, stirring with a whisk.

. Combine shrimp, bell pepper, and next 5 ingredients in a large bowl. Pour vinegar mixture over shrimp mixture, and toss gently.

Created date

March 2010

Nutritional Information

Calories 235
Fat 11.6 g
Satfat 2.1 g
Protein 25.4 g
Carbohydrate 7.5 g
Cholesterol 175 mg
Iron 3.1 mg
Sodium 453 mg
Caloriesfromfat 44 %
Fiber 1.2 g
Calcium 93 mg