Greek Shrimp Salad

Make Ahead


5 (1 1/2-cup) servings.

Recipe from

Oxmoor House

Nutritional Information

Calories 311
Caloriesfromfat 24 %
Fat 8.2 g
Satfat 3.3 g
Monofat 3.1 g
Polyfat 1 g
Protein 27.2 g
Carbohydrate 32.2 g
Fiber 0.0 g
Cholesterol 192 mg
Iron 0.0 mg
Sodium 526 mg
Calcium 0.0 mg


2 pounds unpeeled medium-size fresh shrimp
6 cups water
2 3/4 cups cooked orzo (cooked without salt or fat)
3/4 cup chopped green onions
3 ounces crumbled feta cheese with peppercorns
3 tablespoons minced fresh dill
3 tablespoons lemon juice
1 tablespoon olive oil
1/4 teaspoon salt
3/4 cup peeled, chopped cucumber
1 cup cherry tomatoes, halved
15 Bibb lettuce leaves
Cucumber slices (optional)


Peel and devein shrimp. Bring water to a boil in a saucepan; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain well, and rinse with cold water.

Combine shrimp, orzo, and next 3 ingredients in a large bowl. Combine lemon juice, oil, and salt; add to shrimp mixture, and toss lightly. Cover and chill at least 8 hours.

To serve, add chopped cucumber and tomato to shrimp mixture; toss well. Place 3 lettuce leaves on each of 5 salad plates. Spoon shrimp mixture evenly over lettuce. Garnish with cucumber slices, if desired.

Oxmoor House Cooking Light Collection,

Oxmoor House

January 1996
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