Greek Shrimp Salad

Make Ahead

Yield: 5 (1 1/2-cup) servings.
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 311
  • Calories from fat: 24%
  • Fat: 8.2g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 1g
  • Protein: 27.2g
  • Carbohydrate: 32.2g
  • Fiber: 0.0g
  • Cholesterol: 192mg
  • Iron: 0.0mg
  • Sodium: 526mg
  • Calcium: 0.0mg


  • 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)


  1. 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.
  2. 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.
  3. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Greek Shrimp Salad Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Do you love cookies?

Cookie Countdown
We do too! Get your favorite holiday cookies delivered to your inbox.(Nov.-Dec.)
We Respect Your Privacy. Privacy Policy