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Greek Shrimp Salad

Greek Shrimp Salad

Make Ahead

Oxmoor House JANUARY 1996

  • Yield: 5 (1 1/2-cup) servings.


  • 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.

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

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Greek Shrimp Salad recipe