Looking for a fresh, light meal that feels like a sunny vacation? This Mediterranean Keto Shrimp Salad is exactly what your body is craving right now.
It is perfect for a spring healthy reset. You get bright flavors and tender shrimp in every bite. This meal is fast, colorful, and completely satisfying for the whole family.
Why You’ll Love This Recipe
This salad is a total winner for busy weeknights. You can have a restaurant-quality meal on the table in just 20 minutes. It uses simple ingredients that pack a huge flavor punch.
The combination of salty feta and zesty lemon is so refreshing. It is naturally low-carb and high-protein to keep you feeling energized. Your family will love how bright and colorful the plate looks.
Simple Cooking Method
Making this salad is incredibly straightforward and stress-free. You simply sear the shrimp quickly in a hot pan. Then, you whisk together a fresh herb vinaigrette in a small jar.
Even if you are new to cooking seafood, you can do this. Shrimp cook very fast and change color when they are ready. It is a beginner-friendly way to eat more healthy protein.
Ingredients You’ll Need
This recipe relies on fresh seasonal produce and a few pantry staples. Most items are likely already in your kitchen right now.
- 1 lb large shrimp, peeled and deveined
- 4 tablespoons extra virgin olive oil, divided
- 3 cloves garlic, minced, divided
- 1 teaspoon dried oregano
- 1/2 teaspoon sea salt, divided
- 1/2 teaspoon cracked black pepper, divided
- 4 cups baby spinach or chopped romaine lettuce
- 1 medium English cucumber, sliced into half-moons
- 1 cup grape tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/3 cup Kalamata olives, pitted and halved
- 1/2 cup crumbled feta cheese
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
Step-by-Step Directions
- In a medium bowl, toss the shrimp with 1 tablespoon of olive oil, 2 cloves of minced garlic, 1/2 teaspoon of oregano, and a pinch of salt and pepper.
- Heat a large skillet over medium-high heat and add the seasoned shrimp.
- Sauté the shrimp for 2 to 3 minutes per side until pink and opaque throughout; remove from the heat and set aside to cool slightly.
- In a small jar or bowl, whisk together the remaining 3 tablespoons of olive oil, lemon juice, red wine vinegar, remaining minced garlic, remaining oregano, and remaining salt and pepper to create the dressing.
- In a large serving bowl, combine the spinach or romaine, cucumber, tomatoes, red onion, and Kalamata olives.
- Top the salad with the cooked shrimp and crumbled feta cheese.
- Drizzle the lemon-herb dressing over the salad and toss gently to combine.
- Serve immediately as a high-protein, keto-friendly main dish.
Best Ways to Enjoy It
Serve this salad immediately while the shrimp are still slightly warm. The creamy feta melts just a little against the warm seafood. It creates a beautiful contrast with the crisp, cold greens.
Pair this with a glass of sparkling water and lemon. For a larger gathering, serve it alongside some warm pita bread. It is a show-stopping dish for a light weekend lunch.
Storage & Reheating
This salad is best enjoyed fresh for the crispest texture. If you have leftovers, store the components separately if possible. The greens will stay fresh for 2 days in the fridge.
Keep the dressing in a small airtight jar. Reheat the shrimp gently in a pan for one minute. Avoid the microwave to keep the shrimp tender and juicy.
Recipe Tips for Success
- Do not overcook the shrimp or they will become rubbery.
- Pat the shrimp dry before seasoning to get a perfect golden sear.
- Use an English cucumber to avoid peeling or removing seeds.
- Whisk your dressing in a jar for easy mixing and storage.
- For a spring garden feel, add fresh dill or parsley.
- Double the dressing to use on roasted vegetables later.
- Choose wild-caught shrimp for the best flavor and texture.
Easy Flavor Ideas
- Swap the shrimp for grilled chicken for a different protein.
- Use dairy-free feta or omit cheese for a paleo-friendly version.
- Add sliced avocado for extra healthy fats and creaminess.
- In summer, swap cucumbers for grilled zucchini slices.
- Add a pinch of red pepper flakes for a spicy kick.
Common Questions
Can I use frozen shrimp?
Yes, frozen shrimp work perfectly for this recipe. Just make sure to thaw them completely before cooking. Pat them very dry so they sear properly in the pan.
Is this recipe good for meal prep?
It is excellent for meal prep if you store the dressing separately. Pack the shrimp and veggies in containers for easy weekday lunches. Add the dressing just before you are ready to eat.
Can I make this without a skillet?
You can roast the shrimp in the oven instead. Bake them at 400°F for about 6 to 8 minutes. They will be just as tender and delicious on your salad.
I hope this fresh Mediterranean Keto Shrimp Salad brings a little sunshine to your kitchen. It is such a simple way to nourish your family with real food. Happy cooking!
— Lidia
Mediterranean Keto Shrimp Salad
Ingredients
- 1 lb large shrimp, peeled and deveined
- 4 tablespoons extra virgin olive oil, divided
- 3 cloves garlic , minced, divided
- 1 teaspoon dried oregano
- 1/2 teaspoon sea salt, divided
- 1/2 teaspoon cracked black pepper, divided
- 4 cups baby spinach or chopped romaine lettuce
- 1 medium English cucumber, sliced into half-moons
- 1 cup grape tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/3 cup Kalamata olives, pitted and halved
- 1/2 cup crumbled feta cheese
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
Instructions
- In a medium bowl, toss the shrimp with 1 tablespoon of olive oil, 2 cloves of minced garlic, 1/2 teaspoon of oregano, and a pinch of salt and pepper.
- Heat a large skillet over medium-high heat and add the seasoned shrimp.
- Sauté the shrimp for 2 to 3 minutes per side until pink and opaque throughout; remove from the heat and set aside to cool slightly.
- In a small jar or bowl, whisk together the remaining 3 tablespoons of olive oil, lemon juice, red wine vinegar, remaining minced garlic, remaining oregano, and remaining salt and pepper to create the dressing.
- In a large serving bowl, combine the spinach or romaine, cucumber, tomatoes, red onion, and Kalamata olives.
- Top the salad with the cooked shrimp and crumbled feta cheese.
- Drizzle the lemon-herb dressing over the salad and toss gently to combine.
- Serve immediately as a high-protein, keto-friendly main dish.
