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A vibrant Mediterranean Keto Shrimp Salad with pan-seared shrimp, feta cheese, and olives in a white bowl.

Mediterranean Keto Shrimp Salad

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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 servings
Calories 285 kcal

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.