Greek Salad with Blackened Shrimp with a homemade Greek dressing… a light and refreshing dinner any night of the week!
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Greek Salad with Blackened Shrimp
So it’s about time I lightened things up and made an amazing salad… because summer’s on the way and I’m not getting any smaller! 
Seriously, I love this salad ANY time of the year… and you probably already have all of the ingredients for the dressing which takes a whopping 5 minutes (max) to throw together!
So I’ve never made a Greek dressing before and I do like I normally do when testing recipes… add a little of this, add a little of that until I get it just like I want it. It took me about 20 minutes to get this dressing like I wanted it but it was a total SCORE in the end. 
I’ll definitely be making homemade it instead of store-bought in the future!
This dressing recipe yields just a little over 1-1/3 cups so if your family likes to go heavy on the dressing, I would consider doubling the recipe.
Enjoy!
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Greek Salad with Blackened Shrimp
- Prep Time: 15 minutes
- Cook Time: 4 minutes
- Total Time: 19 minutes
- Yield: 4-6 servings 1x
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Pin RecipeIngredients
For the dressing (yields approx 1-1/3 cups):
- 1 cup extra virgin olive oil
- 1 tablespoon plus 1 teaspoon minced fresh garlic
- 2 tablespoons lemon juice
- 1–1/2 teaspoons dried oregano
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt
- 1 tablespoon honey
- 1/3 cup red wine vinegar
For the shrimp:
- 2 tablespoons creole seasoning
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1–1/2 pounds medium to large shrimp, peeled and deveined
- 2 tablespoons olive oil
For the salad:
- 1 small head romaine lettuce, rinsed, dried and chopped (about 8 cups chopped)
- 1 cup thinly sliced red onion
- 1 English cucumber, sliced (about 2-1/2 cups)
- 2 cups halved cherry tomatoes
- 1 can (6-ounces drained weight) whole pitted black olives, drained
- 4 ounces feta cheese
Instructions
For the dressing:
- Whisk all dressing ingredients together in a small bowl. Cover and refrigerate.
For the shrimp:
- Season shrimp with creole seasoning, salt and pepper. Heat olive oil in a large skillet over medium heat. Add shrimp and cook for 3-4 minutes, or until shrimp have just turned pink on both sides. Cook shrimp in 2 batches if necessary. Transfer shrimp to a plate and set aside.
For the salad:
- Place all salad ingredients in a large bowl and toss to combine.
- Top salad with shrimp and desired amount of dressing.
Kimberly Baxter says
Wow!!! This looks so yummy! I’m adding this to making list this week.
Amy @ The Blond Cook says
Thanks so much, Kimberly! 🙂