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Dressing being poured over a Greek salad with blackened shrimp in a white bowl.

Greek Salad with Blackened Shrimp


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
  • 11/2 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
  • 11/2 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 21/2 cups)
  • 2 cups halved cherry tomatoes
  • 1 can (6-ounces drained weight) whole pitted black olives, drained
  • 4 ounces feta cheese


For the dressing:

  1. Whisk all dressing ingredients together in a small bowl.  Cover and refrigerate.

For the shrimp:

  1. 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:

  1. Place all salad ingredients in a large bowl and toss to combine.
  • Top salad with shrimp and desired amount of dressing.
  • Prep Time: 15 minutes
  • Cook Time: 4 minutes