Greek-Style Shrimp Salad on a Bed of Baby Spinach

Greek-Style Shrimp Salad on a Bed of Baby Spinach

USA WEEKEND columnist Pam Anderson 0

"Grilled shrimp and Greek flavorings (tomato, feta, Kalamata olives, oregano) commingle in a this salad. Thread the shrimp onto skewers, and so they'll grill up moist yet attractively spotty brown, sprinkle them with a little sugar when seasoning them with salt and pepper."

Ingredients {{adjustedServings}} servings 423 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 423 kcal
  • 21%
  • Fat:
  • 28.2 g
  • 43%
  • Carbs:
  • 12.6g
  • 4%
  • Protein:
  • 30.4 g
  • 61%
  • Cholesterol:
  • 201 mg
  • 67%
  • Sodium:
  • 950 mg
  • 38%

Based on a 2,000 calorie diet

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  1. Thread shrimp onto metal skewers (or bamboo ones that have been soaked in water for 15 minutes). Brush both sides with oil and season with salt, pepper and a light sprinkling of sugar.
  2. Heat gas grill, with all burners on high, until fully preheated, 10 to 15 minutes. Use a wire brush to clean grill rack, then brush lightly with oil. Close lid and allow to return to temperature. Grill shrimp until fully cooked and spotty brown, about 2 minutes per side.
  3. Meanwhile, mix in a medium bowl the tomatoes, cheese, olives, oregano, 2 Tbs. of the olive oil and 2 tsps. of the vinegar. Unthread shrimp and add to bowl. Lightly toss ingredients to coat. Set aside. (Can be made an hour or so ahead.)
  4. When ready to serve, drizzle remaining oil, as well as a generous sprinkling of salt and pepper, over spinach in a large bowl. Toss to coat. Add remaining 2 tsps. vinegar; toss again. Divide spinach among 4 large plates. Top with a portion of the shrimp mixture.
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  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
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Reviews 15

  1. 21 Ratings


This was so good and easy. Like the previous reviewer, I used romaine. I tossed the shrimp in a resealable bag with olive oil, sea salt, and lemon pepper, and then I cooked it in a grill pan. The lemon pepper really added to the flavor (I omitted the sugar). Plus, I used tomato-basil feta and fresh oregano--yum! This is a definite keeper. Next time, I'll try adding sun-dried tomatoes.


Perfect for a quick and healthy meal. To make it more "greek" I used romaine lettuce. I was in a hurry so instead of dicing tomatoes, I just used a can of diced tomatoes. It had some green chiles in it which added a good kick to the salad. I only had a small amount of shrimp because I was only making the salad for myself so I just tossed it on the George Foreman grill... it was ready in about a minute.


this has to be the best salad i've ever had. i used already-cooked shrimp and just added everything to it it a bowl. i only used 2 tbs. oil over all. SO GOOD!!!!!