This easy, dairy-free Greek Salad with Shrimp means dinner is on the table in just 15 minutes! The shrimp are quickly sautéed, then tossed with veggies and homemade vinaigrette! It’s Whole30, Paleo & Low Carb, too!
Easy Entree Salads
15 minute dinner alert! Seafood is always my go-to for a quick weeknight meal (just check out my Bruschetta Salmon!).
Shrimp takes about only about 4 minutes total to cook perfectly, so it works great with our busy evening schedules. Want to save even more time? You can even cook shrimp directly from frozen!
This big Whole30 compatible Greek Salad is topped it with perfectly seasoned lemon-oregano shrimp and plenty of other crunchy stuff like cucumbers and sunflower seeds.
Last but not least, it’s drizzled with a quick homemade red wine vinaigrette, a spin on my Greek Vinaigrette recipe. The whole dish was SO simple to make and totally done in about 15 minutes flat!
Ingredients
- Shrimp: I like to use large, peeled and deveined shrimp with tails on or off.
- Mixed greens
- Cucumber
- Sunflower seeds
- Pickled onions
- Olives
- Red wine viengar
- Olive oil
- Lemon juice
- Garlic
- Mustard
- Avocado
- Dried oregano and thyme, or substitute my Greek Seasoning blend.
The Greek Vinaigrette is fast and simple to make, and it’s definitely more versatile than a dressing and marinade for classic Greek Salad.
More Healthy Dinners
- Easy Chicken Fajita Stuffed Peppers
- Orange Sesame Chicken & Broccoli!
- Seven Easy Whole30 Dinners
- Aloha Hawaiian Burgers
And you can always find a ton of inspiration on my Instagram page — come connect with me @cookathomemom!
Quick Greek Salad with Shrimp & Red Wine Vinaigrette
Ingredients
Red Wine Vinaigrette
- 1/3 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1/2 lemon juiced
- 2 cloves garlic
- 1/4 teaspoons mustard
- 1/8 teaspoons dried oregano
- 1/8 teaspoons dried thyme
- salt and pepper to taste
Salad
- 4 cups mixed greens
- 1 small cucumber sliced
- 1/8 cup sunflower seeds
- 1/8 cup olives
- pickled onions
- 1 avocado sliced
Sautéed Shrimp
- 6-8 ounces large shrimp peeled & deveined (I use tails on but off works too)
- 3 Tablespoon olive oil
- 1/8 teaspoons dried oregano
- 1/4 teaspoons salt
- 1 teaspoons lemon juice
Instructions
Prepare the Salad Dressing
- Whisk all ingredients together and season to taste with salt and pepper.
Cook the Shrimp
- Pat the shrimp dry with a paper towel and season it lightly with salt and pepper.
- Heat the oil in a large pan over medium heat.
- Add the shrimp to the pan and cook 1-2 minutes per side. Once they’re pink through and no longer translucent, they’re done. It happens fast, so watch closely!
- Remove the shrimp and set it aside on a plate.
- Give it a squeeze of lemon juice and season very lightly with oregano and salt. Take a bite of one and see if it’s seasoned enough.
Assemble the Salad
- Add the lettuce to a large bowl.
- Top the salad with sliced cucumbers, olives, pickled onions, sunflower seeds, avocado, and shrimp, and dress lightly with the red wine vinaigrette.
Heather says
Quick and Easy. My kind of recipe! Thanks!
DC says
The first ingredient for the vinaigrette says “1/3 cup red wine vinaigrette” – that should be vinegar, right?
Cook at Home Mom says
Yes! Thanks for that!