Greek-Style Shrimp Salad on Baby Spinach: A Refreshing Mediterranean Delight

This vibrant Greek-style shrimp salad on a bed of baby spinach is a light, healthy, and flavorful dish that’s perfect for lunch, a light dinner, or even a potluck contribution. Combining succulent shrimp with the classic flavors of Greece – tomatoes, cucumbers, red onion, Kalamata olives, and feta cheese – this salad is tossed in a zesty lemon-herb vinaigrette and served over a bed of fresh baby spinach. It’s a delightful explosion of textures and tastes that will transport you straight to the Mediterranean.

This recipe is not only delicious but also incredibly versatile. You can easily adapt it to your preferences by adding other vegetables like bell peppers or artichoke hearts. It’s also a great way to use up leftover cooked shrimp. The key to a great salad is fresh, high-quality ingredients, so don’t skimp on the tomatoes, cucumbers, and feta. Let’s dive in and learn how to create this culinary masterpiece!

## Why You’ll Love This Greek Shrimp Salad

* **Flavorful and Fresh:** The combination of Greek flavors – salty feta, briny olives, juicy tomatoes, and crisp cucumbers – creates a symphony of tastes that’s incredibly refreshing.
* **Healthy and Nutritious:** Packed with protein from the shrimp and vitamins from the spinach and vegetables, this salad is a healthy and satisfying meal.
* **Easy to Make:** This recipe requires minimal cooking and can be prepared in under 30 minutes, making it perfect for busy weeknights.
* **Versatile:** Easily customizable to your liking by adding or substituting ingredients.
* **Perfect for Any Occasion:** Whether it’s a light lunch, a summer dinner, or a potluck contribution, this salad is always a crowd-pleaser.

## Ingredients You’ll Need

Here’s a detailed list of everything you’ll need to make this delicious Greek shrimp salad:

**For the Salad:**

* **Shrimp:** 1 pound large shrimp, peeled, deveined, and cooked. You can either cook the shrimp yourself (see instructions below) or buy pre-cooked shrimp.
* **Baby Spinach:** 6 ounces fresh baby spinach, washed and dried.
* **Tomatoes:** 1 cup cherry tomatoes, halved or quartered.
* **Cucumber:** 1/2 English cucumber, peeled, seeded, and diced.
* **Red Onion:** 1/4 red onion, thinly sliced.
* **Kalamata Olives:** 1/2 cup Kalamata olives, pitted and halved.
* **Feta Cheese:** 4 ounces feta cheese, crumbled.
* **Optional additions:** Bell peppers (red, yellow, or orange), artichoke hearts, pepperoncini peppers.

**For the Lemon-Herb Vinaigrette:**

* **Olive Oil:** 1/4 cup extra virgin olive oil.
* **Lemon Juice:** 2 tablespoons fresh lemon juice.
* **Red Wine Vinegar:** 1 tablespoon red wine vinegar.
* **Dried Oregano:** 1 teaspoon dried oregano.
* **Dried Basil:** 1/2 teaspoon dried basil.
* **Garlic:** 1 clove garlic, minced.
* **Salt:** 1/4 teaspoon, or to taste.
* **Black Pepper:** 1/4 teaspoon, or to taste.

## Detailed Instructions

Follow these step-by-step instructions to create the perfect Greek shrimp salad:

**Step 1: Cook the Shrimp (if necessary)**

If you’re using raw shrimp, you’ll need to cook it first. There are several ways to cook shrimp:

* **Boiling:** Bring a pot of salted water to a boil. Add the shrimp and cook for 2-3 minutes, or until pink and opaque. Drain immediately and rinse with cold water to stop the cooking process. Pat dry.
* **Pan-Searing:** Heat a tablespoon of olive oil in a skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and opaque. Season with salt and pepper.
* **Grilling:** Preheat your grill to medium-high heat. Toss the shrimp with olive oil, salt, pepper, and any desired seasonings. Grill for 2-3 minutes per side, or until pink and opaque.

No matter which method you choose, be careful not to overcook the shrimp, as it will become rubbery. Once cooked, let the shrimp cool slightly before adding it to the salad.

**Step 2: Prepare the Vinaigrette**

In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, oregano, basil, minced garlic, salt, and pepper. Taste and adjust seasonings as needed. You can add a pinch of sugar or honey to balance the acidity if you prefer a sweeter vinaigrette.

**Step 3: Assemble the Salad**

1. In a large bowl, combine the baby spinach, tomatoes, cucumber, red onion, Kalamata olives, and cooked shrimp.
2. Pour the vinaigrette over the salad and toss gently to coat all the ingredients evenly.
3. Crumble the feta cheese over the top of the salad.

**Step 4: Serve Immediately**

Serve the Greek shrimp salad immediately. It’s best enjoyed fresh, as the spinach can wilt if it sits in the vinaigrette for too long. You can also chill the salad for a short time before serving, but be sure to toss it again before serving to redistribute the vinaigrette.

## Tips and Variations

* **Use High-Quality Ingredients:** The key to a great salad is using fresh, high-quality ingredients. Choose ripe tomatoes, crisp cucumbers, and good-quality feta cheese.
* **Don’t Overdress the Salad:** Add the vinaigrette gradually and toss gently until the salad is lightly coated. You don’t want the salad to be swimming in dressing.
* **Make it Spicy:** Add a pinch of red pepper flakes to the vinaigrette for a little kick.
* **Add Other Vegetables:** Feel free to add other vegetables like bell peppers (red, yellow, or orange), artichoke hearts, or pepperoncini peppers.
* **Use Different Types of Olives:** Try using a mix of Kalamata and green olives for a more complex flavor.
* **Add Herbs:** Fresh herbs like parsley, dill, or mint can add a burst of freshness to the salad.
* **Make it a Meal:** Serve the salad with grilled pita bread or crusty bread for a more substantial meal.
* **Vegan Option:** Replace the shrimp with grilled halloumi cheese or chickpeas for a vegetarian or vegan option. Omit the feta cheese or substitute with a vegan feta alternative.
* **Meal Prep Friendly:** You can prepare the individual components of the salad ahead of time. Cook the shrimp, chop the vegetables, and make the vinaigrette. Store them separately in the refrigerator and assemble the salad just before serving.

## Serving Suggestions

This Greek shrimp salad is delicious on its own, but it also pairs well with other dishes.

* **Grilled Pita Bread:** Serve with warm grilled pita bread for dipping and scooping up the salad.
* **Crusty Bread:** A slice of crusty bread is perfect for soaking up the flavorful vinaigrette.
* **Hummus:** Serve with a side of hummus and pita bread for a complete Mediterranean-inspired meal.
* **Grilled Chicken or Fish:** Add grilled chicken or fish for a more substantial and protein-packed meal.
* **Soup:** Pair with a light soup like lemon chicken soup or tomato soup for a balanced lunch or dinner.

## How to Store Leftovers

The best way to store leftover Greek shrimp salad is to store the components separately. Store the cooked shrimp, chopped vegetables, and vinaigrette in separate airtight containers in the refrigerator. This will prevent the spinach from wilting and keep the salad fresh for longer. Assemble the salad just before serving.

Leftover salad can be stored in the refrigerator for up to 2 days.

## Nutritional Information (approximate)

* Calories: Approximately 350-400 per serving
* Protein: 25-30 grams
* Fat: 20-25 grams
* Carbohydrates: 10-15 grams

*Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.*

## Frequently Asked Questions (FAQ)

**Q: Can I use frozen shrimp?**
A: Yes, you can use frozen shrimp. Just make sure to thaw it completely before cooking.

**Q: Can I make this salad ahead of time?**
A: Yes, you can prepare the individual components of the salad ahead of time. Store the cooked shrimp, chopped vegetables, and vinaigrette separately in the refrigerator and assemble the salad just before serving.

**Q: Can I use a different type of cheese?**
A: Yes, you can use a different type of cheese. Try using crumbled goat cheese or halloumi cheese.

**Q: Can I add other vegetables?**
A: Yes, feel free to add other vegetables like bell peppers, artichoke hearts, or pepperoncini peppers.

**Q: Can I make this salad vegan?**
A: Yes, replace the shrimp with grilled halloumi cheese or chickpeas for a vegetarian or vegan option. Omit the feta cheese or substitute with a vegan feta alternative.

**Q: Is this salad gluten-free?**
A: Yes, this salad is naturally gluten-free.

## Conclusion

This Greek-style shrimp salad on a bed of baby spinach is a delightful and refreshing dish that’s perfect for any occasion. With its vibrant flavors, healthy ingredients, and easy preparation, it’s sure to become a new favorite. So, gather your ingredients, follow the simple instructions, and enjoy a taste of the Mediterranean! This recipe is a guaranteed crowd pleaser and a great way to enjoy a healthy and flavorful meal. Happy cooking!