Greek-Style Shrimp Salad on a Bed of Baby Spinach

4.5
(27)
20 Reviews
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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.

Submitted by USA WEEKEND columnist Pam Anderson
Updated on October 7, 2022
4
4
4
Servings:
4
Yield:
4 servings
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Ingredients

  • 1 pound raw shrimp (26 to 30 count), peeled

  • Olive oil to taste

  • Salt and pepper to taste

  • Sugar to taste

  • 2 medium tomatoes, cut into medium dice

  • ½ cup crumbled feta cheese

  • ½ cup pitted and coarsely chopped Kalamata or other black olives

  • 1 teaspoon dried oregano

  • ¼ cup olive oil

  • 4 teaspoons red wine vinegar

  • 1 (10 ounce) package factory-washed baby spinach leaves

Directions

  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.

Tips

Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Nutrition Facts (per serving)

423 Calories
28g Fat
13g Carbs
30g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 423
% Daily Value *
Total Fat 28g 36%
Saturated Fat 8g 39%
Cholesterol 201mg 67%
Sodium 853mg 37%
Total Carbohydrate 13g 5%
Dietary Fiber 3g 9%
Total Sugars 6g
Protein 30g 61%
Vitamin C 30mg 33%
Calcium 302mg 23%
Iron 5mg 30%
Potassium 778mg 17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.