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April 24, 2021 Favorite Recipes

Lettuce Salad with Shrimp & Avocado (Greek Style)

Get ready to tantalize your senses with a delightful Greek lettuce salad featuring succulent blackened shrimp, tangy kalamata olives, creamy feta cheese, and a zesty kick of pepperoncinis. Trust me, this salad is a symphony of flavors that will make you feel like you’re basking in the Mediterranean sun. So, grab your forks and join me on a journey to salad perfection as we dive into the wonderful world of this Greek-inspired delight!

Jump to Recipe
Greek shrimp salad with avocado

This Greek-style lettuce salad with shrimp is the perfect combination of fresh and flavorful ingredients. The shrimp provides a nice protein boost, while the feta, kalamata olives, and avocados add a delicious Mediterranean twist. This salad is easy to make and can be enjoyed as a light lunch or as a side dish.

We have been making this lettuce salad with shrimp as an easy weeknight meal. The fresh taste of all the bright veggies, and the creaminess of the avocado are the perfect match for sizzling blackened shrimp! A simple dressing for this shrimp salad is made with lemon, olive oil and pepper. It just couldn’t get much easier!

Why You’ll Love This Greek Shrimp Salad

  1. Fresh & Flavorful – Juicy, seasoned shrimp paired with crisp veggies, creamy feta, and a bright, zesty dressing make every bite delicious.
  2. Quick & Easy – This salad comes together in under 30 minutes, making it perfect for busy weeknights or meal prep.
  3. Healthy & Satisfying – Packed with lean protein, fresh vegetables, and heart-healthy olive oil, this dish is as nutritious as it is delicious.

Ingredients for Greek Shrimp Salad

  • Baby Mixed Greens or Kale/Arugula Mixture
    A fresh, slightly bitter base that complements the bold flavors of the other ingredients. Arugula adds a peppery bite, and kale offers a heartier texture.
  • Kalamata Olives
    Rich, briny, and slightly tangy, they bring a quintessential Mediterranean flavor.
  • Cherry Tomatoes
    Juicy and sweet, adding brightness and a pop of color.
  • English Cucumber
    Crisp and refreshing, it balances the salad’s richness and adds a hydrating crunch.
  • Red Onion
    A sharp, pungent flavor and slight crunch to offset the creamy and salty components.
  • Crumbled Feta Cheese
    Creamy and tangy, enhancing the salad’s Greek character while balancing the spice from the shrimp.
  • Shrimp
    Sweet and tender, shrimp adds protein and pairs beautifully with the Cajun seasoning for a bold flavor contrast.
  • Canola Oil
    A neutral-flavored oil used for cooking the shrimp, letting the seasoning shine.
  • Cajun Blackening Seasoning
    Adds a smoky, spicy kick to the shrimp, elevating the salad with a touch of heat.
  • Extra Virgin Olive Oil
    A high-quality olive oil that contributes a rich, fruity base for the dressing.
  • Lemon Juice
    Brightens the salad with acidity, balancing the richness of the feta and shrimp.
  • Ground Black Pepper
    Enhances and ties all the flavors together with a subtle heat. 
Greek salad with onions, cucumbers, feta, shrimp, and tomatoes

How to make this Greek Shrimp Salad:

  • Peal, de-vein and rinse the shrimp. Place shrimp on paper towels to dry. Place dry shrimp in a sealable plastic bag with 2 tablespoons of canola oil and cajun blackening seasoning. Seal the bag and shake to coat all of the shrimp. Put the bag with the shrimp in the refrigerator.
     
  • Pour the lemon juice and olive oil into a small mixing bowl. Add three grinds of fresh black pepper. Whisk until the liquid emulsifies.
  • Drain and dice the pepperoncini rings. Drain and halve the kalamata olives. Slice the cherry tomatoes in half and lightly salt. Slice the cucumber thinly. Cut the onion in half lengthwise and remove both ends. Remove the outer skin and julienne the onion into long thin strips. Slice avocado in half, remove pit. Scoop out and slice.
  • Use a sharp knife to cut avocado lengthwise around the pit. Twist the halves to separate them, and remove the pit by carefully tapping it with the knife and twisting. Cut off the small stem part, and the skin will easily remove. Then slice the avocodo.
  • Heat a medium cast iron pan over high heat until the pan begins to smoke. Reduce the heat to medium and add the shrimp. Cook the shrimp about three minutes on the first side. Turn the shrimps over and cook for 2 more minutes.
  • Divide the mixed greens onto the center of two plates. Arrange the pepperoncini, kalamata olives, cucumber, tomatoes, onions, & avocado around the outside of the mixed greens. Top each salad with six warm shrimp. Drizzle the dressing over the top add feta, and serve.

Cooking Shrimp:

A key thing when cooking shrimp is to make sure that they are cleaned, rinsed and allowed to dry between paper towels before you add the seasoning. This will give the shrimp the perfect crust when you add them to a hot cast iron skillet. You can cook the shrimp inside, but we like to use the outside grill!

Raw shrimp washed and cleaned

What are Pepperoncinis?

Pepperoncinis, also known as Tuscan peppers or golden Greek peppers, are a type of chili pepper that originated in Italy and Greece. These vibrant, elongated peppers have a mild to medium heat level and are typically green or yellow when picked, but they turn red as they ripen. Pepperoncinis are commonly used in various cuisines to add a tangy and slightly spicy flavor to dishes.

These peppers have a crisp texture and a unique taste that is both tangy and slightly sweet. They offer a subtle heat that is not overpowering, making them a versatile ingredient in many recipes. Pepperoncinis are often pickled, which enhances their flavor and gives them a slightly sour and briny note. They are a popular addition to salads, sandwiches, pizzas, and antipasto platters, adding a pop of color and a hint of spice to the dish.

Whether you’re a spice lover or prefer milder flavors, pepperoncinis can be enjoyed by everyone. They add a delightful complexity to the Greek lettuce salad we’ll be exploring, balancing out the creaminess of the feta cheese and the richness of the blackened shrimp. So, get ready to embrace the zesty allure of pepperoncinis as we dive into this delectable salad creation!

Why we love Avocados in our salads:

Avocados are not only delicious but also incredibly good for you. They are often hailed as a superfood due to their impressive nutritional profile and numerous health benefits.

Avocados are packed with healthy fats, particularly monounsaturated fats, which are known to promote heart health by reducing bad cholesterol levels. These fats also aid in the absorption of fat-soluble vitamins and contribute to a feeling of satiety, making avocados a great addition to a balanced diet.

Avocados are rich in antioxidants, which are beneficial for eye health and may help reduce the risk of age-related macular degeneration. Additionally, they are believed to have anti-inflammatory properties that can contribute to overall wellness.

Whether enjoyed in salads, guacamole, or even as a substitute for unhealthy fats in baking, avocados offer a nutritious and versatile option to incorporate into your diet. So, go ahead and indulge in the creamy goodness of avocados while reaping their numerous health benefits. Your body will thank you!

a sliced avocado
Cucumbers, tomatoes, pepperoncinis, calamita olives, avocado, red onions, shrimp salad.

Substitutions & Tips

  • Swap the Protein – Try grilled chicken, salmon, or chickpeas for a different take on this salad.
  • Dairy-Free Option – Skip the feta or use a dairy-free alternative.
  • Make it a Meal – Serve with warm pita, quinoa, or orzo for a heartier dish.
  • Meal Prep Friendly – Store the dressing separately and assemble just before eating to keep the salad fresh.
  • Boost the Flavor – Marinate the shrimp for 15–30 minutes before cooking for even more depth of flavor.

This Greek Shrimp Salad is perfect for a light yet satisfying meal. Whether you’re making it for a quick lunch, an easy dinner, or meal prep, it’s sure to become a staple in your rotation!

Cucumbers, tomatoes, pepperoncinis, calamita olives, avocado, red onions, shrimp salad.

Lettuce Salad with Shrimp & Avocado (Greek Style)

Print Recipe Pin Recipe Rate Recipe
Prep Time: 25 minutes minutes
Cook Time: 5 minutes minutes
Total Time: 30 minutes minutes
Course: Salad
Cuisine: American
Keyword: Greek, Salad, shrimp
Servings: 2 dinner salads
Calories: 697kcal
Author: Bruce and Dina Miller

Equipment

  • Shrimp Deveiner
  • Sharp knife
  • Cutting board
  • small bowl
  • Whisk
  • Ziplock bag
  • Cast Iron Pan

Ingredients

Ingredients for Shrimp

  • 16 medium shrimp
  • 2 tablespoons canola oil
  • 1 tablespoon cajun blackening seasoning

Ingredients for Salad Dressing

  • ¼ cup extra virgin olive oil
  • 2 tablespoons lemon juice
  • Ground black pepper

Ingredients for Greek Shrimp Salad

  • ¼ cup kalamata olives
  • 10 cherry tomatoes
  • ¼ cup English cucumber
  • ¼ medium red onion
  • 1 avocado
  • 4 cups baby mixed green lettuce or kale/arugula mixture
  • ¼ cup crumbled feta cheese

Instructions

Directions

  • Peal, de-vein and rinse the shrimp. Place shrimp on paper towels to dry. Place dry shrimp in a sealable plastic bag with 2 tablespoons of canola oil and cajun blackening seasoning. Seal the bag and shake to coat all of the shrimp. Put the bag with the shrimp in the refrigerator.
    16 medium shrimp, 2 tablespoons canola oil, 1 tablespoon cajun blackening seasoning
  • Pour the lemon juice and olive oil into a small mixing bowl. Add three grinds of fresh black pepper. Whisk until the liquid emulsifies.
    ¼ cup extra virgin olive oil, 2 tablespoons lemon juice, Ground black pepper
  • Drain and dice the pepperoncini rings. Drain and halve the kalamata olives. Slice the cherry tomatoes in half and lightly salt. Slice the cucumber thinly. Cut the onion in half lengthwise and remove both ends. Remove the outer skin and julienne the onion into long thin strips. Slice avocado in half, remove pit. Scoop out and slice.
    ¼ cup kalamata olives, 10 cherry tomatoes, ¼ cup English cucumber, ¼ medium red onion
  • Use a sharp knife to cut avocado lengthwise around the pit. Twist the halves to separate them, and remove the pit by carefully tapping it with the knife and twisting. Cut off the small stem part, and the skin will easily remove. Then slice the avocodo.
    1 avocado
  • Heat a medium cast iron pan over high heat until the pan begins to smoke. Reduce the heat to medium and add the shrimp. Cook the shrimp about three minutes on the first side. Turn the shrimps over and cook for 2 more minutes.
  • Divide the mixed greens onto the center of two plates. Arrange the pepperoncini, kalamata olives, cucumber, tomatoes, onions, & avocado around the outside of the mixed greens. Top each salad with six warm shrimp. Drizzle the dressing over the top add feta, and serve.
    4 cups baby mixed green lettuce or kale/arugula mixture, ¼ cup crumbled feta cheese

Notes

Feel free to eliminate or sub out any ingredient. We make a version with no onion, and add in yellow or red pepper instead! This is great with grilled chicken, or served with no meat. Leave the feta cheese out for dairy free/vegan option.

Nutrition

Serving: 1serving | Calories: 697kcal | Carbohydrates: 20g | Protein: 18g | Fat: 64g | Saturated Fat: 10g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 41g | Trans Fat: 0.1g | Cholesterol: 117mg | Sodium: 964mg | Potassium: 1021mg | Fiber: 10g | Sugar: 5g | Vitamin A: 6786IU | Vitamin C: 39mg | Calcium: 199mg | Iron: 3mg
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

  1. Mimi Rippee says

    May 20, 2023 at 9:39 am

    Love this! I like that you spiced up the shrimp.

    Reply
    • Bruce and Dina MillerBruce and Dina Miller says

      May 20, 2023 at 12:24 pm

      Mimi,

      Awe, thank you so much! And also thank you for joining our e mail list!

      Dina and Bruce

      Reply
  2. Elaine & James says

    July 23, 2023 at 7:29 am

    5 stars
    Such a great summer salad! Love these Mediterranean flavours!

    Reply
  3. Ned says

    March 22, 2025 at 1:06 pm

    5 stars
    What an awesome salad! I loved that I could bring out my cast iron skillet for this too! Thank you for the recipe!

    Reply

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