Description
A vibrant and flavorful bowl featuring grilled shrimp, fresh vegetables, and tangy feta, inspired by Mediterranean cuisine.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 garlic clove, minced
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- Juice of ½ lemon
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ small red onion, thinly sliced
- ⅓ cup pitted Kalamata olives, halved
- ½ cup crumbled feta cheese
- 2 cups mixed greens
- 3 tbsp extra virgin olive oil (for dressing)
- 2 tbsp fresh lemon juice (for dressing)
- 1 tsp dried oregano (for dressing)
- ½ tsp honey (for dressing)
- Salt and black pepper to taste (for dressing)
Instructions
- Marinate the shrimp by placing them in a mixing bowl with olive oil, garlic, oregano, salt, pepper, and lemon juice. Toss until coated and marinate for 10–15 minutes.
- Grill the shrimp on a preheated grill over medium-high heat for 2–3 minutes per side until opaque and charred. Remove from heat.
- Prepare the salad base by combining cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, and mixed greens in a large bowl. Toss gently.
- Whisk together extra virgin olive oil, lemon juice, dried oregano, honey, salt, and pepper in a small bowl to make the dressing.
- Drizzle half of the dressing over the salad and toss to combine.
- Assemble the bowls by dividing the salad among four bowls and topping with grilled shrimp.
- Serve immediately, garnishing with extra feta or fresh herbs if desired.
Notes
Marinate the shrimp a few hours in advance for enhanced flavor. You can customize the greens and add seasonal veggies to your liking.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 200mg