Description
A vibrant and flavorful bowl featuring grilled shrimp, fresh vegetables, and a tangy dressing, 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: In a bowl, combine shrimp, olive oil, minced garlic, dried oregano, salt, pepper, and lemon juice. Let the shrimp marinate for 10 to 15 minutes.
- Grill the shrimp: Preheat a grill or grill pan over medium-high heat. Grill the shrimp for 2 to 3 minutes per side until they turn opaque and develop a light char.
- Prepare the salad base: In a large bowl, toss together cherry tomatoes, cucumber, red onion, olives, feta cheese, and mixed greens.
- Prepare the dressing: In a small bowl, whisk together extra virgin olive oil, fresh lemon juice, dried oregano, honey, salt, and black pepper until emulsified.
- Dress the salad: Drizzle half the dressing over the salad and toss gently to combine.
- Assemble the bowls: Divide the dressed salad among four bowls. Top each bowl with grilled shrimp and drizzle with the remaining dressing.
- Serve immediately. Optionally garnish with additional feta cheese or fresh herbs.
Notes
Make-Ahead Tips: You can prep the ingredients a day in advance. Just keep the shrimp marinating separately to prevent over-marinating.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 5g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 200mg