Healthy Mediterranean Shrimp Salad Recipe (Low Carb)
Grilled shrimp over a bed of fresh spinach with briny olives, salty feta cheese and juicy tomatoes in a tangy dressing
Ingredients
The Salad
- 12-15 jumbo shrimp cleaned and deveined
- 1 cup grape tomatoes halved
- 1/2 cup quality feta cheese cut into cubes
- 3/4 cup kalamata or other Greek olives
- 3 cups spinach leaves
- 1/3 cup extra virgin olive oil
- 1 tsp. garlic minced
- 2 Tbsp. fresh basil chopped
- 1/4 tsp. red pepper flakes
The Dressing
- 1/2 cup white wine vinegar
- 3/4 cup extra virgin olive oil
- 1/3 cup sundried tomatoes chopped
- 1/4 cup shallots chopped
- 1/4 cup fresh parsley chopped
- 1 Tbsp. garlic
- 1 Tbsp. honey
- 2 tsp. Dijon mustard
- 1 tsp. capers
- 1/2 tsp. salt
- 1/2 tsp. pepper
Instructions
- Make the dressing: Pulse all ingredients except for the olive oil in a food processor. With the motor running, slowly pour the olive oil through the feed tube until incorporated.
- Preheat grill to 400 degrees. Thread shrimp onto skewers and place on a tray or baking sheet. Whisk the olive oil, basil, garlic and red pepper flakes in a small bowl. Brush onto the shrimp and season with salt and pepper. Grill 2-3 minutes on each side. Shrimp should be nice and pink. Remove from grill.
- To assemble the salad, divide spinach leaves between 2 salad bowls. Top with tomatoes, feta, olives and shrimp. Drizzle with dressing.
Oven Instructions
- For step 2, preheat oven to 400 degrees. Arrange shrimp in a single layer on a baking sheet. Brush with the herb oil and roast 3-4 minutes. Flip and roast another 3-4 on the other side, until shrimp are pink throughout. Remove from oven.
Stove Top Instructions
- For step 2, brush the shrimp with herb oil and place in a pan set over medium-high heat. Cook 2-3 minutes and flip. Cook another 2-3 minutes until pink. Remove from heat.
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