If you’re looking for a fresh, satisfying meal that’s as nourishing as it is delicious, this Mediterranean Chopped Greek Salad with Shrimp is sure to become a favorite. Tender, perfectly seasoned shrimp are tossed with crisp cucumbers, juicy tomatoes, crunchy bell peppers, creamy avocado, protein-rich chickpeas, tangy feta, and fresh herbs, then finished with a bright homemade lemon herb dressing.
It’s packed with wholesome Mediterranean-inspired ingredients, comes together in just 25 minutes, and is perfect for an easy lunch, light dinner, or meal prep throughout the week.
Why You’ll Love This Recipe
- Quick and easy: Ready in about 25 minutes, making it perfect for busy weeknights or meal prep.
- Packed with protein: Juicy shrimp and fiber-rich chickpeas make this salad satisfying enough for a complete meal.
- Fresh and flavorful: Crisp vegetables, creamy avocado, tangy feta, and a bright homemade lemon herb dressing create the perfect balance of flavors and textures.
- Loaded with wholesome ingredients: Every bite is filled with colorful vegetables, healthy fats, and nutrient-dense ingredients inspired by the Mediterranean diet.
What Makes This Meal Anti-Inflammatory?
This Mediterranean Chopped Greek Salad with Shrimp is made with wholesome ingredients that are naturally rich in nutrients and healthy fats, making it a delicious choice for an anti-inflammatory lifestyle.
- Shrimp provides lean, high-quality protein to help keep you full and support muscle health.
- Extra virgin olive oil is rich in heart-healthy monounsaturated fats and antioxidant polyphenols, two staples of the Mediterranean diet.
- Colorful vegetables like tomatoes, cucumbers, bell peppers, and red onion provide fiber, vitamins, minerals, and antioxidants that help support overall wellness.
- Avocado adds creamy texture along with healthy fats, fiber, and potassium.
- Chickpeas are packed with plant-based protein and fiber, helping support gut health and steady energy levels.
- Fresh parsley, garlic, and lemon juice contribute antioxidants and naturally bright, fresh flavor without relying on processed ingredients.
Frequently Asked Questions
Can I use frozen shrimp?
Yes! Just thaw the shrimp completely and pat them dry before seasoning and cooking for the best texture.
Can I make this salad ahead of time?
Absolutely. You can chop the vegetables, cook the shrimp, and prepare the dressing up to 2 days in advance. Store everything separately and add the avocado and dressing just before serving.
What can I substitute for shrimp?
Grilled chicken, salmon, or even chickpeas for a vegetarian option are all great alternatives.
Is this salad gluten-free?
Yes! As written, this recipe is naturally gluten-free. Just be sure to check the labels on any packaged ingredients if needed.
Can I add lettuce?
Definitely! Chopped romaine is a great addition if you’d like a heartier, more traditional Greek-style chopped salad.
How long will leftovers keep?
Leftovers will keep well in an airtight container in the refrigerator for up to 2 days. For the best texture, store the dressing separately and add the avocado just before serving.
How to make Mediterranean chopped Greek salad with shrimp: step-by-step
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon extra virgin olive oil
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 large English cucumber, chopped
- 1 pint cherry tomatoes, quartered
- 1 red bell pepper, diced
- ½ small red onion, finely diced
- 1 cup chickpeas, drained and rinsed
- 4 ounces feta cheese, crumbled
- ½ cup chopped fresh parsley
Lemon Herb Dressing
- ¼ cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
Equipment
- Mixing bowls
- Small jar or bowl for dressing
- Measuring cups and spoons
- Cutting board
- Sharp knife
- Large skillet
Instructions
- Cook the Shrimp: Pat the shrimp dry. In a bowl, toss with olive oil, oregano, garlic powder, paprika, salt, and pepper.
- Heat a large skillet over medium-high heat. Cook shrimp for 2-3 minutes per side, or until pink and opaque.
- Transfer to a plate and allow to cool slightly.
- Make the Dressing: In a small bowl or jar, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper until combined.
- Assemble the Salad: In a large serving bowl combine: cucumber, tomatoes, bell pepper, red onion, chickpeas, feta, and parsley.
- Add the cooked shrimp and pour the dressing over the top and toss gently until everything is evenly coated.
- Serve immediately or chill for 15-20 minutes to allow the flavors to meld.
- Storage: store leftovers in an airtight container in the fridge for 2-3 days.
More recipes like this
- Mediterranean Shrimp Pasta
- Paleo Crispy Shrimp Tacos
- Greek Farro Salad Recipe (with chickpeas and feta)
- Mediterranean Sheet Pan Chicken and Vegetables
Mediterranean Chopped Greek Salad with Shrimp
This Mediterranean Chopped Greek Salad with Shrimp is a fresh, protein-packed meal loaded with crisp vegetables, juicy shrimp, healthy fats, and a bright homemade lemon herb dressing for an easy, flavorful lunch or dinner.
Equipment
- Mixing bowls
- Small jar or bowl for dressing
- Measuring cups and spoons
- Cutting board
- Sharp Knife
- large skillet
Ingredients
For the salad
- 1 lb large shrimp (peeled and deveined)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large English cucumber (chopped)
- 1 pint cherry tomatoes (quartered )
- 1 red bell pepper (diced )
- 1/2 small red onion (finely diced )
- 1 cup chickpeas (drained and rinsed )
- 4 oz feta cheese (crumbled)
- 1/2 cup chopped fresh parsley
Lemon Herb Dressing
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic ( minced)
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
-
Cook the Shrimp: Pat the shrimp dry. In a bowl, toss with olive oil, oregano, garlic powder, paprika, salt, and pepper.
-
Heat a large skillet over medium-high heat. Cook shrimp for 2-3 minutes per side, or until pink and opaque.
-
Transfer to a plate and allow to cool slightly.
-
Make the Dressing: In a small bowl or jar, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper until combined.
-
Assemble the Salad: In a large serving bowl combine: cucumber, tomatoes, bell pepper, red onion, chickpeas, feta, and parsley.
-
Add the cooked shrimp and pour the dressing over the top and toss gently until everything is evenly coated.
-
Serve immediately or chill for 15-20 minutes to allow the flavors to meld.
-
Storage: store leftovers in an airtight container in the fridge for 2-3 days.
Nutrition
Nutritional information is automatically calculated and should be used as an approximation only.
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