Serves 4
45 min
Grilled Shrimp Greek Salad
Recipe GLPR4321df71072df6
A vibrant Mediterranean salad featuring seasoned grilled shrimp served warm over crispy pita bread, fresh tomatoes, cucumber, red onion, roasted bell pepper, and creamy feta cheese. The vegetables are tossed in a bright lemon-oregano vinaigrette and combined with the grilled shrimp for a satisfying, protein-rich meal.
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Ingredients
4 tablespoons fresh lemon juice
5 tablespoons olive oil, divided
1 tablespoon plus 1 tablespoon fresh oregano, finely chopped
2 garlic cloves, minced
Salt and pepper to taste
1 pint cherry tomatoes, halved
1/2 English cucumber, cut into 1/2-inch pieces
1/2 small red onion, thinly sliced
1 lb large shrimp (20 to 24 per lb), shelled and deveined
2 pita loaves (8-inch, preferably pocketless)
1 yellow bell pepper
6 oz feta cheese, cut into 1/2-inch cubes
6 bamboo skewers (8-inch), soaked in warm water
Directions
Soak the bamboo skewers in warm water for 15 minutes to prevent burning during grilling. Preheat your grill to medium-high heat, ensuring the grates are clean and oiled.
In a large bowl, whisk together 2 tablespoons of lemon juice, 3 tablespoons of olive oil, 1 tablespoon of oregano, 1 minced garlic clove, and salt and pepper to taste. Gently fold the halved cherry tomatoes, cucumber pieces, and thinly sliced red onion into this dressing. Set aside at room temperature, allowing the vegetables to marinate while the shrimp cook.
In another large bowl, whisk together the remaining 2 tablespoons of lemon juice, remaining 1 tablespoon of oregano, and remaining minced garlic clove. Add the shrimp and toss gently until each piece is well coated. Let the shrimp marinate at room temperature for 10 minutes.
Lightly brush both sides of the pita loaves with olive oil and season with salt and pepper. Place the pitas on an oiled grill rack positioned 5 to 6 inches above the heat source. Grill for approximately 2 minutes per side until they are golden brown and begin to crisp, then transfer to a cooling rack where they will continue crisping.
Brush both sides of the yellow bell pepper with olive oil and season with salt and pepper. Grill the pepper until it just begins to soften, about 1½ minutes per side. Remove from heat and set aside to cool slightly.
Add the remaining 1 tablespoon of olive oil to the marinated shrimp and toss to coat evenly. Thread 4 shrimp lengthwise onto each soaked skewer, positioning them all in the same direction so they lay flat on the grill surface. Season the shrimp on the skewers with salt and pepper.
Place the shrimp skewers on the grill and cook for approximately 2 minutes per side until the shrimp are just cooked through and reach an internal temperature of 145°F. The shrimp will turn pink and opaque when fully cooked.
Break the cooled pita breads into bite-size pieces and coarsely chop the grilled bell pepper. Remove the shrimp from the skewers and add to the bowl with the tomato mixture. Add the pita pieces, chopped bell pepper, and feta cheese cubes. Gently toss everything together, adjusting the seasoning with additional salt and pepper as needed. Serve immediately while the shrimp are still warm.
