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Greek-Inspired Shrimp Salad

Greek-Inspired Shrimp Salad

with Olives and Feta
4.0(20)
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Calories
: 
360 kcal
Protein
: 
24g protein
Total
: 
30 minutes
Difficulty
: 
Medium
Allergens:
  • Shrimp
  • Egg
  • Mustard
  • Milk
  • Sulphites
  • Wheat
  • Milk
  • Mustard
  • Peanuts
  • Sesame
  • Soy
  • Sulphites
  • Tree nuts
  • May contain traces of allergens
  • Crustaceans
  • Fish
  • Egg
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

285 g

Shrimp

(Contains: Shrimp)

113 g

Baby Spinach

1 unit(s)

Tomato

1 unit(s)

Mini Cucumber

1 tsp

Garlic Salt

(May be present: Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

2 tbsp

Mayonnaise

(Contains: Egg, Mustard May be present: Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

¼ cup

Feta Cheese, crumbled

(Contains: Milk)

30 g

Mixed Olives

(May be present: Milk, Sulphites)

1 tbsp

White Wine Vinegar

(Contains: Sulphites)

1 tbsp

Mediterranean Spice Blend

(May be present: Soy, Sulphites, Wheat, Egg, Fish, Milk, Mustard, Sesame)

Not included in your delivery

0.06 tsp

Salt*

0.06 tsp

Pepper*

¼ tsp

Sugar*

1 tbsp

Oil*

Calories360 kcal
Fat26 g
Saturated Fat5 g
Carbohydrate10 g
Sugar3 g
Dietary Fiber3 g
Protein24 g
Cholesterol205 mg
Sodium2060 mg
Trans Fat0.1 g
Potassium750 mg
Calcium225 mg
Iron2.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Medium Bowl
•Measuring Spoons
•Large Bowl
•Whisk
•Large Non-Stick Pan

Cooking Steps

PDF
Prep
1
  • Slice cucumbers into 1/4-inch rounds.
  • Cut tomato into 1/2-inch pieces.
  • Drain, then roughly chop olives.
Marinate shrimp
2
  • Using a strainer, drain and rinse shrimp, then pat dry with paper towels.
  • Add shrimp, garlic salt, 1/2 tbsp (1 tbsp) oil and half the Mediterranean Spice Blend (use all for 4 ppl) to a medium bowl. Toss to coat. Set aside.
Make dressing
3
  • Add mayo, vinegar, 1/4 tsp (1/2 tsp) sugar and half the feta to a large bowl.
  • Season with salt and pepper, then whisk to combine. Set aside.
Cook shrimp
4
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook stirring occasionally, until shrimp just turn pink, 3-4 min.
Toss salad
5
  • Add spinach, cucumbers and tomatoes to the large bowl with dressing. Toss to combine.
Finish and serve
6
  • Divide salad between plates. Top with shrimp.
  • Sprinkle olives and remaining feta over top.
7

If you opted to get shrimp, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Marinate the shrimp the same way the recipe instructs you to marinate the chicken. 

8

When the pan is hot, add shrimp. Cook, stirring occasionally, until shrimp just turn pink, 3-4 min.** Remove from heat. Proceed with remaining instructions as written.

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