I am pretty sure the only thing that makes this Greek are the crackers I recommend to top this salad, but I am just going with it.
One of the first meals I ate out after my first Whole30 was at Taziki’s and I got their Greek Salad with grilled shrimp. However, I removed olives (because I am not a fan), feta (because I was still reintroducing foods), and swapped their Greek dressing for balsamic (because their Greek salad does have dairy and again: reintroduction). I loved this salad so much that I tried to recreate it at home. Enter my Greek Shrimp Salad.
This meal is easy to throw together and is perfect for lunch or dinner. I also take a few shortcuts from the store and reference a few of my other recipes here. First up is the shrimp. I typically cook my own shrimp using my easy garlic shrimp recipe. If you don’t want to do that, you can easily grill some shrimp or cook shrimp however you prefer. Also, in all honesty, you could also buy precooked shrimp from the grocery store in the deli section and use that if you are in a pinch for time.
For the peppers in this salad, I recommend both banana peppers and roasted red peppers. For the banana peppers, I just buy these from the grocery store in a jar near the pickles. When my mom grew these in her garden I would use fresh ones, but I don’t have access to fresh banana peppers typically, so a jar it is. Just check your ingredients here to make sure there are no hidden preservatives or sugar that would make this not Whole30 or paleo compliant. For the roasted red peppers, I recommend my recipe for these. But if you don’t have time, the jarred ones work well too. These are harder to find without sugar, so just read your labels.
For the dressing in this salad I recommend a little lemon juice, some olive oil, and some balsamic glaze. If you don’t have balsamic glaze (you can buy it at the store but it will likely not be Whole30 or paleo compliant), you can use balsamic vinegar. Proceed with caution if you use vinegar because you may not need as much because it is much stronger than the glaze. Of course, if you don’t want to mess with balsamic glaze at all, you can just use a good ole fashioned balsamic vinaigrette dressing (my favorite is this one).
Otherwise, this is a simple salad that just requires you to throw everything together in a big bowl and chow down! Enjoy!
- 3 romaine heads, chopped
- 12 oz of peeled and deveined shrimp, cooked (or about 16-24 cooked shrimp, depending on size)
- ½ cup cherry tomatoes, halved
- ¼ cup roasted red peppers (jarred or homemade)
- ¼ cup banana peppers (jarred or fresh)
- ¼ cup red onion, thinly sliced or finely diced
- ½ cup cucumber, thinly sliced
- ⅓ cup carrots, shredded or sliced thinly
- Balsamic Glaze, to taste (1 to 3 TBSPs)
- Olive Oil, to taste (1 to 3 TBSPs)
- Salt and Pepper, to taste
- Lemon juice from half of a lemon
- Optional: Pita or crackers [dependent on dietary restrictions]
- In a large bowl, add romaine and top with red onions, banana peppers, roasted red peppers, tomatoes, cucumbers, carrots, and shrimp.
- Add the juice from half a lemon.
- Drizzle with 1 TBSP of olive oil and 1 TBSP of balsamic glaze.
- Toss and add additional TBSP(s) of olive oil and balsamic glaze as needed, to taste.
- Add salt and pepper to taste.
- Optional: Serve with crackers (like these) or pita (if no dietary restrictions).
- This recipe serves two large salads.
- The shrimp can be warm or cold for this recipe. I don’t find it matters either way.
- If you want, feel free to add feta, olives or any of your other favorite Greek toppings!
- This page contains affiliate links.