This Mediterranean Garlic Shrimp & Avocado Salad is fresh, vibrant, and packed with lean protein, healthy fats, and crisp vegetables. Juicy garlic-seasoned shrimp, creamy avocado, cucumber, tomatoes, olives, and feta are tossed in a zesty lemon-herb dressing for a light yet satisfying meal.

Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Servings: 4

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Ingredients

For the Garlic Shrimp

• 1 lb (450 g) large shrimp, peeled and deveined
• 2 tablespoons extra virgin olive oil
• 4 garlic cloves, minced
• 1 teaspoon paprika
• ½ teaspoon dried oregano
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• 1 tablespoon fresh lemon juice

For the Salad

• 2 ripe avocados, diced
• 1 English cucumber, diced
• 1 cup cherry tomatoes, halved
• ¼ cup red onion, thinly sliced
• ½ cup crumbled feta cheese
• ¼ cup Kalamata olives, sliced
• ¼ cup chopped fresh parsley
• 2 tablespoons chopped fresh dill
• 2 cups chopped romaine lettuce or mixed greens (optional)

Lemon Herb Dressing

• 3 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey (optional)
• 1 garlic clove, minced
• 1 teaspoon dried oregano
• ½ teaspoon sea salt
• ¼ teaspoon black pepper

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Instructions

Step 1: Cook the Shrimp

1. Pat the shrimp dry with paper towels.
2. Toss with olive oil, garlic, paprika, oregano, salt, and black pepper.
3. Heat a large skillet over medium-high heat.
4. Cook the shrimp for 2–3 minutes per side until pink and opaque.
5. Remove from the heat and drizzle with fresh lemon juice. Allow to cool slightly.

Step 2: Prepare the Dressing

1. In a small bowl, whisk together:
   • Olive oil
   • Lemon juice
   • Dijon mustard
   • Honey (if using)
   • Garlic
   • Oregano
   • Salt
   • Black pepper
2. Whisk until smooth.

Step 3: Assemble the Salad

1. In a large serving bowl, combine:
   • Avocados
   • Cucumber
   • Cherry tomatoes
   • Red onion
   • Kalamata olives
   • Parsley
   • Dill
   • Romaine lettuce (if using)
2. Add the cooked shrimp.
3. Pour the dressing over the salad.
4. Toss gently to coat all ingredients.
5. Sprinkle with crumbled feta cheese and serve immediately.

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Serving Suggestions

• Serve with warm pita bread.
• Pair with grilled vegetables.
• Enjoy with quinoa or couscous.
• Serve over baby spinach or arugula.
• Add hummus and olives for a complete Mediterranean platter.

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Nutrition Information (Per Serving)

• Calories: 410
• Protein: 30g
• Carbohydrates: 13g
• Fat: 28g
• Saturated Fat: 6g
• Fiber: 6g
• Sugar: 4g
• Sodium: 690mg
• Cholesterol: 190mg
• Potassium: 820mg
• Calcium: 15% DV
• Iron: 15% DV

Nutrition values are approximate and may vary based on the ingredients used.

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Storage

• Refrigerator: Store in an airtight container for up to 2 days.
• Freezer: Not recommended, as avocado and fresh vegetables lose their texture after freezing.
• For meal prep, store the dressing separately and add the avocado just before serving.

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Nut Information

Contains Nuts? No.

Tree Nuts: None.

Peanuts: None.

Sesame: Not included.

Allergy Note: This recipe is naturally nut-free. Always check packaged ingredients such as feta cheese, Dijon mustard, and seasonings if preparing the dish for someone with severe nut allergies, as manufacturing practices may vary.

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Frequently Asked Questions

Q: Can I use frozen shrimp?

A: Yes. Thaw completely, pat dry, and cook as directed.

Q: Can I make this salad dairy-free?

A: Yes. Simply omit the feta cheese or use a dairy-free feta alternative.

Q: Can I prepare this salad ahead of time?

A: Yes. Prepare the shrimp, vegetables, and dressing in advance, but add the avocado and feta just before serving for the freshest taste.

Q: Can I use another protein?

A: Absolutely. Grilled chicken, salmon, tuna, or chickpeas are excellent substitutes.

Q: Is this salad keto-friendly?

A: Yes. It is naturally low in carbohydrates and high in healthy fats and protein.

Q: What other vegetables can I add?

A: Bell peppers, artichoke hearts, roasted zucchini, radishes, or spinach are delicious additions.

Q: Can I use bottled lemon juice?

A: Fresh lemon juice is recommended for the brightest Mediterranean flavor, but bottled lemon juice can be used if needed.

Q: What can I serve with this salad?

A: It pairs perfectly with grilled fish, roasted chicken, pita bread, hummus, quinoa, couscous, or a bowl of Mediterranean soup.