Mediterranean Shrimp Salad Recipe

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Part of the Mediterranean diet is plenty of seafood. Living in Spain, I see first hand how big a part of the Mediterranean diet seafood really is. This Mediterranean shrimp salad is a perfect way to incorporate all the flavors and healthy ingredients this part of the world has to offer, no matter where you live.

You might also enjoy some of my other shrimp recipes. Try my Chimichurri Shrimp, my Shrimp Tacos, my Shrimp Saganaki, or my Shrimp Curry recipes.

Why You’ll Love This Recipe

1. It’s quick and easy to make.
2. It’s light but filling.
3. It has all the Mediterranean flavors you’ve come to know and love.
4. It’s very versatile. You can add or take out anything you like or don’t.

Tips For Perfectly Cooked Shrimp

Shrimp are simple enough to cook. But that doesn’t mean there aren’t things you can do to make sure they turn out perfect every time.

Thaw Frozen Shrimp Properly

If you’re using frozen shrimp, thaw them completely before cooking. The best way is to put them in a bowl of cold water for about 15-20 minutes, or you can leave them in the fridge overnight.

Pat Them Dry

After thawing or rinsing the shrimp, pat them dry with paper towels. This helps the shrimp sear and prevents them from steaming in the pan.

Don’t Overcrowd The Pan

Give your shrimp enough space to cook evenly. If you crowd the pan, they’ll release moisture and steam instead of searing.

High Heat Is Key

Heat the shrimp on medium-high to high heat. This gives them that lovely golden color and caramelized flavor without overcooking. Remember, these are pre-cooked. So you don’t want to turn them into rubber by overcooking them.

Rest Before Serving

Let the shrimp rest for a minute or two after cooking to help keep them tender.

Mediterranean Shrimp Salad Recipe Variations

Probably the one ingredient you can add to this that will make the biggest impact on the overall flavor is feta cheese. I haven’t found one yet here in Spain that I like, so I omitted it. But if you want to add it, I would go with a ¼ to a ½ cup, depending on how string you want the flavor. A ¼ cups should be plenty though.

Aside from that, you can add:

• ¼ cup pine nuts or slivered almonds.
• ½ cup chopped cucumber
• ½ cup chopped red bell pepper
• 1 tbsp. fresh lemon zest
• 1 to 2 tbsp. capers
• ½ cup chopped roasted red peppers
• ¼ cup chopped sun-dried tomatoes
• ½ cup chopped avocado
• ¼ cup chopped fresh basil
• ½ to 1 cup canned, drained and rinsed chickpeas
• ¼ cup pomegranate arils

What To Serve With Mediterranean Shrimp Salad

This salad is meant to be a main course. But that doesn’t mean you can’t round out the meal a bit. So if you are looking to enjoy a fuller, more robust meal, here are some ideas for dishes that will go really well with this salad.

• Warm Pita Bread
• Grilled Vegetables
• Crispy Roasted Potatoes
• Olives & Feta
• Hummus & Veggie Sticks
• Rice Pilaf, Couscous, or Quinoa
• Roasted Chickpeas

What You’ll Need To Make Mediterranean Shrimp Salad

Dry quinoa – Make sure to rinse this well. Rinse away any foam or bubbles that may rise up when the water first hits it.

Water – Or vegetable broth for extra flavor.

Pre-cooked frozen shrimp – You can use small or medium shrimp. Large shrimp are okay, but not as easy to eat in this salad.

Extra virgin olive oil – Or any light-flavored oil you prefer.

Smoked paprika – If you don’t have smoked, regular paprika will do in a pinch.

Sea salt

Black pepper

Cherry tomatoes

Red onion

Black Olive – Or green olives. Pick your favorite.

Artichoke hearts – I used the type that is in a jar with water.

Fresh parsley

Fresh mint

Fresh lemon juice – Bottled, 100% juice will work in a pinch.

Red wine vinegar

Garlic clove

Dijon mustard – No sugar added. (It’s crazy what they add sugar to these days!)

Dried oregano

Salt and pepper

How To Make Mediterranean Shrimp Salad

In a medium pot, bring water or vegetable broth to a boil. Add quinoa, reduce heat, cover, and simmer for 12–15 minutes until liquid is absorbed. Remove from heat, fluff with a fork, and let cool.

Prep the veggies as called for in the recipe.

In a bowl, toss the thawed shrimp with olive oil, smoked paprika, salt, and black pepper. Let it sit for 2–8 minutes to absorb the flavors. Heat the shrimp in a skillet over medium to high heat for a few minutes. Enough to warm them without overcooking.

Mediterranean Shrimp Salad Dressing

In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, minced garlic, Dijon mustard, oregano, salt, and pepper.

Assembling Mediterranean Shrimp Salad

In a large bowl, combine quinoa, shrimp, cherry tomatoes, red onion, black or green olives, artichoke hearts, parsley, mint, and nuts (if using). Drizzle with dressing and toss gently to combine.

Serve immediately or refrigerate for 30 minutes to let the flavors meld. Serve alone or over a bed of grains such as quinoa.

Storing Shrimp Salad

Store any leftovers in the fridge in an airtight container for up to 3 days. Do not freeze. Do not try to heat. While it’s great at room temperature, this isn’t a salad that’s meant to be eaten hot.

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