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Mediterranean Shrimp Salad

  • Author: Madeline
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Lunch
  • Method: Poach and Mix
  • Cuisine: Mediterranean American


A simple and delicious Whole30 shrimp salad made with lots of veggies and a Greek vinaigrette instead of mayo.



  • 24 large shrimp – peeled, deveined and tail on
  • 2 tbsp + 1/2 tsp salt
  • 1 green bell pepper
  • 1 cup chopped cucumber
  • 1 cup quartered cherry tomatoes
  • 1/4 cup halved kalamata olives
  • 2 tbsp fresh parlsey
  • 1 tsp dried oregano
  • 2 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
  • 1 tbsp lemon juice


  1. Defrost shrimp if frozen
  2. Add 2 tbsp of salt to a large pot and fill the pot 3/4 of the way with cold water
  3. Bring the water to a boil and then remove from the heat
  4. Add shrimp to the pot and let poach uncovered for 3 minutes
  5. Immediately transfer cooked shrimp to an icebath
  6. While the shrimp chill, chop the bell pepper and cucumber into 1/4″ pieces, quarter the tomatoes and half the olives
  7. Combine olive oil, red wine vinegar, lemon juice, 1/2 tsp salt, oregano and fresh parsley in a small bowl
  8. Pull the tails off the chilled shrimp and chop into bite sized pieces
  9. In a large mixing bowl combine the shrimp and vegetables
  10. Pour the dressing over the salad and mix until all pieces are coated in the dressing

Keywords: shrimp salad, whole30, whole30 lunch