Mediterranean Shrimp Salad

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

Recipe By: Madeline
Prep: 10 minutesCook: 15 minutesTotal: 25 minutes
Servings: 4 servings 1x


  • 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
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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