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Mediterranean Chopped Salad with Lemon Garlic Shrimp

Mediterranean Chopped Salad with Lemon Garlic Shrimp is the ultimate, flavor-packed, loaded salad. It's filled with romaine, chickpeas, tomatoes, cucumber, red onion, bell peppers, roasted red peppers, fresh herbs, lemon garlic shrimp, and a zesty Greek vinaigrette. The combination of flavors is insane - trust me when I say it will be your new favorite meal-sized salad!

Course Dinner, Lunch, Main, Main Course, Salad
Cuisine Gluten Free, Grain Free, Greek, Mediterranean
Keyword easy greek vinaigrette recipe, greek chopped salad, greek shrimp salad, healthy greek chopped salad recipe, lemon garlic shrimp recipe, mediterranean chopped salad, mediterranean shrimp salad, shrimp chopped salad, summer shrimp salad recipe
Prep Time 30 minutes
Cook Time 5 minutes
Servings 4
Author Molly | Spices in My DNA

Ingredients

For the salad

  • 6 cups chopped romaine
  • 1 (15.5 ounce) can chickpeas, drained and rinsed
  • 1 cup grape tomatoes, halved
  • 1 cup sliced seedless cucumber
  • 1/4 of a medium red onion, very thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1/3 cup chopped roasted red peppers
  • 1/3 cup crumbled feta cheese
  • 1/2 cup packed flat leaf parsley, chopped
  • 1/4 cup mint leaves, chopped
  • 2 tablespoons chopped fresh oregano
  • salt and pepper to taste

For the lemon garlic shrimp

  • 1 pound large shrimp, peeled and deveined
  • zest of 1 lemon
  • 1 large clove garlic, finely chopped
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

For the lemon shallot Greek vinaigrette

  • zest of 1/2 a lemon
  • juice of 1 lemon
  • 1/3 cup red wine vinegar
  • 1 clove garlic, minced
  • 2 tablespoons finely chopped shallot
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup extra virgin olive oil

Instructions

  1. Begin by making the shrimp. In a large bowl, whisk together the lemon zest, garlic, olive oil, salt, and pepper. Add the shrimp and toss to combine. Let marinate for 20-30 minutes.

  2. In the meantime, make the vinaigrette. In a medium bowl, combine the lemon zest, lemon juice, red wine vinegar, garlic, shallot, oregano, salt, pepper, and olive oil. Whisk to combine. Season to taste with additional salt and pepper if desired. Set aside.

  3. Once shrimp is finished marinating, preheat a skillet, grill pan, or outdoor grill to medium-high heat. Once hot, add the shrimp and cook for 2 minutes per side, depending on the size of your shrimp, until cooked through.

  4. To assemble the salad, add romaine to a very large bowl. Top with the chickpeas, tomatoes, cucumber, red onion, bell pepper, roasted red pepper, feta, parsley, mint, oregano, and a couple generous pinches of salt and freshly cracked black pepper. Toss to combine. Add the shrimp and desired amount of the vinaigrette and toss again to combine. Serve immediately with extra vinaigrette!