Greek-Style Shrimp Salad
Position an oven rack on the highest rung (4 inches from the element) and heat the broiler to high. Pat the shrimp completely dry with paper towels. In a medium bowl, toss the shrimp with 1 Tbs. of the oil, 1/4 tsp. salt, and several grinds of pepper. Arrange the shrimp in a single layer on a foil-covered rimmed baking sheet. Broil the shrimp until they’re pink on the outside and opaque in the center, 3 to 4 minutes.
Mix the tomatoes, feta, olives, capers, oregano, 2 Tbs. of the olive oil, 2 tsp. of the vinegar, and 1 tsp. of the lemon juice in a medium bowl. Add the shrimp; toss lightly to combine.
In a small bowl, use a fork to whisk together the remaining 2 Tbs. oil, 2 tsp. vinegar, and 1 tsp. lemon juice. Toss the greens in a large bowl with the vinaigrette. Season generously with salt and pepper and toss again. Divide the greens among four large plates. Top each portion of greens with equal amounts of the shrimp mixture and serve.
nutrition information (per serving):
Size: based on four servings; Calories (kcal): 330; Fat (kcal): 23; Fat Calories (g): 210; Saturated Fat (g): 6; Protein (g): 23; Monounsaturated Fat (g): 15; Carbohydrates (g): 7; Polyunsaturated Fat (g): 2; Sodium (mg): 710; Cholesterol (mg): 185; Fiber (g): 2;
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Serving Size: 1 Serving (67g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 3 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 39.2mg | 1 % | |
Potassium 10.8mg | 0 % | |
Total Carbohydrate 0.5g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.4g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3
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