Greek Salad With Broiled Shrimp(Low-Carb)
Mediterranean-inspired salad featuring lemon‑zest shrimp, crisp romaine, juicy tomato, cool cucumber, and tangy red onion—perfect for a light, low‑carb dinner that satisfies seafood lovers.
Ingredients
- 12 medium shrimp ⓘ
- 1/2 c. + 2 Tbsp. olive oil
- 2 cloves garlic, minced ⓘ
- 1 tsp. coarse salt, separated ⓘ
- 1/2 tsp. pepper, separated ⓘ
- 1/4 c. lemon juice ⓘ
- 1/2 tsp. dried oregano ⓘ
- 1 head romaine lettuce, washed and cut crosswise into 1 inch strips
- 1 large tomato, cut into wedges ⓘ
- 2 small cucumbers, peeled and cut into large chunks ⓘ
- 1 small red onion, thinly sliced ⓘ
Instructions
- Peel the shrimp, leaving the tails intact.
- Remove the veins from the shrimp.
- In a small bowl, toss the shrimp with 2 Tbsp olive oil, minced garlic, 1/2 tsp salt, and 1/4 tsp pepper.
- Thread the shrimp onto a metal skewer and place on a baking sheet.
- Repeat with the remaining shrimp.
- Broil for about 2 to 3 minutes, until the tops are browned, then flip to brown the other side.
- Set the shrimp aside.
Tips & Substitutions
For a spicier kick, consider adding a pinch of red pepper flakes to the shrimp marinade. If you prefer a different protein, grilled chicken or tofu can be great alternatives. Ensure the shrimp are fresh and not overcooked to maintain their tenderness. Pairing the salad with a light vinaigrette enhances the flavors without adding too many carbs, perfect for low-carb diets.
Serving Suggestions
Serve this Greek Salad with Broiled Shrimp alongside warm pita bread or as part of a Mediterranean spread. It pairs beautifully with Louis Pappas Famous Greek Salad for a colorful table. Consider adding a side of tzatziki for dipping, or a light white wine to complement the dish's flavors, enhancing your dining experience.
Storage & Reheating
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Keep the shrimp separate to maintain their texture. When reheating, warm the shrimp in a skillet over low heat to prevent them from becoming rubbery. The salad can be enjoyed cold or at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Greek Salad With Broiled Shrimp(Low-Carb) contains roughly 276 calories, with 10g protein, 39g carbohydrates, and 9g fat. It is an excellent source of vitamin C (96% of the Daily Value), vitamin A (36% of the Daily Value), and protein (20% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 590mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp can be used. Just make sure to thaw them completely and pat them dry before marinating. This ensures that the shrimp absorb the flavors well and cook evenly. Additionally, be cautious of their cooking time, as they may cook faster than fresh shrimp.
What can I substitute for olive oil?
If you need a substitute for olive oil, avocado oil or grapeseed oil work well for broiling. Both have high smoke points and a mild flavor. For a unique twist, try using flavored oils like garlic or herb-infused oils to enhance the taste of your shrimp.
Is this salad suitable for meal prep?
Absolutely! This salad can be prepped in advance, with the shrimp cooked and stored separately. Just keep the salad components, like lettuce and cucumbers, crisp by assembling them right before serving. This keeps everything fresh and delicious for your meals throughout the week.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).