Healthy Grilled Shrimp Greek Salad

Summer dinners are all about keeping things light and getting out of the kitchen fast. I want something fresh that fills us up without feeling heavy, especially when it’s hot outside. And if I can use the grill instead of heating up my oven, even better.

That’s why this grilled shrimp Greek salad has become my go-to weeknight dinner. The shrimp takes minutes on the grill, and while they’re cooking, I chop the veggies and mix up a creamy Greek yogurt dressing that’s so much better than store-bought. Everything comes together in one big bowl.

Want something quick and healthy? This is your salad. Craving those Mediterranean flavors with salty feta and briny olives? You’re covered. Honestly, I make this at least twice a month because my family requests it that often.

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What Kind of Shrimp Should I Use?

For this grilled Greek salad, you’ll want to grab medium to large shrimp, which are easier to handle on the grill and won’t fall through the grates. Fresh or frozen shrimp both work great here – just make sure if you’re using frozen, you thaw them completely in the fridge overnight or under cold running water before grilling. I’d recommend getting shrimp that’s already peeled and deveined to save yourself some prep time, though leaving the tails on can make them easier to flip on the grill. If you can find wild-caught shrimp, go for it, but farm-raised will work just fine too and is usually more budget-friendly.

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Options for Substitutions

This Greek salad is easy to customize based on what you have in your kitchen:

• Romaine and iceberg lettuce: You can use just one type of lettuce if that’s what you have, or try mixed greens, butter lettuce, or even chopped kale for a heartier base.
• Shrimp: Not a shrimp fan? Grilled chicken breast, salmon, or even chickpeas work great here. Just adjust your cooking time accordingly – chicken needs about 6-7 minutes per side, while salmon takes around 4-5 minutes per side.
• Feta cheese: If you’re out of feta, crumbled goat cheese makes a nice substitute with a similar tangy flavor. You could also use shaved parmesan in a pinch.
• Greek Yogurt Dressing Mix: Don’t have the packet? Make your own by mixing Greek yogurt with lemon juice, garlic powder, dried dill, salt, and pepper. Or just use your favorite bottled Greek or Italian dressing.
• Greek Yogurt: Regular plain yogurt works fine, though it’s a bit thinner. You can also use sour cream for a richer dressing.
• Vegetables: Feel free to add or swap veggies based on what you like – Kalamata olives, artichoke hearts, or bell peppers of any color are all great additions to this salad.

Watch Out for These Mistakes While Grilling

The biggest mistake when grilling shrimp is overcooking them, which turns them rubbery and tough – pull them off the grill as soon as they turn pink and opaque, which usually takes just 2-3 minutes per side.

To prevent your shrimp from falling through the grill grates, use skewers or a grill basket, and make sure to pat the shrimp completely dry before marinating so the oil mixture actually sticks.

Don’t dress your salad too early or the lettuce will wilt and become soggy – wait until just before serving to toss everything together.

For extra flavor, let your shrimp marinate in the oil, garlic, and vinegar mixture for at least 15 minutes before grilling, but not longer than 30 minutes or the acid will start to break down the texture.

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What to Serve With Grilled Shrimp Greek Salad?

This salad is pretty hearty on its own with the grilled shrimp, but I love serving it with warm pita bread or flatbread on the side for scooping up all those tasty toppings. If you want to make it more filling, add some cooked quinoa or orzo pasta right into the salad, or serve it alongside some lemon rice. For a full Greek-inspired meal, pair it with tzatziki sauce for dipping your bread, or add some hummus and olives as appetizers before diving into the salad. On really hot summer days, I’ll sometimes serve this with a light lemon soup or just keep it simple with extra pita and call it dinner.

Storage Instructions

Store: Keep your grilled shrimp separate from the salad if you’re planning to save leftovers. The shrimp will stay good in an airtight container in the fridge for up to 2 days, while the undressed salad veggies can last 3-4 days. Store the dressing separately too so everything stays crisp and fresh.

Make Ahead: This salad is perfect for meal prep! You can grill the shrimp and chop all your veggies a day or two in advance. Just keep everything in separate containers and toss it all together right before serving. The dressing can also be mixed up to 3 days ahead and stored in the fridge.

Serve: If you’re eating leftover shrimp, you can enjoy it cold straight from the fridge or warm it up gently in a skillet for a minute or two. Just don’t overcook it or the shrimp will get rubbery. Add it to your fresh greens and you’re good to go!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 650-750
• Protein: 90-105 g
• Fat: 15-20 g
• Carbohydrates: 45-55 g

Ingredients

For the grilled shrimp:

• 1 lb shrimp (tail-on, peeled and deveined)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon balsamic vinegar
• 1 tablespoon fresh lemon juice

For the salad:

• 1 bag romaine (chopped into 1-inch ribbons)
• 1 bag iceberg lettuce
• 3 Roma tomatoes (cut into 1/2-inch wedges)
• 1/2 large red onion, thinly sliced
• 1 English cucumber (sliced into 1/4-inch rounds)
• 1 green bell pepper, chopped
• 1/2 cup Kalamata olives, pitted

For the dressing:

• 1 packet Hidden Valley dressing mix
• 1.25 cups Fage Total 5% Greek yogurt
• 1/2 teaspoon dried oregano
• 1/2 cup crumbled feta cheese

Step 1: Prepare the Salad Vegetables

• 1 bag romaine lettuce
• 1 bag iceberg lettuce
• 3 Roma tomatoes
• 1/2 large red onion
• 1 English cucumber
• 1 green bell pepper

While your grill preheats, prepare all the salad components to save time during cooking.

Chop the romaine into 1-inch ribbons and tear the iceberg lettuce into bite-sized pieces.

Cut the Roma tomatoes into 1/2-inch wedges, thinly slice the red onion, cut the cucumber into 1/4-inch rounds, and chop the bell pepper.

Having everything prepped and ready means you can focus on the shrimp once it hits the grill without rushing.

Step 2: Make the Greek Yogurt Dressing

• 1.25 cups Fage Total 5% Greek yogurt
• 1 packet Hidden Valley dressing mix
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon dried oregano

In a small bowl, whisk together the Fage Greek yogurt, Hidden Valley dressing mix, lemon juice, and dried oregano until smooth and well combined.

The Greek yogurt creates a lighter, tangier dressing than traditional ranch while still delivering that familiar flavor.

Set the dressing aside at room temperature until ready to use.

Step 3: Marinate and Grill the Shrimp

• 1 lb shrimp
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon balsamic vinegar

In a bowl, toss the shrimp with 2 tablespoons olive oil, minced garlic, and balsamic vinegar, coating evenly.

Heat your grill to medium-high heat (about 400°F if using a gas grill), then thread the shrimp onto skewers or place them directly on the grate.

I like to leave the tails on for presentation and easier handling on the grill.

Grill for 2-3 minutes per side until the shrimp are opaque and slightly charred—they’ll continue cooking slightly as they cool, so don’t overcook them.

Step 4: Assemble and Dress the Salad

• prepared vegetables from Step 1
• 1/2 cup Kalamata olives, pitted
• 1/2 cup crumbled feta cheese
• Greek yogurt dressing from Step 2

In a large salad bowl or on a serving platter, combine the prepared lettuces, tomatoes, red onion, cucumber, and bell pepper.

Add the Kalamata olives and crumbled feta cheese, then drizzle with most of the Greek yogurt dressing and toss gently until everything is evenly coated.

Reserve a bit of dressing on the side for guests who want extra.

Step 5: Top and Serve

• grilled shrimp from Step 3

Arrange the grilled shrimp on top of the dressed salad, distributing them evenly across the surface.

Serve immediately while the shrimp are still warm—the contrast between the warm shrimp and cool, crisp salad is part of what makes this dish special.

Healthy Grilled Shrimp Greek Salad

Delicious Healthy Grilled Shrimp Greek Salad recipe with step-by-step instructions.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4 servings

Calories 700 kcal

Ingredients

  

For the grilled shrimp

• 1 lb shrimp (tail-on, peeled and deveined)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon balsamic vinegar
• 1 tablespoon fresh lemon juice

For the salad

• 1 bag romaine (chopped into 1-inch ribbons)
• 1 bag iceberg lettuce
• 3 Roma tomatoes (cut into 1/2-inch wedges)
• 1/2 large red onion, thinly sliced
• 1 English cucumber (sliced into 1/4-inch rounds)
• 1 green bell pepper, chopped
• 1/2 cup Kalamata olives, pitted

For the dressing

• 1 packet Hidden Valley dressing mix
• 1.25 cups Fage Total 5% Greek yogurt
• 1/2 teaspoon dried oregano
• 1/2 cup crumbled feta cheese

Instructions

 

• While your grill preheats, prepare all the salad components to save time during cooking. Chop the romaine into 1-inch ribbons and tear the iceberg lettuce into bite-sized pieces. Cut the Roma tomatoes into 1/2-inch wedges, thinly slice the red onion, cut the cucumber into 1/4-inch rounds, and chop the bell pepper. Having everything prepped and ready means you can focus on the shrimp once it hits the grill without rushing.
• In a small bowl, whisk together the Fage Greek yogurt, Hidden Valley dressing mix, lemon juice, and dried oregano until smooth and well combined. The Greek yogurt creates a lighter, tangier dressing than traditional ranch while still delivering that familiar flavor. Set the dressing aside at room temperature until ready to use.
• In a bowl, toss the shrimp with 2 tablespoons olive oil, minced garlic, and balsamic vinegar, coating evenly. Heat your grill to medium-high heat (about 400°F if using a gas grill), then thread the shrimp onto skewers or place them directly on the grate. I like to leave the tails on for presentation and easier handling on the grill. Grill for 2-3 minutes per side until the shrimp are opaque and slightly charred—they'll continue cooking slightly as they cool, so don't overcook them.
• In a large salad bowl or on a serving platter, combine the prepared lettuces, tomatoes, red onion, cucumber, and bell pepper. Add the Kalamata olives and crumbled feta cheese, then drizzle with most of the Greek yogurt dressing and toss gently until everything is evenly coated. Reserve a bit of dressing on the side for guests who want extra.
• Arrange the grilled shrimp on top of the dressed salad, distributing them evenly across the surface. Serve immediately while the shrimp are still warm—the contrast between the warm shrimp and cool, crisp salad is part of what makes this dish special.