Greek Goddess Shrimp Salad

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  • Level: Intermediate
  • Total: 37 min
  • Prep: 25 min
  • Cook: 12 min
  • Yield: 4 servings
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8 ounces dry mini shell pasta

Olive oil cooking spray

1 pound medium shrimp, peeled and deveined

2 cloves minced garlic

16 Greek olives, pitted and quartered

1 (12 or 14-ounce) can artichoke hearts, quartered

1 cup small cherry tomatoes or grape tomatoes

Kosher salt and freshly ground black pepper

1/4 cup extra-virgin olive oil

1 lemon, zested and juiced

2 tablespoons red wine vinegar

2 tablespoons chopped fresh parsley leaves

4 ounces crumbled fat-free or regular feta cheese


  1. Cook pasta al dente according to package instructions. Rinse, drain and set aside.
  2. In a large nonstick skillet coated with olive oil spray, add the shrimp and garlic and cook until the shrimp turns salmon-colored. Remove from heat and allow to cool.
  3. In a large bowl, combine the pasta, cooled shrimp, olives, artichoke hearts and tomatoes.
  4. Season with salt and pepper. In a small bowl, whisk together oil, zest, juice, vinegar and parsley. Pour over shrimp mixture. Toss thoroughly to coat. Add the crumbled feta and gently toss.
  5. Serve it up Suzy-Style:
  6. For an outing or picnic, I like to make this seem like gourmet takeout so I put it in small aluminum containers with clear lids. You can get them at the store or from restaurant supply companies online. I place it in and put cute labels on the clear top and write the name of the recipe on it.
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