Recipe courtesy of Susannah Locketti

Greek Goddess Shrimp Salad

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  • Level: Intermediate
  • Total: 37 min
  • Prep: 25 min
  • Cook: 12 min
  • Yield: 4 servings



  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.