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Recipe courtesy of Wolfgang Puck

Greek Shrimp Salad

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  • Total: 2 hr 30 min
  • Prep: 1 hr 35 min
  • Cook: 55 min
  • Yield: 4 servings
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Shrimp Dressing:

1/2 cup plain yogurt

2 tablespoons fresh lemon juice

2 tablespoons cucumber, peeled, seeded, and finely diced

1 tablespoon minced red onion

1 tablespoon minced fresh dill leaves

1 teaspoon minced garlic

Pinch cayenne pepper

Kosher salt

Freshly ground black pepper


1 romaine heart, torn into bite-size pieces

4 cups mixed baby lettuces, washed and dried

1/2 cup each red and yellow bell peppers, cored, seeded, trimmed, and cut into 1-inch cubes

1/2 cup Caramelized Onions (recipe follows)

1/2 cup Kalamata olives, pitted

1 small cucumber, peeled, seeded, quartered, cut into 1/2-inch slices

1 cup yellow pear and Sweet 100 cherry tomatoes, cut in halves

1/2 cup freshly grated Parmesan cheese

1 cup crumbled feta cheese

1 cup Greek Salad Dressing, recipe follows

Kosher salt

Freshly ground black pepper

16 large shrimp, peeled, deveined, cut in half horizontally, blanched

1/4 cup toasted pine nuts *

Fresh dill sprigs


2 tablespoons extra virgin olive oil

1 large red, yellow, or white onion, (3/4 pound), peeled, trimmed and cut into 3/4-inch dice

2 tablespoons balsamic vinegar

Kosher salt and freshly ground black pepper


1 tablespoon minced fresh dill leaves

1 tablespoon minced fresh parsley leaves

1 tablespoon minced fresh thyme leaves

1 cup plain yogurt

2 tablespoons minced garlic

1/4 cup Dijon mustard

1/4 cup red wine vinegar

1/3 cup fresh lemon juice

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground white pepper

1 1/2 cups extra virgin olive oil



  1. In a medium bowl, whisk together the first 6 ingredients until well blended. Season with cayenne, salt, and pepper to taste. Refrigerate in a covered container. When ready to use, whisk again.
  2. In a large mixing bowl, combine the romaine, baby lettuces, bell peppers, onions, olives, cucumber, tomatoes, cheeses, and Greek Salad Dressing. Toss until blended. Season with salt and pepper. Divide and mound onto 4 chilled salad plates.
  3. In a medium bowl, toss together the shrimp and Shrimp Dressing. Arrange 8 shrimp halves over and around salad mound. Top with pine nuts and garnish with dill sprigs.


Yield: about 3/4 cup
  1. In a 10-inch skillet or saute pan, heat the oil. Add the onion and cook over medium heat, stirring frequently, until lightly browned, about 15 minutes. Add the vinegar and cook 1 minute longer. Season with salt and pepper, to taste.
  2. Cool the onion and transfer to a covered container. Refrigerate and use as needed.


Yield: 2 1/2 cups
  1. In a medium bowl, whisk together the dill, parsley, thyme, yogurt, garlic, mustard, vinegar, lemon juice, salt, and pepper. Slowly whisk in the oil, and when emulsified, season with sugar to taste.
  2. Refrigerate in a covered container. When ready to use, whisk again.

Cook’s Note

* To toast pine nuts, place the nuts in a small skillet in a single layer. Over low heat, toast until lightly golden, stirring often to prevent burning. This takes 3 or 4 minutes. Drain on paper towels.

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