Recipe: Grilled Shrimp Greek Salad

Total Time: 30 minutes,  4-6 servings

Salad Ingredients:

  • 1 pound fresh or frozen large shrimp, peeled and deveined
  • 2 cloves garlic, minced
  • 1 Tbsp butter, melted
  • 1/2 tsp lemon zest
  • 1/4 tsp sea salt
  • 3 cups whole fresh baby spinach leaves
  • 3 cups torn romaine lettuce
  • 2 medium tomatoes, cut in to thin wedges
  • 1 medium cucumber, peeled, quartered lengthwise and sliced 1/4-inch thick
  • 1/3 cup Kalamata olives
  • 1/4 cup chopped red onion
  • 1/4 cup reduced-fat feta cheese

Greek Vinaigrette Ingredients:

  • 3 Tbsp olive oil
  • 1 Tbsp red wine vinegar
  • 1 Tbsp lemon juice
  • 1 Tbsp agave nectar
  • 1 Tbsp chopped fresh mint
  • 1 Tbsp chopped fresh oregano
  • 1/2 tsp sea salt
  • 1/4 tsp fresh ground black pepper


  • Prepare the grill.
  • Rinse shrimp; pat dry with paper towels.
  • Place shrimp in a small bowl; add garlic, lemon zest, butter and salt. Toss to combine. Cover and let sit for 30 minutes.
  • Combine spinach, romaine, tomatoes, cucumber, olives and red onion in a medium bowl; toss to combine. Set aside.
  • Thread shrimp onto 4 8-inch skewers, leaving a 1/4-inch space between shrimp.
  • Place skewers on the prepared grill and cook for 6-8 minutes or until shrimp are opaque, turning once halfway through grilling.

For the vinaigrette:

  • Combine all ingredients in container of food processor fitted with metal blade; cover and process until well blended.
  • Arrange greens in large serving platter.
  • Top with feta cheese and grilled shrimp.
  • Drizzle with Greek Vinaigrette.

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