Mediterranean Shrimp Salad Recipe

Prep shrimp and marinade

Pat the shrimp dry with paper towels. In a bowl, whisk together 2 tbs olive oil, minced garlic, smoked paprika, sweet paprika, lemon zest, lemon juice, kosher salt, black pepper, and red pepper flakes until combined. Add the shrimp and toss to coat evenly. Let marinate at room temperature for 10–15 minutes (or refrigerate up to 30 minutes).

Cook shrimp

Preheat a large skillet over medium-high heat. When hot, add a thin drizzle (about 1 tsp) of olive oil to coat. Add shrimp in a single layer (work in two batches if needed) and cook for 1.5–2 minutes per side, until opaque and pink with a slight golden sear. Do not overcook. Total cooking time per batch is 3–4 minutes. Remove from heat and transfer shrimp to a plate; tent loosely with foil to keep warm.

Finish

If desired, squeeze an extra 1/2 teaspoon lemon juice over the cooked shrimp and sprinkle the chopped parsley. Reserve any pan juices to drizzle over the salad.

In a small bowl or jar, combine 3 tbs olive oil, balsamic vinegar, Dijon mustard, honey, and grated garlic. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Whisk vigorously (or shake in a lidded jar) until emulsified. Taste and adjust seasoning or sweetness. Chill briefly if made ahead.

In a large salad bowl, add the mixed greens. Top with halved cherry tomatoes, sliced cucumber, sliced red bell pepper, julienned carrot, jicama, and thinly sliced red onion if using. Toss gently to combine.

Drizzle about half of the balsamic dressing over the salad and toss lightly to coat. Add the cooked garlic roasted paprika shrimp on top or toss them into the salad, depending on preference.

Taste and add more dressing as needed (reserve extra dressing for anyone who wants more). Finish with a final sprinkle of black pepper and chopped parsley. Serve immediately while shrimp is still warm or room temperature.