Blackened Shrimp Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Mediterranean-inspired salad with blackened shrimp, feta, artichoke hearts, kalamata olives, and fresh vegetables. Satisfying and refreshing with bold flavors, it's perfect for a quick weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 tablespoons red wine vinegar
- 3 tablespoons crumbled feta
- juice of ½-1 lemon (approximately 1-2 tablespoons)
- 1-2 cloves garlic (minced)
- ¾ teaspoon dried oregano
- salt (to taste)
- freshly cracked black pepper (to taste, "lots" recommended)
- ½ cup olive oil
- 1 pound large shrimp (peeled, deveined)
- 2-3 teaspoons blackening seasoning (plus more as desired)
- 1 tablespoon olive oil
- 1 medium tomato
- 8 cups chopped romaine lettuce
- ½ cup marinated artichoke hearts
- ¼ cup crumbled feta
- ¼ cup kalamata olives (whole or sliced)
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 5m
- Sodium
- 931mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 582mg
- Calcium
- 192mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 931MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.