spicy blackened shrimp and avocado greek salad
I ate a Greek salad at a restaurant one day, so the next I had to make one at home. Nailed it.
Ingredients
- 1 lb large or colossal shrimp, peeled and deveined
- 1 tbsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tbsp salted butter
- 1 tbsp lemon zest
- 6 cups chopped romaine lettuce
- 1/2 cup mixed fresh herbs (I like mint, dill, and basil)
- 2-3 Persian cucumbers, sliced
- 1/2 cup kalamata olives
- 1/2 cup red onion, sliced into rings
- 1-2 avocados, sliced
- 4 oz feta cheese, cubed
creamy Greek dressing
- 1/4 cup plain whole milk Greek yogurt
- 1/4 cup vegan mayonnaise (or regular)
- 2 tbsp red wine vinegar
- 2 tbsp lemon juice
- 3 cloves garlic, minced
- 1 tsp dijon mustard
- 1 tsp dried oregano
- 1 tsp dried dill
- 3 cloves garlic, minced
Instructions
- Pat the shrimp very dry with paper towels and place in a large bowl. Toss with the smoked paprika, oregano, garlic, onion, and a pinch of salt and pepper.
- Heat 2 tablespoons olive oil in a skillet over medium heat. Working in batches as needed, sear the shrimp 2-3 minutes per side. Add all the shrimp back to the pan and throw in the butter and lemon zest. Cook until the butter browns slightly, about 1-2 minutes, then toss with the shrimp. Remove the shrimp to a plate.
- To make the dressing, stir together the yogurt, mayo, red wine vinegar, lemon juice, dijon, oregano, dill, garlic, and a pinch of salt and pepper. Taste and adjust seasonings as needed.
- In a big ass bowl (preferably not the one you used for the raw shrimp. Ew) toss together the romaine, fresh herbs, cucumbers, olives, and red onion. Arrange the avocado, feta, and shrimp on top. Drizzle with dressing (if serving right away). Otherwise, divide the salad into bowls and serve with the dressing on the side.