📝 About This Recipe
Transport your taste buds to the shores of the Aegean with this vibrant, low-carb masterpiece that celebrates the purity of coastal ingredients. Succulent jumbo shrimp are seared in aromatic garlic and oregano, then nestled atop a crisp bed of cucumbers, briny Kalamata olives, and creamy sheep's milk feta. It is a refreshing, protein-packed bowl that proves keto dining can be incredibly sophisticated and bursting with zesty, herbaceous flavor.
🥗 Ingredients
The Sizzling Shrimp
- 1.5 pounds Jumbo Shrimp (peeled, deveined, and tails removed)
- 2 tablespoons Extra Virgin Olive Oil (high quality)
- 3 cloves Garlic (minced)
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Smoked Paprika (for a hint of depth)
The Salad Base
- 1 large English Cucumber (diced into bite-sized half-moons)
- 1.5 cups Cherry Tomatoes (halved)
- 1/2 cup Kalamata Olives (pitted and sliced)
- 1/4 cup Red Onion (very thinly sliced)
- 4 ounces Feta Cheese (crumbled or cubed)
- 1/4 cup Fresh Parsley (roughly chopped)
Lemon-Herb Vinaigrette
- 1/4 cup Extra Virgin Olive Oil (cold-pressed)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 tablespoon Red Wine Vinegar
- 1 teaspoon Dijon Mustard (helps emulsify the dressing)
- 1 pinch Sea Salt and Black Pepper (to taste)
👨🍳 Instructions
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1
Pat the shrimp completely dry using paper towels; moisture is the enemy of a good sear.
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2
In a medium bowl, toss the shrimp with 2 tablespoons of olive oil, minced garlic, dried oregano, and smoked paprika until evenly coated.
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3
Heat a large cast-iron or non-stick skillet over medium-high heat until a drop of water flicked onto it sizzles immediately.
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4
Add the shrimp to the pan in a single layer, ensuring they aren't crowded. Cook for 2-3 minutes per side until they turn opaque and pink with a golden-brown crust.
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5
Remove the shrimp from the heat and transfer to a plate to cool slightly while you prepare the salad base.
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6
In a small glass jar or bowl, whisk together the 1/4 cup olive oil, lemon juice, red wine vinegar, and Dijon mustard until the dressing is thick and creamy.
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7
In a large mixing bowl, combine the diced cucumber, halved cherry tomatoes, sliced red onion, and Kalamata olives.
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8
Drizzle half of the vinaigrette over the vegetables and toss gently to coat.
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9
Add the warm shrimp and the fresh chopped parsley to the bowl.
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10
Gently fold in the crumbled feta cheese, being careful not to over-mix so the cheese stays in distinct chunks.
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11
Taste and add a final drizzle of dressing or a crack of fresh black pepper if desired.
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12
Transfer to a serving platter or individual bowls and serve immediately while the shrimp is still slightly warm.
💡 Chef's Tips
Always use wild-caught shrimp for the best texture and flavor. If the red onion is too pungent, soak the slices in ice water for 10 minutes before adding to the salad to mellow them out. Do not overcook the shrimp; they are done as soon as they form a 'C' shape. If they curl into an 'O', they will be rubbery. For an extra layer of flavor, grill the shrimp on skewers instead of pan-searing them. Use a block of feta kept in brine rather than pre-crumbled for a much creamier, richer taste.
🍽️ Serving Suggestions
Pair with a chilled glass of Sauvignon Blanc or a crisp Pinot Grigio. Serve alongside a side of roasted cauliflower with tahini for a full keto feast. Add half an avocado on top for extra healthy fats and creaminess. For those not following keto, serve with warm pita bread or over a bed of quinoa. Enjoy as a light lunch with a sparkling lemon water and a sprig of mint.