If you love bright and fresh flavors, this Shrimp Couscous Mediterranean Salad will become one of your favorite dishes! Inspired by the popular Panera salad, this recipe combines tender shrimp with flavorful couscous and fresh vegetables. It’s perfect for a quick lunch, a light dinner, or even a potluck. Plus, it’s easy to make and packed with nutrients!
Why Make This Recipe
There are several reasons to try this Shrimp Couscous Mediterranean Salad. First, it’s simple to prepare, making it a great choice for busy weeknights. Second, it’s a great way to incorporate healthy ingredients like shrimp, vegetables, and whole grains into your diet. Finally, the flavors are amazing! The combination of lemon, garlic, and feta makes this salad refreshing and satisfying.
How to Make Shrimp Couscous Mediterranean Salad
Making this salad is quick and easy! Just follow these simple steps for a delicious meal.
Ingredients:
- 2/3 cup avocado oil (or any neutral flavored oil)
- 2 Tbsp extra virgin olive oil
- 4 Tbsp lemon juice (freshly squeezed or concentrated)
- 2 Tbsp white distilled vinegar
- 2 Tbsp apple cider vinegar
- 2 tsp Dijon mustard
- 1 Tbsp grated parmesan cheese
- 1 Tbsp oregano
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 large Romaine lettuce (or two small heads of Romaine)
- 6 oz frozen medium-cooked shrimp (thawed)
- 6-8 kalamata olives (pitted)
- 1/2 cup feta cheese (crumbled)
- 3 Tbsp roasted pepper strips
- 1 cup pearl couscous
- 1/2 red onion (thinly sliced, or yellow onion)
Directions:
- Prepare the couscous: Cook the pearl couscous according to package instructions. Once done, drain and let it cool.
- Make the dressing: In a bowl, whisk together the avocado oil, olive oil, lemon juice, white distilled vinegar, apple cider vinegar, Dijon mustard, grated parmesan cheese, oregano, garlic powder, salt, and pepper.
- Combine the ingredients: In a large bowl, add the cooled couscous, thawed shrimp, kalamata olives, feta cheese, roasted pepper strips, sliced onion, and chopped Romaine lettuce.
- Add the dressing: Pour the dressing over the salad and toss everything together until well coated.
- Chill and serve: Let the salad chill in the fridge for about 30 minutes before serving to allow the flavors to meld.
How to Serve Shrimp Couscous Mediterranean Salad
Serve the salad chilled or at room temperature. It makes a fantastic main dish or a side for grilled meats. For an added touch, you can sprinkle extra feta cheese or olives on top before serving.
How to Store Shrimp Couscous Mediterranean Salad
Store any leftovers in an airtight container in the fridge. This salad is best enjoyed within 2 days for optimal freshness. If you store it too long, the lettuce may become wilted.
Tips to Make Shrimp Couscous Mediterranean Salad
- Use fresh ingredients: Fresh shrimp and vegetables take this salad to the next level in terms of flavor and nutrition.
- Customize the dressing: Feel free to adjust the dressing ingredients to suit your taste. Adding fresh herbs can boost the flavor even more.
- Make it ahead: This salad can be made a day ahead of time, making it perfect for meal prep.
Variation
You can easily customize this salad according to your preferences. Substitute the shrimp with grilled chicken or chickpeas for a vegetarian option. You can also add seasonal vegetables like cherry tomatoes, cucumbers, or bell peppers for extra crunch and flavor.
FAQs
1. Can I use a different type of grain instead of couscous?
Yes! You can substitute pearl couscous with quinoa or bulgur for a different texture and flavor.
2. How do I thaw frozen shrimp?
Place the frozen shrimp in a bowl of cold water for about 20-30 minutes or let it sit in the refrigerator overnight.
3. Is this salad gluten-free?
If you use gluten-free couscous or substitute it with a gluten-free grain, the salad can be made gluten-free. Always check labels to ensure all ingredients are gluten-free.
Enjoy making and sharing this delicious Shrimp Couscous Mediterranean Salad! It’s sure to be a hit at any gathering.
Shrimp Couscous Mediterranean Salad
Ingredients
For the Dressing
- 2/3 cup avocado oil (or any neutral flavored oil)
- 2 Tbsp extra virgin olive oil
- 4 Tbsp lemon juice (freshly squeezed or concentrated)
- 2 Tbsp white distilled vinegar
- 2 Tbsp apple cider vinegar
- 2 tsp Dijon mustard
- 1 Tbsp grated parmesan cheese
- 1 Tbsp oregano
- 1 tsp garlic powder
- Salt and pepper to taste
For the Salad
- 1 large Romaine lettuce (or two small heads of Romaine) Chopped
- 6 oz frozen medium-cooked shrimp (thawed)
- 6-8 kalamata olives (pitted)
- 1/2 cup feta cheese (crumbled)
- 3 Tbsp roasted pepper strips
- 1 cup pearl couscous Cook according to package instructions
- 1/2 medium red onion (thinly sliced, or yellow onion)
Instructions
Preparation
- Cook the pearl couscous according to package instructions. Once done, drain and let it cool.
- In a bowl, whisk together the avocado oil, olive oil, lemon juice, white distilled vinegar, apple cider vinegar, Dijon mustard, grated parmesan cheese, oregano, garlic powder, salt, and pepper.
- In a large bowl, add the cooled couscous, thawed shrimp, kalamata olives, feta cheese, roasted pepper strips, sliced onion, and chopped Romaine lettuce.
- Pour the dressing over the salad and toss everything together until well coated.
- Let the salad chill in the fridge for about 30 minutes before serving to allow the flavors to meld.
