OUTRAGEOUSLY GOOD BROILED SHRIMP!
I experienced the most wonderful broiled shrimp dinner at a local restaurant and created my version which is pretty darn close to their recipe. You will absolutely love these! Prep time includes cleaning and butterflying shrimp.
Provided by Marie
Categories High Protein
Time 40m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Butterfly shrimp and place on non-stick baking pan or line pan with aluminum foil for easier cleanup.
- Brush shrimp with melted butter.
- Sprinkle lightly with garlic salt.
- Mix together bread crumbs, Parmesan cheese and parsley.
- Sprinkle lightly over shrimp.
- Drizzle lightly with additional melted butter.
- Broil until light brown.
Nutrition Facts : Calories 447, Fat 17.5, SaturatedFat 8.8, Cholesterol 512.9, Sodium 2423, Carbohydrate 13.5, Fiber 0.7, Sugar 0.9, Protein 55.5
SHEET-PAN SHRIMP WITH TOMATOES, FETA AND OREGANO
Ready in 10 minutes, this Mark Bittman recipe from 2013 is a perfect weeknight recipe. It relies heavily on garlic, oregano and black pepper as a coating for the shrimp. Serve alongside a hearty salad or with a stack of flatbread for an easy meal. In his original piece, a roundup of shrimp recipes, he suggested wild shrimp from the Pacific or Gulf of Mexico, or fresh local shrimp from Maine or the Carolinas, if they're available to you. All, he wrote, are "preferable from a sustainability perspective."
Provided by Mark Bittman
Categories dinner, easy, quick, seafood, main course
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Turn on the broiler, and position the oven rack close to the heat.
- Mash garlic clove with salt until it forms a paste. Add chopped oregano, lemon juice, olive oil and lots of black pepper. Rub paste all over 1 1/2 pounds peeled shrimp.
- Spread shrimp out on a pan and broil, 2 to 3 minutes per side. Served topped with chopped tomatoes and crumbled feta.
Nutrition Facts : @context http, Calories 188, UnsaturatedFat 6 grams, Carbohydrate 3 grams, Fat 9 grams, Fiber 1 gram, Protein 23 grams, SaturatedFat 1 gram, Sodium 964 milligrams, Sugar 0 grams, TransFat 0 grams
GREEK ORZO PASTA SALAD WITH GRILLED SHRIMP
This Greek Orzo Pasta Salad with grilled Za'atar Shrimp is bursting with Mediterranean flavors of Greek feta, olives, cucumber, dill and a zesty fragrant Greek Salad dressing. Every ingredient in this salad brings something delicious to fork. Serving of protein makes it perfect for salad-for-dinner weeknights. Also a good salad to serve a crowd. Serve 8-10, and needs on 15 minutes of prep. If you like Mediterranean flavor Salads? I have a few very delicious recipes on blog. Mediterranean Chickpea Salad, Greek Chicken Cucumber Avocado Salad, Greek Dakos Bread Salad.GREEK ORZO PASTA SALAD INGREDIENTS:This salad brings together the classic Greek flavors, shrimp, and orzo pasta together making irresistible combination of flavors. The main ingreient of Greek Orzo Salad are: Orzo Pasta (I used Lemon Orzo pasta for this recipe. You can use regular Orzo Pasta available in most US stores or buy online.)CucumberRed onion (To reduce sharp peppery flavor of red onions, I add red onion to dressing before other ingredients and leave aside. By the time I chop cucumber, tomato etc. Onions are marinated, tangy and are not spicy anymore.)OlivesTomatoesFeta cheese (Read recommendation below for what type of feta to use for Greek salads.)LemonDillParsleyGreen Onion or Scallions.GRILLED ZA'ATAR SHRIMP:Shrimp and Orzo pasta works great together. I love the fact that both need quick cooking time. Shrimp is ready in 6-7 minutes and so is the orzo pasta. You can cook these side by side. Once shrimp and pasta are cooked, just assemble salad and ready to serve.My recipe of Za'atar Shrimp is inspired by Za'atar seasoning I shared a couple of months ago. Za'atar seasoning is blend of thyme, oregano, sesame seeds, citrus-y sumac and spices. It is great spice to roast/grill shrimp or chicken. Check Homemade Za'atar Seasoning and Zaatar Chicken recipes.For this recipe, I marinate shrimp (cleaned but with shells) in mix of zaatar seasoning, paprika, olive oil, salt and pepper. Then grill it outdoor or roast/pan cook as described in Recipe Notes. Tip: Marinate and cook shrimp with shell tails on. You can remove these later or let guest remove themselves. Tail-on shrimp is; 1) easy to grill outdoor and does not slip off the grill wrack. 2) pan sear/saute has more flavor when shells are cooked. However, that said, tail-on shrimp is not a deal breaker. Just careful when you grill it.FETA:Feta is mild and leaner salty cheese that adds just right amount of creaminess and salt to this Greek salads. I recommend using good quality feta. Always prefer a feta log instead of crumbled. Log is premium quality feta and tastes way better than crumbled. Once you try it, you will not go back to box of crumbled feta again.This orzo salad tastes better with bite size pieces of feta distributed throughout the salad. For best results don't skimp on feta and keep pasta lite seasoned because feta is salty cheese. To make the Orzo Salad, I first start by boiling the water to cook the orzo pasta. In meantime, marinate the shrimp in seasoning blend of Za'atar, paprika, slat, black pepper, lemon and olive oil. You don't need to let shrimp marinate for long. A quick toss in marinate and then leave aside while pan/grill heats. Tip: Don't leave shrimp in marinate for long time or lemon juice will start cooking the shrimp. If planning to leave shrimp in marinate, don't add lemon juice. Add just before cooking/grilling.Then I drop orzo pasta in now boiling water. While pasta cooks, I cook the shrimp.In meantime, assemble the rest of salad ingredients: dice cucumber, tomatoes, red onion and feta. Chop herbs - dill and parsley. Whisk the salad dressing in a wide salad bowl, add red onion and let'em marinate. Add all ingredients into salad bowl. Toss gently to coat everything in dressing siting at the bottom of the bowl. Taste and adjust salt.That's it!Greek Orzo Salad is ready to devour!Zesty Zaatar Shrimp, feta, cucumber, olive, tomatoes with delicious dressing, herbs and orzo pasta. Really, what not to like? Life is delicious with this bowl of easy Greek Salad. I'm sure most ingredients are in your pantry and refrigerator. Grab some and serve for Orzo Salad for dinner tonight. You can also cook Shrimp on Stove Top or under Oven Broiler. Check Recipe Card's Notes for more details.This pasta salad is best when serve chilled. So I recommend refrigerating the salad until ready to serve. Happy Cooking!MORE SHRIMP SALAD RECIPES:Grilled Chimichurri Shrimp Pasta SaladRoasted Shrimp Quinoa SaladBang Bang Shrimp SkewersORZO RECIPES:Orzo Tian Pasta BakeRoasted Tomatoes Orzo PastaOrzo Arugula SaladLemon Orzo Salad
Provided by Savita
Time 25m
Number Of Ingredients 18
Steps:
- Cook Orzo Pasta - Cook orzo pasta according to package directions. Once cooked, drain and set aside. Reserve a cup of pasta water to revive the pasta.
- Marinate Shrimp - In a bowl, add shrimp, olive oil, lemon juice, salt, paprika, and black pepper. Coat shrimp in oil and spices. Set aside.
- Make Dressing: In a wide bowl, add remaining lemon juice, olive oil, 1/2 tsp each of salt and black pepper. Whisk to emulsify. Add diced red onion. Mix and set aside.
- Cook Shrimp - Preheat a grill pan or outdoor grill. Grill shrimp on hot grill until pink from both sides. 2-3 minutes each side. Remove in a bowl and set aside.
- Assemble Salad - Add in cooked orzo pasta followed by diced cucumber, tomato, olive, marinated red onion, diced feta cheese, cooked shrimp, scallion, chopped parsley and dill. Toss gently to combine everything with dressing. Taste and adjust salt and black pepper.
- Serve - Refrigerate until ready to serve. Best served chilled or at room temperature.
GREEK SALAD WITH BROILED SHRIMP
Shrimp flavored with garlic, lemon, oregano, olive oil, salt, and pepper are skewered, then broiled. Serve them over a Greek salad accompanied by herbed toasted pitas and feta cheese. It makes for a tasty meal for a cookout.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 12
Steps:
- Heat broiler. Peel shrimp, leaving tails intact; remove veins from backs. Place shrimp in a small bowl, and toss with 2 tablespoons olive oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Thread 3 shrimp onto a metal skewer; place on a baking sheet. Repeat with remaining shrimp and 3 more skewers. Broil until tops are browned, 2 to 3 minutes. Flip; cook until browned and cooked through, 2 to 3 minutes more. Set shrimp aside.
- In a bowl, whisk together lemon juice, oregano, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Whisking constantly, slowly drizzle in remaining half cup olive oil. Set aside.
- Divide romaine among four plates. Place some of the tomato, cucumbers, onion, and olives on each plate; top with a reserved shrimp skewer. Drizzle with reserved dressing, and serve.
CLASSIC GREEK SALAD WITH SHRIMP
This classic Greek salad topped with pan-seared shrimp makes a healthy and delicious dinner that goes from kitchen to table in less than 30 minutes.
Provided by Lynne Webb
Categories Salads
Time 20m
Number Of Ingredients 19
Steps:
- To prepare the dressing, whisk the olive oil, lemon juice, red wine vinegar, mustard, garlic and oregano together in a small bowl. Season to taste with salt and pepper and set aside.
- Lightly season the shrimp with salt, pepper, and oregano. Heat the olive oil in a frying pan over medium-high heat and add the shrimp in a single layer.
- Cook the shrimp until firm and opaque, 1-1/2 minutes per side. Remove from the heat, drizzle with lemon juice and set aside to cool.
Nutrition Facts : Calories 436 kcal, Carbohydrate 23 g, Protein 25 g, Fat 29 g, SaturatedFat 6 g, Cholesterol 155 mg, Sodium 956 mg, Fiber 8 g, Sugar 8 g, UnsaturatedFat 22 g, ServingSize 1 serving
GREEK SHRIMP SALAD
Steps:
- In a medium bowl, whisk together the first 6 ingredients until well blended. Season with cayenne, salt, and pepper to taste. Refrigerate in a covered container. When ready to use, whisk again.
- In a large mixing bowl, combine the romaine, baby lettuces, bell peppers, onions, olives, cucumber, tomatoes, cheeses, and Greek Salad Dressing. Toss until blended. Season with salt and pepper. Divide and mound onto 4 chilled salad plates.
- In a medium bowl, toss together the shrimp and Shrimp Dressing. Arrange 8 shrimp halves over and around salad mound. Top with pine nuts and garnish with dill sprigs.
- In a 10-inch skillet or saute pan, heat the oil. Add the onion and cook over medium heat, stirring frequently, until lightly browned, about 15 minutes. Add the vinegar and cook 1 minute longer. Season with salt and pepper, to taste.
- Cool the onion and transfer to a covered container. Refrigerate and use as needed.
- In a medium bowl, whisk together the dill, parsley, thyme, yogurt, garlic, mustard, vinegar, lemon juice, salt, and pepper. Slowly whisk in the oil, and when emulsified, season with sugar to taste.
- Refrigerate in a covered container. When ready to use, whisk again.
GRILLED SHRIMP GREEK SALAD
Steps:
- Prepare grill for cooking.
- Make dressing:
- Whisk together 2 tablespoons lemon juice, 3 tablespoons oil, half of oregano, half of garlic, and salt and pepper to taste in a large bowl.
- Gently stir tomatoes, cucumber, and onion into dressing and let stand at room temperature while grilling.
- Marinate shrimp:
- Whisk together remaining 2 tablespoons lemon juice and remaining oregano and garlic in a large bowl. Stir in shrimp until well coated and marinate at room temperature 10 minutes.
- Grill pitas and bell pepper while shrimp marinates:
- Lightly brush pitas and bell pepper on both sides with some oil and season with salt and pepper. Grill pitas on an oiled rack set 5 to 6 inches over glowing coals until browned and slightly crisp, about 2 minutes on each side, then transfer to a rack to cool (pitas will continue to crisp as they cool).
- Grill bell pepper until just softened, about 1 1/2 minutes on each side.
- Grill shrimp:
- Add remaining tablespoon oil to shrimp and toss to coat. Thread 4 shrimp lengthwise, each facing in same direction (so shrimp will lay flat on grill), on each skewer without crowding. Season shrimp with salt and pepper.
- Grill shrimp until just cooked through, about 2 minutes on each side.
- Break pitas into bite-size pieces and coarsely chop bell pepper. Remove shrimp from skewers and gently stir into tomato mixture with pitas, bell pepper, feta, and salt and pepper to taste.
PERFECT BROILED SHRIMP (FAST & EASY!)
Broiled shrimp is one of the best ways to cook it! It's easy and comes out juicy and perfectly seasoned. Add breading for an irresistible crunch!
Provided by Sonja Overhiser
Categories Main Dish
Time 10m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the broiler.
- If frozen, thaw the shrimp.
- Pat the shrimp dry.
- Mince the garlic. In a medium bowl, toss with the shrimp with the olive oil, garlic, oregano, onion powder, and kosher salt*. Toss until fully combined. If using breadcrumbs, add them and toss until all shrimp are coated.
- Place the shrimp on a baking sheet in an even layer. (You can add a few additional pinches of breadcrumbs if there were places where they did not stick to the shrimp.) Place the baking sheet in the oven and broil until juicy and opaque, about 3 to 6 minutes, until juicy and opaque, rotating the tray as necessary for even cooking.
- Spritz with fresh lemon juice from lemon wedges, sprinkle with chopped parsley or cilantro, and serve immediately.
Nutrition Facts : Calories 210 calories, Sugar 0.8 g, Sodium 233.7 mg, Fat 8.3 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 9.7 g, Fiber 0.6 g, Protein 24.6 g, Cholesterol 182.5 mg
GREEK GRILLED SHRIMP
This recipie was in the local newspaper last week and it looked so good I had to try it. It's Great! The melding of lemon, oregano, garlic and olive oil can't be beat when applied to shrimp on the BBQ.
Provided by Dugyb
Categories Greek
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Put all ingredients (except the dressing) in a large bowl and marinate for 15 - 20 minutes.
- Thread shrimp on metal skewers ( or well soaked bamboo) and grill for 5-6 minutes turning often (they will turn red and opaque when done).
- Serve over rice (or better yet pilaf) with lemon wedges, pitted black olives and cherry tomatoes and drizzle with the dressing.
CRISPY GRILLED HARISSA SHRIMP GREEK SALAD
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 9h40m
Yield 4 servings
Number Of Ingredients 23
Steps:
- For the shrimp: Combine the harissa powder, turbinado sugar, baking soda, granulated garlic, salt and pepper in a medium bowl. Toss the shrimp with the dry spices. Skewer and place on a rack in the fridge for 1 hour.
- Preheat the grill to medium-high heat. Oil the grill grates and grill the shrimp until charred and crispy, 2 to 3 minutes a side.
- For the sweet Greek dressing: Whisk together the vinegar, honey, mustard, oregano, garlic, salt and pepper in a bowl. Slowly stream in the oil to emulsify. Adjust the seasoning if necessary.
- For the salad: Arrange the lettuce, olives, cucumbers, tomatoes and Pickled Red Onions on a platter, then drizzle with the sweet Greek dressing and top with the grilled shrimp skewers. Serve.
- Simmer the vinegar, salt, sugar and 1/2 cup water in a medium pot until dissolved. Add the onions and turn off the heat. Let sit until cool. Transfer to resealable container, then place in the refrigerator overnight.
GREEK-STYLE SHRIMP SALAD ON A BED OF BABY SPINACH
Grilled shrimp and Greek flavorings (tomato, feta, Kalamata olives, oregano) commingle in a this salad. Thread the shrimp onto skewers, and so they'll grill up moist yet attractively spotty brown, sprinkle them with a little sugar when seasoning them with salt and pepper.
Provided by USA WEEKEND columnist Pam Anderson
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Yield 4
Number Of Ingredients 11
Steps:
- Thread shrimp onto metal skewers (or bamboo ones that have been soaked in water for 15 minutes). Brush both sides with oil and season with salt, pepper and a light sprinkling of sugar.
- Heat gas grill, with all burners on high, until fully preheated, 10 to 15 minutes. Use a wire brush to clean grill rack, then brush lightly with oil. Close lid and allow to return to temperature. Grill shrimp until fully cooked and spotty brown, about 2 minutes per side.
- Meanwhile, mix in a medium bowl the tomatoes, cheese, olives, oregano, 2 Tbs. of the olive oil and 2 tsps. of the vinegar. Unthread shrimp and add to bowl. Lightly toss ingredients to coat. Set aside. (Can be made an hour or so ahead.)
- When ready to serve, drizzle remaining oil, as well as a generous sprinkling of salt and pepper, over spinach in a large bowl. Toss to coat. Add remaining 2 tsps. vinegar; toss again. Divide spinach among 4 large plates. Top with a portion of the shrimp mixture.
Nutrition Facts : Calories 422.6 calories, Carbohydrate 12.6 g, Cholesterol 200.6 mg, Fat 28.2 g, Fiber 2.6 g, Protein 30.4 g, SaturatedFat 7.7 g, Sodium 853.4 mg, Sugar 6.3 g
GREEK BREAD SALAD WITH GRILLED SHRIMP
Steps:
- Heat a grill pan or outdoor grill to high.
- Toss the shrimp with enough EVOO to coat, and season with the oregano and grill seasoning.
- Grill the split pita halves for a minute or two to char on the grill. Remove when crisp, break or tear into large pieces, and reserve.
- Combine the garlic with the zest of 1 lemon and the juice of 1 1/2 lemons in the bottom of a large, shallow bowl. Add the cucumbers, tomatoes, red onions, parsley, mint, celery, olives, and the reserved bread. Add the 1/4 cup of EVOO (4 times around the bowl) and lots of salt and coarse black pepper, then toss the salad with your hands to combine well.
- Grill the shrimp on the screaming hot grill pan or outdoor grill. Cook for 2 to 3 minutes on each side, until pink and firm. Transfer to a plate and top with the juice of the remaining 1/2 lemon.
- Pile the salad into large, shallow bowls and top with the grilled shrimp and wedges of feta.
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Servings 8Calories 187 per servingTotal Time 25 mins
- In a serving bowl, whisk together oil and vinegar until emulsified; season generously with salt and pepper.
- Gently stir in tomatoes, shrimp and cucumber. (Salad can be made to this point and refrigerated, tightly covered, for up to 2 hours.) Sprinkle salad with parsley leaves and cheese and serve.
CHOPPED SALAD WITH SHRIMP - SYSCO FOODIE
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Cuisine SaladEstimated Reading Time 50 secsCategory Salad
- Heat a charbroiler to medium-high. Place shrimp skewers on the charbroiler and cook for 3 minutes per side.
- While the shrimp is grilling, in a large bowl combine arugula, radicchio, cucumber, tomato, onion and bell pepper with 1 ounce of the feta vinaigrette.
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- NOTE #1: I like to make this dish in an oven safe skillet but if you don’t have one, cook the sauce in whatever skillet you have then transfer the sauce and shrimp to a baking dish and broil to brown the top.NOTE #2: The crushed red pepper gives a little heat to the dish. If you don’t want the spice, leave it out.
- Add the peeled and deveined shrimp to a bowl then toss with one tablespoon of oil and set aside.
- Pour the remaining olive oil into the skillet over medium to medium-low heat then add the onions and garlic. Lightly season with salt then cook 4-5 minutes stirring occasionally until the onions are soft without browning them.
- Add the canned tomatoes (undrained) to the skillet, salt, pepper, cinnamon, oregano, (optional) red pepper flakes, honey and lemon juice. Bring to a boil, then reduce the heat and simmer uncovered for 10 minutes letting the sauce thicken and the flavors come together.
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4.8/5 (11)Total Time 25 minsCategory DinnerCalories 204 per serving
- Use a mortar and pestle and crush garlic. Add olive oil, lemon, salt and pepper. Grind to a paste and stir in parsley.
- Rub the past over the prepared shrimp. Then skewer the shrimp with pre-soaked wooden skewers.
- Place shrimp skewers on grill over direct heat, grilling each side for 2-3 minutes. Remove from grill and place on serving platter. Sprinkle crumbled Feta and diced tomatoes over shrimp and garnish with additional parsley if desired. Serve immediately.
GRILLED SHRIMP SALAD WITH FETA VINAIGRETTE - COOK LIKE A GREEK
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- Wash shrimp and pat dry. Add Shrimp to mixing bowl with marinade and mix well with hands to cover shrimp well with marinade. Cover with plastic wrap and put in fridge for at least 30 minutes.
- While Shrimp are marinating prepare salad. Wash and dry all vegetables. Chop romaine lettuce. Cut up cucumber, dice red bell pepper, slice red onion, wash cherry tomatoes. Add all ingredients plus Kalamata olives to a large salad bowl.
GREEK SHRIMP SKEWERS WITH ORZO SALAD - NOURISH AND FETE
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5/5 (7)Category MainCuisine American, Greek, MediterraneanTotal Time 30 mins
- Combine olive oil, lemon zest and juice, oregano, sea salt, pepper, paprika, and garlic powder in a medium bowl. Stir to combine. Add shrimp, cover, and transfer to the fridge to marinate for 15-30 minutes.
- While shrimp is marinating, cook orzo in a large pot of well-salted water, according to package directions for al dente pasta. Drain and set aside briefly to cool.
- To make the dressing, combine lemon juice, olive oil, 1/2 teaspoon oregano, table salt, and pepper in a small jar or liquid measuring cup. Shake or whisk to combine.
- Combine cooked orzo, tomatoes, olives, spinach, feta, red onion, and parsley in a large bowl. Drizzle with dressing and toss to combine.
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- In a bowl combine oil, garlic and 1 TBS of the Greek seasoning and mix until incorporated (you can also use a strongly flavored Greek salad dressing for this).
- Peel your shrimp, removing the tails and skewer 5-6 per skewer (don't "mash" them together, just allow the shrimp to touch).
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