Greek Shrimp Salad Cups

This weekend was a busy one, as we’re in the process of repainting the entire outside of our house. So I wanted to make something for my family for lunch today that was tasty and had a lot of flavor. I decided to try my hand at making Greek Shrimp Salad Cups. I love all things Greek, so we played around with a simple recipe and it came out wonderfully! You’ve got to try my simple lunch idea! This recipe is fun because you can serve the Greek Shrimp Salad on its own, with pita bread, or in these bread bowl cups like I used. If you’re trying to watch the carbs, this salad will work just fine on its own without the bread.

Greek Shrimp Salad Cups Recipe

Ingredients:

Frozen Shrimp Scampi

plain Greek Yogurt

feta cheese

Kalamata Olives, diced

tomatoes

cucumber

garlic salt

season salt

How to:

Start by cooking your Frozen Shrimp Scampi in a skillet according to directions.

While the shrimp is cooking, I chopped up my tomatoes, cucumber, and olives and then mixed in the Greek yogurt, feta cheese, and seasonings. I stirred it all together well, then once my shrimp was cooked, I added in the diced shrimp and stirred together well.

Finally, I had little hard rolls on hand, so I cut out the center of the roll and spooned about 1/2 cup of Shrimp Salad into the bread bowl, then served cold.

Everyone really liked it and it had just the right mixture of seasonings and healthy ingredients like the cucumbers and tomatoes!

You may also enjoy…

• Shrimp Dip
• Greek Veggie Pizza
• Greek Crescent Rollups

Greek Shrimp Salad Cups

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Ingredients

  

• 1 box frozen shrimp scampi, cooked and diced
• 1/2 cup plain Greek yogurt
• 1/2 cup feta cheese
• 10-15 kalamata olives, diced
• 10 cherry tomatoes, sliced
• 1/4 cup cucumber, chopped
• 1/2 tsp garlic salt
• 1/2 tsp season salt

Instructions

 

• Start by cooking your Frozen Shrimp Scampi in a skillet according to directions.
• While the shrimp is cooking, I chopped up my tomatoes, cucumber, and olives and then mixed in the Greek yogurt, feta cheese, and seasonings. I stirred it all together well, then once my shrimp was cooked, I added in the diced shrimp and stirred together well.
• Finally, I had little hard rolls on hand, so I cut out the center of the roll and spooned about 1/2 cup of Shrimp Salad into the bread bowl, then served cold.