Welcome to a delightful culinary experience with this Lentil Greek Salad With Corn And Spicy Shrimp. This vibrant dish brings together nutritious lentils, sweet corn, and zesty shrimp, creating a protein-packed salad bursting with Mediterranean flavors. Perfect as a refreshing summer salad or a quick lunch option, this easy lentil salad combines fresh ingredients and a zesty dressing for an unforgettable meal. The balance of flavors and textures makes it not just a dish but an exciting dining experience that you’ll want to share with friends and family.

Ingredients

• For the Salad:
  • 1 cup green or brown lentils, rinsed and drained. You can use canned lentils for a faster option, but dried lentils provide a firmer texture.
  • 2 cups water or vegetable broth. For a richer flavor, consider using homemade vegetable broth if available.
  • 1 cup corn kernels (fresh or frozen). Fresh corn is sweet and crunchy, while frozen corn works well when fresh is out of season.
  • 1 cup cherry tomatoes, halved. Consider using a mix of different colored tomatoes for a more visually appealing dish.
  • 1 cucumber, diced. For added texture, you can leave the skin on or use a seedless cucumber.
  • 1 bell pepper, diced (red or yellow for color). Feel free to experiment with orange or green bell peppers for different flavor profiles.
  • 1/4 red onion, finely chopped. Soaking the onion in cold water for a few minutes can reduce its sharpness if preferred.
  • 1/2 cup feta cheese, crumbled (optional for a vegetarian option). For a non-dairy version, consider using crumbled tofu or a vegan feta alternative.
• For the Spicy Shrimp:
  • 1 pound shrimp, peeled and deveined. Choose large shrimp for a more substantial bite and better presentation.
  • 2 tablespoons olive oil, plus extra for drizzling. Using high-quality extra virgin olive oil can enhance flavor.
  • 1 teaspoon paprika. Smoked paprika can add an extra depth of flavor to the shrimp.
  • 1/2 teaspoon cayenne pepper (adjust to taste). You can substitute with red pepper flakes if you prefer.
  • 1 clove garlic, minced. Fresh garlic adds a robust flavor; however, garlic powder can be used in a pinch.
  • Salt and pepper to taste. Use sea salt for a more nuanced flavor.
• For the Dressing:
  • 1/4 cup olive oil. Combining oils, such as olive and avocado, can enhance the dressing’s richness.
  • 3 tablespoons red wine vinegar. Balsamic vinegar can be used for a sweeter taste.
  • 1 teaspoon Dijon mustard. This adds a tangy depth; grainy mustard can be a delightful alternative.
  • 1 teaspoon honey or maple syrup. This helps to balance the acidity of the vinegar.
  • Salt and pepper to taste. Adjust the seasoning to enhance flavors based on your palate.
  • Fresh herbs (parsley or dill), chopped for garnish. A sprinkle of fresh herbs not only adds color but also brightens the flavors of the dish.

Steps / Instructions

1. Cook the Lentils: In a medium saucepan, combine lentils and water or vegetable broth. Bring to a boil, then reduce heat to low and let simmer for about 20-25 minutes, or until lentils are tender but not mushy. Drain any excess liquid and set aside to cool. Check the lentils at 20 minutes to ensure they are cooked to your preference; they should hold their shape while being tender.
2. Prepare the Shrimp: In a bowl, combine shrimp with olive oil, paprika, cayenne pepper, minced garlic, salt, and pepper. Mix well to ensure shrimp are evenly coated with the spices. Allow the shrimp to marinate for at least 10 minutes; this helps the flavors penetrate the flesh for a more robust taste.
3. Sauté the Shrimp: Heat a skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes on each side, or until they turn pink and opaque. Remove from heat and set aside. Avoid overcrowding the skillet to ensure even cooking and a good sear on the shrimp.
4. Mix the Salad: In a large bowl, combine cooked lentils, corn, cherry tomatoes, cucumber, bell pepper, red onion, and feta cheese. Toss gently to combine all ingredients. Be careful not to mash the lentils; you want to maintain their shape and texture for a delightful crunch.
5. Make the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper until well combined. Adjust seasoning to taste. Taste the dressing and modify the acidity or sweetness to your liking; a good dressing should enhance the salad’s flavors.
6. Assemble the Salad: Pour the dressing over the salad mixture and toss gently to coat. Top with the sautéed shrimp and garnish with fresh herbs. Serve immediately for the best texture, but allow it to rest for a few minutes if you prefer the flavors to meld.
7. Serve: This salad can be enjoyed immediately or chilled in the refrigerator for about 30 minutes to allow the flavors to meld together. Chilling can enhance the overall taste, making each bite refreshing and flavorful.

Tips & Tricks

• Storage: Store leftover salad in an airtight container in the refrigerator for up to 3 days. The shrimp is best enjoyed fresh but can be refrigerated as well. If storing, keep the shrimp separate to avoid sogginess.
• Make Ahead: You can prepare the lentils and shrimp ahead of time and store them separately. Assemble the salad just before serving to maintain freshness. The dressing can also be made in advance; just give it a good shake before using.
• Common Mistakes to Avoid: Overcooking the lentils can lead to mushiness. Ensure they are tender but still hold their shape. Additionally, don’t skip the dressing; it ties all the flavors together. When cooking shrimp, avoid overcooking to keep them tender and juicy.
• Pro Techniques: For extra flavor, consider marinating the shrimp for 30 minutes before cooking. This enhances the depth of flavor. If you like a crispier texture, try broiling the shrimp instead of sautéing them.

Variations

• Vegetarian Option: Omit the shrimp and replace it with grilled vegetables or chickpeas for a satisfying protein source. Roasted chickpeas can add a nice crunch as well.
• Flavor Variations: Add olives or sun-dried tomatoes for a richer flavor experience. You can also experiment with different herbs like basil or oregano. A squeeze of fresh lemon juice can brighten the dish further.
• Gluten-Free: This recipe is naturally gluten-free, making it suitable for various dietary preferences. Ensure all packaged ingredients, like mustard, are labeled gluten-free if needed.

Serving Suggestions

This Lentil Greek Salad With Corn And Spicy Shrimp is perfect for a light lunch or as a side for grilled meats. Consider pairing it with a glass of chilled white wine or a refreshing lemonade. Garnish with extra herbs or a sprinkle of sesame seeds for added texture and flavor. You can learn more about this topic. For an added touch, serve with warm pita bread or crusty rolls to soak up the delicious dressing.

Print

Lentil Greek Salad With Corn And Spicy Shrimp

Recipe by Laila

★ ★ ★ ★ ★ 5 from 1 vote

Course: Salad Cuisine: Mediterranean Difficulty: Easy

🍽️

Servings

− 4 +

⏱️

Prep Time

15 min

🍳

Cook Time

30 min

🔥

Calories

350 kcal

This vibrant dish brings together nutritious lentils, sweet corn, and zesty shrimp, creating a protein-packed salad bursting with Mediterranean flavors. Perfect as a refreshing summer salad or a quick lunch option, this easy lentil salad combines fresh ingredients and a zesty dressing for an unforgettable meal.

Cook Mode Keep the screen of your device on

Start cooking

Ingredients

US Metric

• 1 cup green or brown lentils, rinsed and drained.
• 2 cups water or vegetable broth.
• 1 cup corn kernels (fresh or frozen).
• 1 cup cherry tomatoes, halved.
• 1 cucumber, diced.
• 1 bell pepper, diced.
• 1/4 red onion, finely chopped.
• 1/2 cup feta cheese, crumbled (optional).
• 1 pound shrimp, peeled and deveined.
• 2 tablespoons olive oil, plus extra for drizzling.
• 1 teaspoon paprika.
• 1/2 teaspoon cayenne pepper.
• 1 clove garlic, minced.
• Salt and pepper to taste.
• 1/4 cup olive oil for dressing.
• 3 tablespoons red wine vinegar.
• 1 teaspoon Dijon mustard.
• 1 teaspoon honey or maple syrup.
• Salt and pepper to taste for dressing.
• Fresh herbs (parsley or dill), chopped for garnish.

Directions

1.

In a medium saucepan, combine lentils and water or vegetable broth. Bring to a boil, then reduce heat to low and let simmer for about 20-25 minutes, or until lentils are tender but not mushy. Drain any excess liquid and set aside to cool.

2.

In a bowl, combine shrimp with olive oil, paprika, cayenne pepper, minced garlic, salt, and pepper. Mix well and allow the shrimp to marinate for at least 10 minutes.

3.

Heat a skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes on each side, or until they turn pink and opaque. Remove from heat and set aside.

4.

In a large bowl, combine cooked lentils, corn, cherry tomatoes, cucumber, bell pepper, red onion, and feta cheese. Toss gently to combine all ingredients.

5.

In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper until well combined.

6.

Pour the dressing over the salad mixture and toss gently to coat. Top with the sautéed shrimp and garnish with fresh herbs.

7.

Serve immediately or chill in the refrigerator for about 30 minutes before serving.

Nutrition Facts

Calories 350 kcal