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Feta and Shrimp Cool Summer Salad

Feta and Cool Shrimp Summer Salad

Shrimp, bell peppers, jicama, mixed greens and feta cheese embellished with a refreshing, seasoned lime and olive oil marinade.



  • 1/2 cup olive oil
  • 1/2 cup fresh lime juice
  • 1 clove garlic, minced
  • 1 tablespoon chopped cilantro
  • 1 serrano pepper, minced
  • 1 teaspoon pepper
  • 1/2 teaspoon salt


  • 1 pound medium raw shrimp, peeled and deveined
  • 1 cup sliced bell peppers (red, yellow, orange, and/or green)
  • 1/2 cup sliced jicama
  • 3 cups mixed salad greens
  • 1 1/2 cups (about 9 ounces) crumbled Wisconsin feta cheese


  1. Marinade: Whisk together the marinade ingredients. Pour 1/2 cup of marinade over the shrimp in a glass bowl; cover and refrigerate 30 minutes or more.
  2. Salad: In another glass bowl, combine the peppers and jicama slices, and toss with the remaining marinade; cover and refrigerate 30 minutes or more.
  3. Sauté the shrimp with the marinade in a skillet over medium-high heat, 3 to 5 minutes or until fully cooked.
  4. To serve, toss the salad, marinated vegetables, and shrimp together. Top with the feta.

Servings: 6

Instead of sautéing the shrimp, you can grill or broil it.

Recipe and photo credit (used with permission): Dairy Farmers of Wisconsin

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