Low Sugar Mediterranean Shrimp Salad
This bright, satisfying salad is everything a warm-weather meal should be — crisp romaine, briny Kalamata olives, tender artichoke hearts, and perfectly seared shrimp all brought together by a zesty lemon-herb dressing. The dressing itself is a standout: extra-virgin olive oil, fresh lemon juice, apple cider vinegar, oregano, turmeric, and ginger whisk into something bold and complex without a single drop of sweetener. That matters more than you might think, because bottled dressings and marinades are notorious for sneaking in honey, cane sugar, or sweetened vinegars even in savory applications. Every ingredient here earns its place on flavor alone. The shrimp get a quick sear with garlic and ginger until just opaque, which keeps them juicy and gives the whole bowl a satisfying protein anchor. Fresh parsley and optional torn basil add a herby lift that makes the finished dish feel restaurant-worthy. It comes together in one skillet and one big bowl, so cleanup is minimal and dinner is genuinely fast.
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Learn more →Ingredients
4 servings
For the dressing
- ¼ cup extra-virgin olive oil
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tsp lemon zest
- 1 tbsp apple cider vinegar
- 1 tsp dried oregano
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- ½ tsp fine sea salt
For the shrimp
- 1 lb large shrimp, peeled and deveined
- 1 tbsp extra-virgin olive oil
- 3 cloves garlic, minced
- ½ tsp fine sea salt
- ¼ tsp ground ginger
For the salad
- 1 large head romaine lettuce, chopped (about 8 cups)
- 1 english cucumber, halved lengthwise and sliced
- ½ cup pitted kalamata olives, halved
- 1 can (14 oz) artichoke hearts, drained and quartered
- ¼ cup thinly sliced red onion
- ¼ cup fresh parsley, roughly chopped
- 2 tbsp fresh basil, torn (optional)
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
In a small bowl, whisk together the 1/4 cup olive oil, lemon juice, lemon zest, apple cider vinegar, dried oregano, turmeric, ginger, and salt until fully combined. Set aside.
- 2
In a large mixing bowl, combine the romaine, cucumber, olives, artichoke hearts, red onion, and parsley. Drizzle about two-thirds of the dressing over the salad and toss to coat. Divide among four plates or bowls.
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