AIP Friendly Mediterranean Shrimp Salad

Total time28 min

Prep time20 min

Cook time8 min

This bright, satisfying salad brings together plump seared shrimp, crisp romaine, cucumber, artichoke hearts, and briny Kalamata olives — the kind of meal that feels indulgent but comes together in under 30 minutes for four people. The dressing is where the magic happens: a zippy blend of extra-virgin olive oil, fresh lemon juice, apple cider vinegar, oregano, turmeric, and ginger that coats every leaf and vegetable with bold, layered flavor. Following an autoimmune protocol means navigating around grains, legumes, dairy, eggs, nightshades, and seed-based spices — and this recipe sidesteps all of them without any awkward substitutions or missing-ingredient compromises. Every component here, from the herbs to the shrimp seasoning, is built around whole, compliant foods that actually taste like something. The shrimp are cooked simply in olive oil with garlic and a touch of ginger, then layered over the dressed salad so the warm juices mingle with the vinaigrette in the best possible way. Fresh parsley and optional torn basil finish things off with a pop of color and brightness that makes the whole bowl look as good as it tastes. It's the kind of recipe that proves eating within strict parameters doesn't have to mean eating boringly.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the dressing

¼ cup extra-virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
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
Chef's tip
Choose canned artichoke hearts in water, not marinated.
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!