Barley Free Mediterranean Shrimp Salad
This bright, satisfying salad is everything you want from a warm-weather meal — crisp romaine, briny Kalamata olives, tender artichoke hearts, and garlicky seared shrimp all brought together with a zesty lemon-herb dressing. The vinaigrette gets its depth from fresh lemon juice, lemon zest, apple cider vinegar, oregano, turmeric, and a hint of ginger, which means every bite carries real complexity without relying on any grain-based thickeners or additives. For anyone navigating a barley-free lifestyle, packaged dressings and pre-marinated proteins can be a minefield of hidden ingredients, so making everything from scratch here is genuinely reassuring. The shrimp are cooked simply in olive oil with garlic and ginger until just opaque, which keeps them juicy and lets the bold dressing do the heavy lifting. Fresh parsley and optional torn basil scattered over the top add a pop of color and herbaceous finish that makes the whole plate look as good as it tastes. It comes together quickly enough for a weeknight but feels special enough to serve to guests.
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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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