Beef Free Mediterranean Shrimp Salad

Total time28 min

Prep time20 min

Cook time8 min

This salad is a bright, satisfying bowl of everything you want on a warm evening — crisp romaine, briny Kalamata olives, tender artichoke hearts, and perfectly seared shrimp all brought together by a zippy 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 a little warmth alongside the brightness. The shrimp are cooked simply in olive oil with garlic and ginger until just opaque, so they stay juicy and never rubbery. Because the whole dish is built around seafood and fresh vegetables, it naturally sidesteps any concern about beef or red meat without feeling like a compromise — this is genuinely crave-worthy food. Torn fresh basil scattered over the top right before serving adds an aromatic finish that makes it feel restaurant-worthy with almost no extra effort. Serve it with lemon wedges on the side and you have a complete, colorful meal that looks as good as it tastes.

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
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!