Black Pepper Free Mediterranean Shrimp Salad
This bright, satisfying salad is everything a warm-weather meal should be — crisp romaine, briny Kalamata olives, tender artichoke hearts, and juicy pan-seared shrimp all brought together with a zesty lemon and olive oil dressing. The flavor is bold and layered without relying on black pepper at all, which makes it a genuinely exciting option for anyone who needs to avoid that particular spice. Instead of the usual heat, the dressing leans on dried oregano, ground ginger, and a touch of turmeric to build warmth and complexity in a way that feels completely intentional rather than like something is missing. The shrimp are cooked simply in olive oil with garlic and ginger, so they stay tender and flavorful without any hidden seasonings to worry about. It all comes together quickly in a skillet and a mixing bowl, making this a weeknight-friendly dish that still feels impressive enough to serve to guests. A squeeze of fresh lemon over the top right before serving ties everything together and makes the whole bowl sing.
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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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