Caffeine Free Mediterranean Shrimp Salad

Total time28 min

Prep time20 min

Cook time8 min

Caffeine Free Mediterranean Shrimp Salad

This bright, satisfying salad is everything you want in a warm-weather meal — crisp romaine, briny Kalamata olives, tender artichoke hearts, and juicy pan-seared shrimp all brought together with a zesty lemon and herb dressing. The vinaigrette gets its depth from fresh lemon juice, lemon zest, apple cider vinegar, dried oregano, turmeric, and ginger, which means every bite carries a bold, layered flavor without relying on anything that would keep you up at night. Every single ingredient here is naturally free of stimulants, so there's no label-scanning or substitution stress — just clean, whole foods from start to finish. The shrimp cook quickly in a hot skillet with garlic and a touch of ginger, turning perfectly opaque and pink in just a few minutes, making this an impressively fast dinner that still feels a little special. Tossing the salad in two-thirds of the dressing before plating and then finishing with the rest ensures nothing is dry or underdressed. A scatter of fresh basil and a squeeze of lemon at the end pulls the whole dish together with a pop of freshness that makes it feel restaurant-worthy. It's the kind of recipe you'll come back to again and again when you want something light but genuinely filling.

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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
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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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