Capsaicin Free Mediterranean Shrimp Salad

Total time28 min

Prep time20 min

Cook time8 min

Capsaicin Free Mediterranean Shrimp Salad

This bright, satisfying salad proves you don't need a single drop of hot sauce or chili heat to build bold, crave-worthy flavor. The dressing leans on fresh lemon juice, lemon zest, apple cider vinegar, and a warm whisper of turmeric and ginger — layers that feel lively and complex without any capsaicin in sight. Crisp romaine, cool cucumber, briny Kalamata olives, and tender artichoke hearts give you plenty of texture to work with before the shrimp even hits the pan. The garlic-kissed shrimp cook quickly in a hot skillet, turning pink and perfectly opaque in just a few minutes, then get nestled right on top of the dressed greens for a restaurant-worthy finish. For anyone managing capsaicin sensitivity, this kind of recipe is a genuine find — so many seafood salads sneak in red pepper flakes or spicy dressings, but every ingredient here is naturally free of that concern. Tear a little fresh basil over the top and squeeze on a lemon wedge, and you have a meal that feels indulgent, fresh, and completely worry-free.

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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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