Carrageenan Free Mediterranean Shrimp Salad
Bright, briny, and loaded with color, this Mediterranean shrimp salad is the kind of meal that looks like it came from a seaside restaurant but comes together entirely in your own kitchen. Crisp romaine, cool cucumber, Kalamata olives, and tender artichoke hearts form a bold base, while pan-seared garlic shrimp bring the whole thing to life. The homemade dressing — built from extra-virgin olive oil, fresh lemon juice, apple cider vinegar, oregano, turmeric, and ginger — is where the real magic happens, and because you're whisking it yourself, you know exactly what's in it. That matters more than it might seem, since carrageenan is a common additive in bottled dressings and some processed seafood products, and avoiding it means going back to basics. Here, every ingredient is whole and straightforward, so there's nothing hidden and nothing to second-guess. The shrimp cook fast over high heat with garlic and a touch of ginger, turning golden and opaque in just a few minutes before landing right on top of the dressed greens. It's a satisfying, feel-good plate that works equally well for a weeknight dinner or a lunch worth actually looking forward to.
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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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