Cashew Free Mediterranean Shrimp Salad
Bright, briny, and loaded with bold Mediterranean flavors, this shrimp salad is the kind of meal that feels like a restaurant dish but comes together entirely in your own kitchen. Crisp romaine, cool cucumber, Kalamata olives, and tender artichoke hearts form a hearty base that holds up beautifully under a warm pile of garlicky seared shrimp. The dressing is where things get really interesting — a zippy blend of lemon juice, lemon zest, apple cider vinegar, oregano, turmeric, and ginger that tastes layered and complex despite being whisked together in under two minutes. For anyone navigating tree nut allergies or sensitivities, this recipe is a genuinely satisfying option because every single ingredient is naturally free of cashews and there are no sneaky nut-based additions hiding in the dressing or the protein. Searing the shrimp in a hot skillet with garlic and a touch of ginger gives them a savory, slightly aromatic edge that pairs perfectly with the tangy vinaigrette. Fresh basil scattered over the top at the end adds a fragrant finishing note that makes the whole bowl feel a little special. Serve it with lemon wedges on the side and you have a complete, vibrant meal that is as easy to pull off on a weeknight as it is impressive enough for company.
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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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