Celery Free Mediterranean Shrimp Salad

Total time28 min

Prep time20 min

Cook time8 min

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 really sing — a zippy blend of lemon juice, lemon zest, apple cider vinegar, olive oil, oregano, turmeric, and ginger that tastes far more complex than the effort it takes to whisk together. For anyone navigating a celery-free lifestyle, this recipe is a natural fit: every ingredient is straightforward, and there are no hidden stalks or celery seed lurking in the spice blend or dressing. 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. Fresh parsley and optional torn basil finish the whole thing off with a pop of herby freshness. It's a satisfying, produce-forward meal that works just as well for a weeknight dinner as it does for impressing guests.

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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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