Chicken Free Mediterranean Shrimp Salad
Bright, briny, and loaded with Mediterranean flavor, this shrimp salad is the kind of meal that feels like a restaurant dish but comes together entirely in your own kitchen. Plump shrimp are seared in olive oil with garlic and a hint of ginger, then laid over a generous bed of crisp romaine, cucumber, Kalamata olives, and tender artichoke hearts — every bite is a little different and completely satisfying. The dressing is where things really sing: a zippy blend of lemon juice, lemon zest, apple cider vinegar, oregano, turmeric, and ginger that ties the whole bowl together with warmth and brightness. For anyone avoiding poultry, this is the kind of protein-forward salad that never feels like a compromise — the shrimp are hearty and flavorful enough to anchor the whole dish without leaning on chicken at all. Cooking the shrimp fresh rather than using pre-cooked gives you full control over seasoning and texture, and the quick skillet method means they stay juicy and never rubbery. A scatter of fresh basil and a squeeze of lemon at the end make it feel genuinely special, whether you're serving it for a weeknight dinner or putting it out for guests.
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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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