Cinnamon Free Mediterranean Shrimp Salad
Bright, briny, and packed with bold Mediterranean flavors, this shrimp salad is the kind of meal that feels like a restaurant plate but comes together in your own kitchen with minimal fuss. Crisp romaine, Kalamata olives, artichoke hearts, and fresh cucumber form a hearty base that holds up beautifully under a lemony, herb-forward dressing. The vinaigrette gets its depth from dried oregano, a touch of turmeric, and fresh lemon zest — no warming spices like cinnamon anywhere in sight, which can be a real relief when so many Mediterranean-inspired recipes sneak it in. The shrimp are seared quickly in olive oil with garlic and a hint of ginger, keeping them juicy and flavorful without any spice blends that might hide unwanted ingredients. Apple cider vinegar adds just enough tang to the dressing to balance the richness of the olive oil, and the whole thing comes together in a way that feels genuinely vibrant and satisfying. Serve it straight from the pan to the plate for the best texture, and don't skip the extra squeeze of lemon at the end — it ties everything together perfectly.
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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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