Citric Acid Free Mediterranean Shrimp Salad

Total time28 min

Prep time20 min

Cook time8 min

Citric Acid Free Mediterranean Shrimp Salad

Bright, herbaceous, and loaded with satisfying textures, this Mediterranean shrimp salad is the kind of meal that feels like a restaurant plate but comes together entirely in your own kitchen. Avoiding citric acid — the additive, not the natural kind found in whole fruit — can be genuinely tricky with salads, since bottled dressings and brined ingredients are common culprits. Here, the dressing is whisked together from scratch using fresh lemon juice, lemon zest, apple cider vinegar, olive oil, and warm spices like turmeric and ginger, so you know exactly what's going into every bite. The Kalamata olives and artichoke hearts bring that briny, savory depth that makes Mediterranean food so craveable, while crisp romaine and cool cucumber keep things fresh and light. Pan-seared shrimp cooked with garlic and a touch of ginger go on top still warm, which is a small detail that makes a big difference in the final dish. Everything gets finished with a drizzle of the remaining dressing and a scatter of fresh basil, and it's genuinely hard not to go back for seconds.

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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
See all
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
Chef's tip
Choose canned artichoke hearts in water, not marinated.
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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