Coconut Free Mediterranean Shrimp Salad

Total time28 min

Prep time20 min

Cook time8 min

Bright, briny, and packed with bold Mediterranean flavor, 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, garlicky shrimp topper. The dressing is where things get really interesting — a zippy blend of extra-virgin olive oil, fresh lemon juice, apple cider vinegar, oregano, turmeric, and ginger that tastes far more complex than the effort it takes to whisk together. Searing the shrimp in a hot skillet with garlic and a touch of ginger gives them a savory, slightly caramelized edge that plays perfectly against the cool, dressed greens underneath. Every single ingredient here is naturally free of coconut in any form — no coconut aminos, no coconut oil, no hidden coconut derivatives lurking in a store-bought sauce — so you can cook with complete confidence. Fresh basil and a squeeze of lemon at the end lift the whole dish and make it feel genuinely special. This one is equally at home as a weeknight dinner or something you'd proudly set out for guests.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!