Coconut Free Mediterranean Shrimp Salad
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.
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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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