Eggless Mediterranean Shrimp Salad
This bright, herb-forward salad is the kind of meal that feels like a vacation on a plate — crisp romaine, briny Kalamata olives, tender artichoke hearts, and garlicky pan-seared shrimp all pulled together by a zippy lemon-oregano vinaigrette. The dressing gets a subtle warmth from turmeric and ginger, which makes it taste far more complex than the handful of pantry staples it actually requires. Salads like this can sometimes rely on creamy, egg-based dressings to feel satisfying, but the olive oil and lemon base here delivers plenty of richness and brightness without any of that. The shrimp are cooked quickly in a hot skillet with garlic until just opaque, so they stay juicy and never rubbery — timing and a single-layer sear are the real secrets. Everything comes together fast, making it an ideal weeknight dinner that still looks impressive enough to serve to guests. A final drizzle of the reserved dressing and a scatter of fresh basil right before serving keeps every bite lively and fresh.
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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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