Emulsifier Free Mediterranean Shrimp Salad

Total time28 min

Prep time20 min

Cook time8 min

Emulsifier Free Mediterranean Shrimp Salad

This vibrant shrimp salad is everything a warm-weather meal should be — bright, satisfying, and packed with bold Mediterranean flavors. Crisp romaine, briny Kalamata olives, tender artichoke hearts, and cool cucumber come together under a punchy lemon-herb dressing that you whisk together yourself from olive oil, fresh lemon juice, apple cider vinegar, and a handful of spices. That homemade dressing is the real key here: store-bought versions almost always sneak in emulsifiers like lecithin or polysorbates to keep things shelf-stable, but this one holds together beautifully with nothing more than a good whisk and quality extra-virgin olive oil. Every single ingredient in this recipe is whole and recognizable, which makes it genuinely easy to trust what's on your plate. The shrimp are pan-seared with garlic, ginger, and a touch of salt until perfectly opaque — simple technique, serious flavor payoff. A final drizzle of the remaining dressing and a scatter of fresh basil bring the whole bowl together in a way that feels restaurant-worthy without the effort. It's the kind of clean, craveable dinner you'll want on repeat all season long.

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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
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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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