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.
About FigFig 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
- 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!