Gelatin Free Mediterranean Shrimp Salad
This vibrant salad is a full meal that feels like a trip to the coast — crisp romaine, briny Kalamata olives, tender artichoke hearts, and garlicky seared shrimp all brought together by a bright lemon-herb dressing. The whole thing comes together with nothing but fresh produce, pantry staples, and a hot skillet, so every single ingredient is completely transparent and easy to verify. That matters a lot when you're navigating labels, because gelatin can sneak into unexpected places like pre-marinated proteins, bottled dressings, and even some canned goods. Here, the dressing is whisked together from scratch with olive oil, fresh lemon juice, apple cider vinegar, oregano, turmeric, and ginger — bold, tangy, and entirely plant-based in its composition. The shrimp are simply seasoned and cooked in olive oil with garlic until perfectly pink and opaque, no coatings or additives required. A scatter of fresh basil and a squeeze of lemon at the end ties everything together with that effortless Mediterranean energy. It's the kind of dish that looks impressive on the table but asks very little of you in the kitchen.
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!