Gluten Free Mediterranean Shrimp Salad
This vibrant, 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 juicy pan-seared shrimp all coming together in one stunning bowl. The dressing is where the magic really happens: a bright, zesty blend of lemon juice, lemon zest, apple cider vinegar, oregano, turmeric, and ginger that tastes far more complex than the few minutes it takes to whisk together. Every single ingredient here is naturally free of gluten, so there's no swapping, substituting, or label-squinting required — just straightforward, delicious cooking. The shrimp are sautéed quickly with garlic and a touch of ginger until perfectly opaque, which keeps them tender rather than rubbery and adds a warm, savory note that plays beautifully against the cool, crisp vegetables. Reserving a third of the dressing to drizzle over the finished dish is a small step that makes a big difference, layering flavor from the bottom of the bowl all the way to the top. Torn fresh basil scattered over everything at the end gives it that final pop of color and fragrance that makes this feel genuinely restaurant-worthy. It's an easy weeknight dinner that also cleans up fast — which is always a win.
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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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