Gut Friendly Mediterranean Shrimp Salad

Total time28 min

Prep time20 min

Cook time8 min

This bright, satisfying salad is built around a base of crisp romaine, cool cucumber, briny Kalamata olives, and tender artichoke hearts — a lineup that delivers serious flavor while being genuinely kind to your digestive system. The dressing is where things get interesting: extra-virgin olive oil, fresh lemon juice, apple cider vinegar, and a pinch each of turmeric and ginger come together into something tangy, warming, and deeply nourishing. Those anti-inflammatory spices aren't just for show — they're the kind of ingredients that make a meal feel like it's actually working with your body rather than against it. The shrimp are seared quickly in a hot skillet with garlic and ginger until just opaque, keeping them juicy and light rather than heavy or greasy. Everything gets layered together and finished with a final drizzle of that herby dressing and a handful of torn fresh basil, so each bite has texture, brightness, and depth. It's the kind of dish that feels indulgent but leaves you feeling genuinely good afterward — no bloat, no regret, just a clean and colorful plate you'll want to make on repeat.

About Fig

Fig 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
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
See all
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!