Lupin Free Mediterranean Shrimp Salad

Total time28 min

Prep time20 min

Cook time8 min

Bright, briny, and loaded with color, this Mediterranean shrimp salad is the kind of meal that looks like it came from a seaside restaurant but comes together in your own kitchen with minimal fuss. Crisp romaine, cool cucumber, Kalamata olives, and tender artichoke hearts form a satisfying base, while pan-seared shrimp bring serious protein and a golden, garlicky finish. The homemade dressing — built on extra-virgin olive oil, fresh lemon juice, apple cider vinegar, oregano, turmeric, and ginger — ties everything together with a tangy, warmly spiced kick that store-bought versions rarely match. Lupin, a legume increasingly found in flour blends, pasta, and packaged dressings, is simply not part of this recipe at any step, so you can dig in without scanning labels or second-guessing ingredients. Every component here is whole and straightforward, which is exactly what makes this dish so reliable for anyone navigating that particular sensitivity. Serve it straight from the skillet to the plate and finish with a squeeze of fresh lemon for a dish that tastes as vibrant as it looks.

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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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