Mediterranean Diet Friendly Mediterranean Shrimp Salad
This salad is a bright, satisfying bowl that hits every note you want from a warm-weather meal — crisp romaine, briny Kalamata olives, tender artichoke hearts, and garlicky pan-seared shrimp all coming together in one stunning dish. The dressing is where things get really interesting: extra-virgin olive oil, fresh lemon juice and zest, apple cider vinegar, oregano, turmeric, and ginger create a tangy, aromatic vinaigrette that tastes far more complex than the effort required. Shrimp cook in just a few minutes in a hot skillet with garlic and a touch of ginger, so the whole meal comes together quickly without sacrificing any depth of flavor. This kind of eating — lean protein, plenty of vegetables, heart-healthy olive oil, and bold herbs — is exactly what makes this style of cooking so appealing and so easy to sustain long-term. Nothing here is processed or hard to find, and every ingredient earns its place on the plate. Serve it straight from the skillet with a squeeze of fresh lemon and you have a restaurant-quality meal that genuinely feels like a treat rather than a compromise.
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!