Mediterranean Diet Friendly Mediterranean Shrimp Salad

Total time28 min

Prep time20 min

Cook time8 min

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.

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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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