MSG Free Mediterranean Shrimp Salad
This bright, satisfying salad is everything a warm-weather meal should be — crisp romaine, briny Kalamata olives, tender artichoke hearts, and perfectly seared shrimp all brought together with a zesty lemon and olive oil dressing. The flavors are bold and layered without relying on any packaged seasonings, flavor enhancers, or processed shortcuts that so often sneak unwanted additives onto your plate. Every ingredient here is whole and straightforward, from the fresh garlic and herbs to the apple cider vinegar and lemon zest that give the dressing its bright, tangy backbone. The shrimp are seasoned simply with sea salt and ginger, then cooked quickly in a hot skillet until just opaque — a technique that keeps them juicy and flavorful without anything extra. Turmeric and oregano in the dressing add warmth and depth that make this feel far more complex than the ingredient list suggests. It comes together in one skillet and one big bowl, making cleanup as easy as the cooking itself. Serve it straight away with a squeeze of fresh lemon and you have a complete, vibrant meal that genuinely delivers on every level.
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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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