Mushroom Free Mediterranean Shrimp Salad
Bright, coastal, and loaded with bold Mediterranean flavors, this shrimp salad is the kind of meal that feels like a treat without requiring much effort at all. Crisp romaine, cool cucumber, briny Kalamata olives, and tender artichoke hearts form a hearty base that holds up beautifully under the warm, garlicky shrimp. The dressing is a standout — a zippy blend of lemon juice, lemon zest, apple cider vinegar, olive oil, oregano, turmeric, and ginger that ties every component together with a little sunshine and spice. For anyone navigating a mushroom-free lifestyle, this recipe is a genuinely satisfying option because every single ingredient is clean and straightforward — no hidden fungi lurking in sauces, broths, or seasoning blends. The shrimp are seared quickly in a hot skillet with garlic and ginger until just opaque, which keeps them juicy and flavorful without any fuss. Fresh parsley and optional torn basil add a herby finish that makes the whole bowl feel restaurant-worthy. Serve it immediately with a squeeze of lemon and you have a complete, vibrant meal that delivers on every level.
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
See allPrivate 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
- 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!