Nightshade Free Mediterranean Shrimp Salad
Bright, fresh, and packed with bold Mediterranean flavors, this shrimp salad is the kind of meal that feels indulgent without any of the heaviness. Crisp romaine, cool cucumber, briny Kalamata olives, and tender artichoke hearts form the base — a lineup that's naturally free of tomatoes, peppers, and other nightshades without sacrificing a single bit of color or excitement on the plate. The dressing is where things really sing: a zesty blend of lemon juice, lemon zest, apple cider vinegar, oregano, turmeric, and ginger that brings warmth and brightness in equal measure. Pan-seared shrimp cooked with garlic and a touch of ginger get layered right on top, adding satisfying protein and a gorgeous golden finish. One of the trickier parts of eating nightshade-free is navigating Mediterranean-inspired dishes, which often lean heavily on tomatoes or roasted peppers for depth — this recipe sidesteps all of that without feeling like anything is missing. Everything comes together quickly in a skillet and a mixing bowl, making it a genuinely weeknight-friendly option that still looks impressive enough to serve to guests. Finish with a squeeze of fresh lemon and a scatter of torn basil, and you've got a plate that's as beautiful as it is satisfying.
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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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