Nitrate & Nitrite Free Mediterranean Shrimp Salad
Bright, fresh, and loaded 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 a base that's already packed with texture and character before the shrimp even hit the pan. The dressing — built from extra-virgin olive oil, fresh lemon juice, apple cider vinegar, oregano, turmeric, and ginger — is zingy and aromatic, tying every component together beautifully. For anyone navigating a diet that avoids preserved or cured ingredients, this recipe is a natural fit. Every single component is whole and unprocessed: fresh shrimp seasoned simply with garlic, salt, and spice, then pan-seared until perfectly opaque and pink. There are no deli meats, cured fish, or packaged shortcuts hiding in the ingredient list — just real food cooked quickly and served immediately. The shrimp come together in under five minutes in a hot skillet, making this an impressive but genuinely weeknight-friendly dinner. Serve it straight from the pan over the dressed greens and finish with a squeeze of lemon for a dish that tastes like it took far more effort than it did.
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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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