Oats Free Mediterranean Shrimp Salad

Total time28 min

Prep time20 min

Cook time8 min

This bright, herb-forward salad is the kind of meal that feels like a vacation on a plate — crisp romaine, briny Kalamata olives, tender artichoke hearts, and garlicky seared shrimp all pulled together by a zippy lemon-oregano dressing. The dressing itself is a standout, built from extra-virgin olive oil, fresh lemon juice, apple cider vinegar, turmeric, and ginger for a layer of warmth that lifts the whole bowl. Every single ingredient here is naturally free of oats and oat derivatives, so there's no label-scanning or substitution stress involved — just straightforward, clean cooking. The shrimp are pan-seared quickly over high heat with garlic and a touch of ginger, which means they stay juicy and pick up just enough golden flavor without overcooking. Tossing the salad in two-thirds of the dressing before plating and reserving the rest to drizzle over the shrimp is a small move that makes a big difference in how every bite tastes. Fresh parsley and optional torn basil add a finishing brightness that makes this feel genuinely restaurant-worthy. It comes together in one skillet and one bowl, which means less cleanup and more time enjoying it.

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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
See all
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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