Oats Free Mediterranean Shrimp Salad
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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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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