Paleo Mediterranean Shrimp Salad

Total time28 min

Prep time20 min

Cook time8 min

Bright, briny, and loaded with color, this shrimp salad is the kind of meal that feels indulgent without any of the heaviness. Crisp romaine, cool cucumber, Kalamata olives, and tender artichoke hearts form a base that's already packed with flavor before the shrimp even hit the pan. The dressing is where things get interesting — a zesty blend of extra-virgin olive oil, fresh lemon juice, apple cider vinegar, oregano, turmeric, and ginger that ties every component together with a warm, herby kick. Grain-free eating can sometimes feel like you're giving something up, but a bowl this satisfying makes that concern disappear fast. The shrimp are seared quickly in garlic-infused olive oil until perfectly opaque, which takes only a few minutes and delivers a ton of flavor with minimal effort. Every ingredient here is whole and unprocessed, so there's no need to scan labels or second-guess anything — just real food done really well. Finish it with fresh basil and a squeeze of lemon, and you've got a restaurant-worthy plate that comes together in your own kitchen.

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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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