Paraben Free Mediterranean Shrimp Salad
Bright, briny, and built entirely from whole, recognizable ingredients, this shrimp salad is the kind of meal that feels indulgent without any of the usual ingredient anxiety. Parabens are synthetic preservatives that sneak into processed dressings, bottled marinades, and packaged salad kits, so making everything from scratch here is the real win. The dressing comes together in minutes — just olive oil, fresh lemon juice, apple cider vinegar, oregano, turmeric, and ginger — and every single component is something you can trace back to its source. 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 garlic-kissed shrimp are seared quickly over high heat until perfectly opaque, then layered right over the dressed greens so everything stays vibrant and fresh. A final drizzle of that lemony dressing and a handful of torn basil pull the whole bowl together in a way that feels genuinely restaurant-worthy. It's a clean, satisfying dinner that proves eating carefully doesn't mean eating boringly.
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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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