Peanut Free Mediterranean Shrimp Salad
Bright, fresh, and packed with bold Mediterranean flavors, this shrimp salad is the kind of meal that feels like a restaurant dish but comes together entirely in your own kitchen. Crisp romaine, briny Kalamata olives, tender artichoke hearts, and cool cucumber form the base, while a zesty lemon-oregano dressing with a hint of turmeric and ginger ties everything together beautifully. The shrimp are seared quickly in olive oil with garlic until perfectly pink and opaque, then layered right on top for a satisfying protein hit in every bite. Because every single ingredient here is whole, simple, and naturally free of peanuts or peanut-derived oils, there's no label-scanning or substitution stress involved — just clean, confident cooking. The dressing does double duty, coating the greens first and then finishing the dish with a final drizzle for maximum flavor. Serve it straight from the skillet while the shrimp are still warm against the cool salad, and don't skip the extra lemon wedges — that final squeeze really makes it sing.
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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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