Pecan Free Mediterranean Shrimp Salad

Total time28 min

Prep time20 min

Cook time8 min

Bright, briny, and loaded 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, Kalamata olives, artichoke hearts, and fresh herbs form a hearty base that's anything but a sad desk salad. The dressing is a punchy blend of lemon juice, lemon zest, apple cider vinegar, oregano, turmeric, and ginger — it's vibrant and a little unexpected in the best possible way. The shrimp are seared quickly in garlic-infused olive oil until perfectly opaque, then layered right over the dressed greens so every bite gets a little of everything. Since the whole dish is built from fresh produce, seafood, and pantry staples, there's no need to scan labels or worry about cross-contact with tree nuts — it's naturally free of them without any substitutions required. Serve it straight from the skillet with a squeeze of fresh lemon and you've got a satisfying, feel-good dinner that's as easy to pull off on a weeknight as it is impressive enough for guests.

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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
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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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