Pescatarian Mediterranean Shrimp Salad

Total time28 min

Prep time20 min

Cook time8 min

This salad is a full-on flavor celebration — crisp romaine, briny Kalamata olives, tender artichoke hearts, and perfectly seared shrimp all brought together by a bright, herby dressing that you'll want to put on everything. The dressing itself is a standout: olive oil, fresh lemon juice, apple cider vinegar, oregano, turmeric, and a hint of ginger create something that feels both classic and a little unexpected. The shrimp are cooked simply in garlic-infused olive oil until just opaque, which keeps them juicy and lets the seasoning shine without overwhelming the rest of the bowl. For anyone eating seafood but skipping meat, this is the kind of recipe that proves you're not missing a thing — it's hearty, satisfying, and genuinely exciting to eat. Everything comes together in one skillet and one big mixing bowl, so cleanup is minimal and the whole process feels relaxed rather than fussy. Serve it straight away with a squeeze of fresh lemon and a scatter of torn basil for a finish that looks as good as it tastes.

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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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