Pork Free Mediterranean Shrimp Salad
Bright, fresh, and packed with bold Mediterranean flavors, this shrimp salad is the kind of meal that feels like a treat without requiring much effort at all. Crisp romaine, cool cucumber, briny Kalamata olives, and tender artichoke hearts form a hearty base that holds up beautifully under a punchy lemon-oregano dressing with a subtle warmth from turmeric and ginger. The shrimp are seared quickly in olive oil with garlic until perfectly pink and opaque, then layered right over the top so every bite gets a little of everything. Because every single ingredient here is naturally free of pork and pork-derived products, there's no label-reading stress or ingredient swapping required — it just works as written. The dressing comes together in one bowl with pantry staples, and the whole dish moves fast once your shrimp hit the pan. Torn fresh basil and a squeeze of lemon at the end pull it all together into something that tastes far more impressive than the effort involved. This is the kind of weeknight dinner that makes you feel like you actually have your life together.
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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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