Red Meat Allergy Friendly Mediterranean Shrimp Salad
This bright, satisfying salad is everything a warm-weather meal should be — crisp romaine, briny Kalamata olives, tender artichoke hearts, and garlicky pan-seared shrimp all brought together by a zesty lemon-oregano dressing. Shrimp is the star protein here, making it a naturally smart choice for anyone managing a red meat allergy without wanting to sacrifice a hearty, filling dish. The dressing gets a subtle warmth from turmeric and ginger, which layer beautifully with the fresh lemon juice and apple cider vinegar in a way that feels both vibrant and a little unexpected. Cooking the shrimp in a hot skillet with garlic means you get beautifully pink, perfectly opaque bites in just a few minutes — no guesswork, no fuss. Every ingredient in this bowl is straightforward and easy to verify, so there's no stress about hidden animal proteins sneaking into your meal. It comes together in stages that flow naturally, and the final plate looks genuinely impressive whether you're feeding yourself on a weeknight or serving guests. Finish with a squeeze of fresh lemon and torn basil, and you've got something that tastes like it came from a coastal restaurant kitchen.
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Learn more →Ingredients
4 servings
For the dressing
- ¼ cup extra-virgin olive oil
See allPrivate 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
- 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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