Rice Free Mediterranean Shrimp Salad
This salad is a bright, satisfying bowl of everything good about coastal cooking — crisp romaine, briny Kalamata olives, tender artichoke hearts, and garlicky pan-seared shrimp all brought together with a zippy lemon-herb dressing. The vinaigrette gets its depth from olive oil, fresh lemon juice and zest, apple cider vinegar, oregano, turmeric, and a touch of ginger, which makes every bite feel layered and alive. Shrimp cook fast in a hot skillet with garlic, and the trick of flipping them just once keeps them juicy and perfectly opaque rather than rubbery. Because every component here is naturally grain-free, there's no need to swap anything out or hunt for specialty products — it just works as written. Meals like this can be tricky when you're avoiding grains, since so many restaurant-style salads sneak in croutons or grain-based fillers, but this one is completely built around fresh produce, seafood, and good olive oil. It comes together in stages that are easy to manage, and the leftover dressing doubles beautifully as a dip or drizzle for anything else on the table. Serve it straight from the skillet while the shrimp are still warm for the best contrast against the cool, crisp greens.
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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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