Rye Free Mediterranean Shrimp Salad

Total time28 min

Prep time20 min

Cook time8 min

This bright, satisfying salad is everything you want from a warm-weather meal — crisp romaine, briny Kalamata olives, tender artichoke hearts, and juicy pan-seared shrimp all brought together by a zesty lemon-herb dressing. The dressing itself is a standout: extra-virgin olive oil, fresh lemon juice and zest, apple cider vinegar, oregano, turmeric, and a hint of ginger create something layered and vibrant without a drop of anything grain-based. Every single ingredient here is naturally free of rye, so there's no need to scrutinize labels or worry about hidden grain additives sneaking into your bowl. The shrimp are cooked quickly in a hot skillet with garlic and ginger until perfectly opaque, then arranged right over the dressed greens so they stay warm and fragrant against the cool, crunchy vegetables. It's the kind of dish that looks impressive enough for guests but comes together fast enough for a weeknight dinner. Serve it with a squeeze of fresh lemon and you've got a complete, colorful plate that genuinely delivers on flavor.

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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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