Seeds Free Mediterranean Shrimp Salad

Total time28 min

Prep time20 min

Cook time8 min

This vibrant, sun-drenched salad brings together plump sautéed shrimp, crisp romaine, briny Kalamata olives, and tender artichoke hearts for a bowl that feels like a seaside lunch somewhere along the Aegean coast. The bright, herby dressing — built from extra-virgin olive oil, fresh lemon juice, apple cider vinegar, oregano, turmeric, and ginger — ties everything together with a bold, zesty punch that is anything but boring. Every single ingredient here is naturally free from seeds, so there is no need to scrutinize labels or swap anything out; the recipe just works as written. Sautéing the shrimp in a hot skillet with garlic and a touch of ginger takes only a few minutes and delivers that perfectly pink, opaque result that makes a salad feel genuinely satisfying rather than an afterthought. The layered textures — crunchy cucumber, silky artichoke, juicy shrimp — keep every forkful interesting from start to finish. Fresh parsley and optional torn basil add a garden-fresh lift that makes the whole dish feel effortlessly elegant. It is the kind of weeknight dinner that looks impressive enough for company but comes together with very little fuss.

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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
See all
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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