Seeds Free Mediterranean Shrimp Salad
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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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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