Sesame Free Mediterranean Shrimp Salad
This bright, herb-forward salad is the kind of meal that feels like a vacation on a plate — crisp romaine, briny Kalamata olives, tender artichoke hearts, and garlicky seared shrimp all pulled together by a zesty lemon-oregano vinaigrette. The dressing gets a subtle warmth from turmeric and ginger, which makes it taste far more complex than the handful of pantry staples it actually requires. Sesame has a way of sneaking into Mediterranean-inspired dishes through tahini-based dressings or store-bought spice blends, but every component here is built from scratch with straightforward, easy-to-verify ingredients. The shrimp are cooked quickly in olive oil with garlic and a touch of ginger, so they stay juicy and pick up just enough flavor without any marinades or sauces to second-guess. Tossing the salad in two-thirds of the dressing before plating — then finishing with the rest — means every bite is well-coated without getting soggy. Fresh parsley and optional torn basil keep things lively and aromatic right up until the moment you serve it. It's an impressive, satisfying dish that comes together in one skillet and one bowl, making cleanup as easy as the cooking itself.
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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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