Soy Free Mediterranean Shrimp Salad

Total time28 min

Prep time20 min

Cook time8 min

Bright, briny, and loaded with color, this Mediterranean-inspired shrimp salad is the kind of meal that looks like it came from a seaside restaurant but comes together in your own kitchen with minimal fuss. Crisp romaine, cool cucumber, Kalamata olives, and tender artichoke hearts form a hearty base that holds up beautifully under a punchy lemon-oregano dressing with a subtle warmth from turmeric and ginger. Every single ingredient here is naturally free from soy — no tamari swaps needed, no label-scanning required, just clean whole foods from start to finish. The dressing is whisked together from olive oil, fresh lemon juice, apple cider vinegar, and dried herbs, so you know exactly what's going into it. The shrimp are seared quickly in a hot skillet with garlic and a touch of ginger until they're perfectly pink and opaque, then layered right over the dressed greens for a satisfying contrast of warm and cool. A final drizzle of the remaining dressing and a handful of torn fresh basil pull everything together into something that feels genuinely special. It's a complete, protein-packed meal that's as good for a weeknight dinner as it is for impressing guests.

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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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