Tree Nut Free Mediterranean Shrimp Salad
Bright, briny, and packed with bold Mediterranean flavors, this shrimp salad is the kind of meal that feels restaurant-worthy but comes together entirely in your own kitchen. Crisp romaine, cool cucumber, Kalamata olives, and tender artichoke hearts form a hearty base that holds up beautifully under a warm pile of garlicky seared shrimp. The dressing is where things get really interesting — olive oil, fresh lemon, apple cider vinegar, oregano, turmeric, and ginger create a tangy, slightly warm vinaigrette that ties every element together. Every single ingredient here is naturally free of tree nuts, so there's no need to scrutinize labels or worry about sneaky nut oils hiding in a bottled dressing. The shrimp cook fast in a hot skillet with garlic and a touch of ginger, going from raw to perfectly opaque in just a few minutes — a technique that keeps them juicy rather than rubbery. Fresh parsley and optional torn basil add a pop of herby brightness right before serving, making the whole bowl look as good as it tastes. This is the kind of weeknight dinner that genuinely feels like a treat.
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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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