Wheat Free Mediterranean Shrimp Salad
Bright, briny, and loaded with color, this Mediterranean shrimp salad is the kind of meal that feels like a restaurant plate but comes together in your own kitchen with minimal fuss. Crisp romaine, cool cucumber slices, Kalamata olives, and tender artichoke hearts form a base that's already packed with flavor before the shrimp even hit the pan. The dressing — a zippy blend of extra-virgin olive oil, fresh lemon juice, apple cider vinegar, oregano, turmeric, and ginger — ties everything together with a warmth that's a little unexpected and completely addictive. For anyone navigating wheat sensitivities, this recipe is naturally in the clear. Every single ingredient here, from the shrimp to the olives to the fresh herbs, is free of wheat by nature — no swaps needed, no label-scanning required. That's a genuine relief when so many dressed salads and marinades sneak in soy sauce, malt vinegar, or other wheat-containing ingredients without much warning. The shrimp are seared quickly in a hot skillet with garlic and ginger until just opaque, which keeps them juicy rather than rubbery. A final scatter of torn fresh basil and a squeeze of lemon over the top makes the whole bowl feel vibrant and alive. It's a satisfying, protein-rich main that works just as well for a weeknight dinner as it does for impressing guests.
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Learn more →Ingredients
4 servings
For the dressing
- ¼ cup extra-virgin olive oil
See allPrivate 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
- 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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