Yeast Free Mediterranean Shrimp Salad
Bright, fresh, and packed with bold Mediterranean flavors, this shrimp salad is the kind of meal that feels indulgent without any of the heaviness. Crisp romaine, cool cucumber, briny Kalamata olives, and tender artichoke hearts form a base that's already bursting with texture before the shrimp even hit the plate. The dressing is where things get really interesting — a zippy blend of extra-virgin olive oil, fresh lemon juice, apple cider vinegar, oregano, turmeric, and ginger that ties every component together beautifully. Because the whole recipe relies on whole, unprocessed ingredients, there's no need to scrutinize labels for hidden fermented additives or worry about sneaky yeast-derived flavor enhancers that show up in so many bottled dressings and marinades. The shrimp are seared quickly in garlic-infused olive oil until perfectly opaque, adding a warm, savory contrast to the cool, dressed greens beneath. It all comes together fast and lands on the table looking genuinely impressive. Serve it with a few extra lemon wedges and you've got a complete, satisfying meal that doesn't ask you to compromise on flavor or on what you're avoiding.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!