Mediterranean Salad w/Shrimp

This Mediterranean Salad w/Shrimp is light and bright with an occasional hit of saltiness. It’s for everyone – not just folks on the AIP!

Mediterranean Salad with Shrimp and a lemon wedge on a white plate
Mediterranean Salad with Shrimp (AIP/Paleo)
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When the weather starts to warm, I gravitate toward lighter fare, donโ€™t you? This beautiful plate has welcomed spring with a bang in my house.  It didnโ€™t actually start in my house, though…

Restaurant Inspo

There is a restaurant in town whose owner has Celiac, and understands the need for highly customizable dishes.  (I thank the AIP food gods for this place.)  They have a Mediterranean salad that I order all the time, and I tell them, โ€œNo peppers, no tomatoes, no feta cheese, add this and that and yadda, yadda, yadda…โ€ and before long, I realized I had created my own dish.

There is avocado in here, but if avocado doesnโ€™t love you, feel free to leave it out.  It will still be amazing.  I mean, a vinaigrette with fresh oregano?  A little arugula?  Some Kalamata olives?  Succulent shrimp?  Whatโ€™s not to love?!

Omega 3 vs. Omega 6

Closeup of Mediterranean Salad w/Shrimp
Mediterranean Salad w/Shrimp

BTW, how are you doing on your fish intake?  Apparently, we should be having some kind of fish three times a week.  (Donโ€™t quote me on that stat.  I could very well be wrong.  Seriously, donโ€™t.)  We need to improve our Omega 6 to Omega 3 ratio by getting some more fishy stuff into us.  (OK, that I did read in Dr. Sarah Ballantyneโ€™s The Paleo Approach: Reverse Autoimmune Disease and Heal Your Body)

Please enjoy this salad.  Please enjoy this spring.  Please enjoy this life.

So much ๐Ÿ’—,

Wendi

Mediterranean Salad w/Shrimp

Recipe by Wendi’s AIP Kitchen – http://www.wendisaipkitchen.com Course: MainCuisine: Mediterranean, AIP, PaleoDifficulty: Easy
Servings

2

servings
Prep time

30

minutes
Cooking time

10

minutes

This Mediterranean Salad w/Shrimp is light and bright with an occasional hit of saltiness. It’s for everyone – not just folks on the AIP!

Ingredients

  • 12 large raw shrimp in the shell

  • 2 TBSP fresh-squeezed lemon juice

  • 2 TBSP extra virgin olive oil (aka EVOO)

  • 4 cups chopped Romaine lettuce, loosely packed

  • 1 cup arugula, packed

  • 1 cup chopped, seeded cucumber (peeled, if desired)

  • 1/2 cup halved Kalamata olives

  • 1/4 cup thinly sliced red onion

  • Sea salt for sprinkling

  • 1 avocado, peeled, pitted and chopped (optional)

  • Lemon wedges for garnish (optional)

  • For the dressing:๏ปฟ

  • 1 TBSP lemon juice

  • 1 TBSP white wine vinegar

  • 2 TBSP extra virgin olive oil

  • 1/4 tsp sea salt

  • 1 TBSP chopped fresh oregano

Directions

  • Prepare the shrimp: peel the shrimp down to the last segment, leaving the tail. ย (You can devein them, too, but I donโ€™t usually bother with that. ย Itโ€™s a pain, and Iโ€™m not scared to eat whatever that shrimpy ate.) ย Give them a little rinse, and let drain.
  • In a smallish bowl, whisk together 2 tablespoons lemon juice and 2 tablespoons EVOO. ย Add the shrimp to the bowl, and turn to coat. ย Set aside.
  • In a large bowl, place lettuce, arugula, cucumber, olives, and red onion. ย (Donโ€™t add the avocado, yet. ย Do it at the last minute so that it doesnโ€™t turn brown.)
  • Turn your broiler on high. ย While it is getting good and hot, skewer the shrimp. ย Place them on a foil-lined baking tray. ย (Optimally, you have skewers that reach across the tray so that the shrimp are not actually on the tray.) ย Sprinkle the shrimp with sea salt. ย Place the tray under the broiler until shrimp are bright pink and cooked through – maybe ten minutes.
  • Make the dressing: whisk all the ingredients. ย Done.
  • Add avocado, if using, to the salad. ย Add just enough dressing to the salad so that all the elements are kissed with dressing when combined. ย Toss the salad, and serve the rest of the dressing at table.
  • By now, the shrimp are done. ย Remove them from the oven. ย Let cool just long enough so that you can handle the skewers. ย Remove the shrimp from the skewers.
  • Serve! ย Arrange the salad on two plates. ย Arrange six shrimp around the edge of each plate. ย Garnish with lemon wedges.
  • Enjoy the brightness of each bite, feel the goodness nourishing you, and find at least five things to be grateful for by the time youโ€™re done eating your salad. ย Itโ€™s good for you health. ย ๐Ÿ’—๐Ÿ˜‹๐Ÿ’—

Notes

  • This recipe is scaled for two people. I may be wrong, but I don’t think the kids are going to be into this one…

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2 Comments

  1. Pingback: Paleo AIP Recipe Roundtable #263

  2. Pingback: Shrimp Fried "Rice" (AIP/Paleo) - Wendi's AIP Kitchen

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