Shrimp and Artichoke Green Salad with Lemon Vinaigrette

Shrimp and Artichoke Green Salad with Lemon Vinaigrette

  • Prep time: 20 Minutes

  • Cook Time: 5 Minutes

  • 4-6 Servings

This Shrimp and Artichoke Green Salad is made with quick and easy Italian-herb shrimp, lots of artichoke hearts, fresh tomatoes, toasted pine nuts, and then it’s all tossed together with a zesty lemon vinaigrette. So simple, yet so much flavor!

Ingredients

  • GREEN SALAD INGREDIENTS:

    • 1 batch Italian herb shrimp (see below)

    • 1 batch Lemony Vinaigrette (see below)

    • 5 ounces (about 5–6 cups) spring greens

    • 2 cups diced tomatoes, cut into bite-sized pieces

    • 1 (14 ounce) jar quartered artichoke hearts, drained and roughly chopped

    • half of a small red onion, peeled and thinly-sliced

    • 1/2 cup toasted pine nuts

    • lots of freshly-grated Parmesan cheese

  • ITALIAN HERB SHRIMP INGREDIENTS:

    • 8 ounces (1/2 pound) raw shrimp, peeled (or tail-on), deveined, and thawed

    • 1 tablespoon Italian seasoning, store-bought or homemade

    • salt and freshly-cracked black pepper

    • 1 tablespoon extra-virgin olive oil

  • LEMONY VINAIGRETTE INGREDIENTS:

    • 1/3 cup extra-virgin olive oil

    • 3 tablespoons red wine vinegar

    • 3 tablespoons freshly-squeezed lemon juice

    • 1 teaspoon Italian seasoning, store-bought or homemade

    • 1/2 teaspoon Kosher salt

    • 1/2 teaspoon freshly-cracked black pepper

    • 1 garlic clove, pressed or minced

    • (optional: 1 teaspoon honey, if you’d like a sweeter dressing)

INSTRUCTIONS

TO MAKE THE GREEN SALAD:

  1. Add all ingredients together in a large bowl, and toss until evenly combined.  Serve immediately, garnished with extra Parmesan cheese and freshly-cracked black pepper if desired.

TO MAKE THE ITALIAN HERB SHRIMP:

  1. Sprinkle shrimp evenly on both sides with the Italian seasoning, and a few generous pinches of salt and pepper.

  2. Heat oil in a large saute pan over medium-high heat.  Add shrimp and cook for 4-5 minutes, stirring and flipping occasionally, until the shrimp are pink and cooked through and no longer opaque.  Remove from heat and serve immediately.

TO MAKE THE LEMONY VINAIGRETTE:

  1. Whisk all ingredients together until combined.



Also in Recipes and Food Pairing

Crispy Fish Tacos
Crispy Fish Tacos