Name: Shrimp and Artichoke Green Salad Recipe
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Cuisine: Mediterranean
Ingredients: For Green Salad:; 5 oz spring greens; 2 cups tomatoes; 14 oz artichoke hearts; ½ small red onion; ½ cup Pine nuts; parmesan cheese; For Italian Herb Shrimp:; 8 oz raw shrimp; 1 tbsp Italian Seasoning; salt; black pepper; 1 tbsp extra-virgin olive oil; For Lemony Vinaigrette:; ⅓ cup extra-virgin olive oil; 3 tbsp red wine vinegar; 3 tbsp lemon juice; 1 tsp Italian Seasoning; ½ tsp kosher salt; ½ tsp black pepper; 1 garlic clove; 1 tsp honey

Craving a fresh, flavorful salad? Look no further! This recipe combines succulent shrimp, delicate artichoke hearts, and a variety of fresh vegetables to create a salad that's both hearty and healthy. The lemony vinaigrette and Italian herb seasoning add a tangy kick that elevates this salad from simple to sublime. Perfect for a light lunch or as a side dish for dinner.

Photos of Shrimp and Artichoke Green Salad Recipe

Most of the ingredients used in this recipe are common and easily available. However, artichoke hearts might not be a staple in every pantry. They are usually found in the canned vegetables section of the supermarket. Pine nuts are another ingredient that you might not have on hand. They can be found in the nuts or baking aisle. Remember to look for raw shrimp in the seafood section.

Ingredients for Shrimp and Artichoke Green Salad

Spring greens: A mix of young, tender, leafy vegetables. Provides a variety of textures and flavors, from sweet to slightly bitter.

Tomatoes: Adds fresh, juicy flavor to the salad.

Artichoke hearts: They have a unique, slightly nutty flavor and soft texture.

Red onion: Gives a sharp, spicy, and slightly sweet flavor.

Pine nuts: Add a slight crunch and a rich, buttery flavor.

Parmesan cheese: Adds a sharp, savory flavor.

Raw shrimp: The star of the salad. When cooked correctly, they are plump, juicy, and slightly sweet.

Italian seasoning: A blend of dried herbs typically used in Italian cuisine. Gives a robust, earthy flavor.

Extra-virgin olive oil: Used for cooking and in the salad dressing. Provides richness and depth of flavor.

Red wine vinegar: Adds sharpness and tanginess to the salad dressing.

Lemon juice: Brightens up the flavors.

Garlic clove: Gives a spicy, pungent flavor.

Honey: Balances out the acidity in the salad dressing.

One reader, Ebony Bishop says:

This shrimp and artichoke green salad recipe is a game-changer! The combination of fresh ingredients and zesty lemony vinaigrette creates a burst of flavors. The Italian herb shrimp adds a delightful touch. It's a refreshing and satisfying dish that's perfect for a light and healthy meal. Highly recommended!

Ebony Bishop

Techniques for Crafting the Perfect Shrimp and Artichoke Green Salad

How to cook Italian herb shrimp: Season the shrimp with Italian seasoning, salt, and pepper. Heat olive oil in a large sauté pan over medium-high heat, then cook the shrimp for 4 to 5 minutes until pink and cooked through.

How to make lemony vinaigrette: Whisk together olive oil, red wine vinegar, lemon juice, Italian seasoning, salt, pepper, garlic, and honey until well combined.

How to assemble green salad: Combine spring greens, tomatoes, artichokes, onions, pine nuts, and cooked shrimp in a large bowl. Toss with the lemony vinaigrette until evenly combined. Serve garnished with Parmesan cheese and freshly-cracked black pepper.

How To Make Shrimp and Artichoke Green Salad

Toss together a filling and refreshing bowl of green salad for lunch today! It’s loaded with tender shrimp and tasty artichoke for a fuller meal.

Preparation: 20 minutes

Cooking: 5 minutes

Total: 25 minutes

Serves:

Ingredients

For Green Salad:

5ozspring greens
2cupstomatoes,diced, cut into bite-sized pieces
14ozartichoke hearts,drained, roughly chopped, quartered
½small red onion,peeled, thinly-sliced
½cuppine nuts,toasted
parmesan cheese,freshly-grated

For Italian Herb Shrimp:

8ozraw shrimp,peeled, deveined, thawed
1tbspItalian seasoning
salt
black pepper,freshly-cracked
1tbspextra-virgin olive oil

For Lemony Vinaigrette:

⅓cupextra-virgin olive oil
3tbspred wine vinegar
3tbsplemon juice,freshly-squeezed
1tspItalian seasoning
½tspkosher salt
½tspblack pepper,freshly-cracked
1garlic clove,pressed or minced
1tsphoney,optional

Instructions

Italian Herb Shrimp:

Sprinkle the shrimp evenly on both sides with the Italian seasoning, and a few generous pinches of salt and pepper.
Heat the oil in a large sauté pan over medium-high heat.
Add shrimp, then cook for 4 to 5 minutes, stirring and flipping occasionally, until the shrimp are pink and cooked through and no longer opaque. Remove from heat.

Lemony Vinaigrette:

Whisk the olive oil, red wine vinegar, lemon juice, Italian seasoning, salt, pepper, garlic and honey together until combined. Set aside.

Green Salad:

Add the spring greens, tomatoes, artichokes, onions, pine nuts, tomatoes, shrimp and lemony vinaigrette together in a large bowl, then toss until evenly combined.
Serve garnished with extra Parmesan cheese and freshly-cracked black pepper, and enjoy!

Nutrition

Calories: 436.73kcal
Fat: 33.71g
Saturated Fat: 3.95g
Trans Fat: 0.00g
Monounsaturated Fat: 18.86g
Polyunsaturated Fat: 8.27g
Carbohydrates: 21.37g
Fiber: 8.23g
Sugar: 5.97g
Protein: 18.51g
Cholesterol: 91.29mg
Sodium: 791.35mg
Calcium: 131.88mg
Potassium: 921.95mg
Iron: 4.50mg
Vitamin A: 165.70µg
Vitamin C: 31.05mg

Expert Tip for Elevating Your Shrimp and Artichoke Green Salad

When preparing the shrimp, ensure they are properly deveined and cleaned before cooking. This not only improves the taste but also the texture of the shrimp. Additionally, be careful not to overcook the shrimp as they can quickly become tough and rubbery. Aim for a firm yet juicy texture. For the artichoke hearts, if you're using canned ones, rinse them thoroughly under cold water to remove any brine. This will ensure that the artichoke hearts maintain their natural flavor and don't overpower the salad. Lastly, when making the lemony vinaigrette, emulsify the dressing by slowly adding the oil while continuously whisking. This will create a smooth and creamy vinaigrette that will evenly coat your salad.

Time-Saving Tips for Preparing This Salad Recipe

Prep ahead: Chop vegetables, marinate meat, and prepare dressings in advance to save time during meal prep.

One-pot wonders: Opt for recipes that can be cooked in a single pot or pan to minimize cleanup and save time.

Batch cooking: Cook large quantities of grains, proteins, and vegetables at once to have ready-to-eat ingredients for multiple meals.

Use kitchen gadgets: Utilize tools like food processors, slow cookers, and instant pots to streamline cooking processes and save time.

Organize your kitchen: Keep ingredients and utensils within easy reach to minimize time spent searching for items while cooking.

Follow the recipe: Read through the entire recipe before starting to ensure you have all the ingredients and understand the steps, preventing any last-minute confusion.

Time-saving ingredients: Incorporate pre-cooked or quick-cooking ingredients like canned beans, pre-cut vegetables, and frozen fruits to expedite meal preparation.

Clean as you go: Wash dishes, wipe down surfaces, and put away ingredients while cooking to maintain an organized workspace and reduce cleanup time later.

Substitute Ingredients For Shrimp and Artichoke Green Salad Recipe

shrimp - Substitute with grilled chicken: Grilled chicken can provide a similar texture and protein content to shrimp in the salad.
artichoke hearts - Substitute with asparagus: Asparagus can provide a similar earthy flavor and texture to artichoke hearts in the salad.

Presentation Tips for a Stunning Shrimp and Artichoke Salad

Elevate the plating: Arrange the spring greens, tomatoes, artichokes, and shrimp in a visually appealing manner, ensuring each ingredient is showcased beautifully.
Incorporate texture: Introduce a contrast of textures by sprinkling the dish with toasted pine nuts, adding a delightful crunch to each bite.
Highlight the shrimp: Position the Italian herb-coated shrimp as the focal point of the dish, drawing attention to its vibrant color and enticing aroma.
Artful drizzling: Skillfully drizzle the lemony vinaigrette over the salad, ensuring an even distribution of flavors and a visually captivating presentation.
Garnish with finesse: Add a finishing touch by delicately shaving parmesan cheese over the salad, enhancing the overall aesthetic and flavor profile.
Balance and symmetry: Strive for a balanced and symmetrical arrangement of ingredients, creating a visually harmonious composition that reflects precision and artistry.
Attention to detail: Pay meticulous attention to every element on the plate, ensuring that each component is thoughtfully placed and contributes to the overall visual appeal.

Essential Kitchen Tools for Making a Delicious Salad

Sauté pan: A wide, flat-bottomed pan with straight sides, used for sautéing, frying, and searing foods.
Whisk: A kitchen utensil used for whipping and mixing ingredients such as eggs, sauces, and batters.
Large bowl: A deep, wide container used for mixing and tossing ingredients in larger quantities.
Tongs: A utensil with two arms and a pivot near the handle, used for gripping and lifting food items.
Grater: A kitchen tool with sharp-edged perforations used for grating cheese, vegetables, and other foods.
Knife: A sharp-edged utensil used for cutting and preparing ingredients.
Cutting board: A durable board used as a surface for cutting and preparing food.
Measuring cups and spoons: Utensils used for accurately measuring ingredients in cooking and baking.
Mixing spoon: A long-handled spoon used for mixing and stirring ingredients in a bowl or pot.
Salad bowl: A large, deep bowl used for mixing and serving salads.
Food processor: A kitchen appliance used for chopping, blending, and pureeing ingredients.
Spatula: A flat, flexible utensil used for lifting, flipping, and spreading ingredients.
Garlic press: A tool used for crushing and mincing garlic cloves.
Lemon squeezer: A handheld tool used for extracting juice from lemons.
Pepper mill: A device used for grinding peppercorns to add freshly ground pepper to dishes.

Storing and Freezing Leftover Shrimp and Artichoke Salad

This salad is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
To keep the greens crisp and prevent them from wilting, store the salad and dressing separately.
When ready to eat, toss the salad with the dressing and enjoy.
If you want to make this salad ahead of time, prepare the shrimp, vinaigrette, and vegetables up to 1 day in advance, but store them separately in the refrigerator.
Toss the components together just before serving to keep the salad fresh and vibrant.
Unfortunately, this salad does not freeze well due to the delicate nature of the greens and vegetables.
The shrimp can be frozen for up to 3 months if stored in an airtight container or freezer bag, but it's best to use them within 1 month for optimal texture and flavor.
To freeze the shrimp, place them in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer bag or container.
Thaw the frozen shrimp in the refrigerator overnight before using them in the salad.

How To Reheat Leftover Shrimp and Artichoke Salad

Reheat the shrimp separately in a skillet over medium heat with a touch of olive oil until warmed through, about 2-3 minutes. This will prevent the shrimp from becoming rubbery and overcooked when reheating the entire salad.
For the salad greens, artichokes, and onions, place them in a microwave-safe bowl and heat for 30-45 seconds, or until slightly warmed. Be careful not to overheat, as this can cause the greens to wilt and become soggy.
Toast the pine nuts in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until lightly golden and fragrant. This will help restore their crunch and enhance their flavor.
Cut the tomatoes into fresh pieces, as reheating them can cause them to lose their texture and become mushy.
In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, Italian seasoning, salt, pepper, garlic, and honey to refresh the lemony vinaigrette. Adjust the seasoning to taste if needed.
Assemble the reheated components in a large bowl, starting with the warmed salad greens, artichokes, and onions, followed by the freshly cut tomatoes, toasted pine nuts, and reheated shrimp.
Drizzle the refreshed lemony vinaigrette over the salad and toss gently to combine all the ingredients evenly.
Garnish with freshly grated Parmesan cheese and a sprinkle of freshly ground black pepper for added flavor and texture.
Serve the reheated shrimp and artichoke green salad immediately to enjoy the best flavor and texture combination.

Interesting Trivia About Shrimp and Artichoke Salads

Artichoke is a great source of dietary fiber, vitamins, and minerals. It also contains antioxidants and has been linked to various health benefits, including improved digestion and heart health.

Is Making Shrimp and Artichoke Salad at Home Cost-Effective?

This shrimp and artichoke green salad recipe is moderately cost-effective for a household. The use of fresh ingredients such as shrimp, artichoke hearts, and spring greens may increase the overall cost. However, the dish offers a balance of proteins, vegetables, and flavors. The approximate cost for a household of 4 people would be around $25-$30. The Italian herb shrimp adds a delightful touch, but the cost of seafood may vary. Overall, this recipe rates a 7 for its taste, nutritional value, and versatility.

Is This Shrimp and Artichoke Salad Healthy?

This shrimp and artichoke green salad recipe is generally healthy, offering a balance of nutrients from various ingredients:

The salad base consists of spring greens, providing fiber, vitamins, and minerals.
Tomatoes add vitamin C, potassium, and lycopene, a beneficial antioxidant.
Artichoke hearts are low in calories and rich in fiber, vitamins, and minerals.
Shrimp is a lean protein source, containing beneficial omega-3 fatty acids.
Pine nuts offer healthy fats, vitamin E, and magnesium.
The lemony vinaigrette uses heart-healthy olive oil and includes garlic, which has potential health benefits.

However, there are a few aspects that could be improved to make the salad even healthier:

Reduce the amount of olive oil in the vinaigrette to lower the overall calorie and fat content.
Use a mix of different greens, such as spinach or kale, to increase the variety of nutrients.
Add more colorful vegetables like bell peppers or carrots to boost the antioxidant content.
Opt for a lower-sodium salt or reduce the amount used in the recipe.
Choose wild-caught shrimp, if possible, as they tend to have a better nutritional profile than farm-raised varieties.
Toast the pine nuts to enhance their flavor, allowing you to use a smaller amount while still providing a nutty taste.
Consider using a mix of fresh herbs in the vinaigrette, such as basil or oregano, to add more flavor and potential health benefits.

Editor's Take on This Delightful Shrimp and Artichoke Green Salad

This shrimp and artichoke green salad recipe is a delightful combination of fresh and vibrant flavors. The Italian herb shrimp adds a savory and aromatic element, while the lemony vinaigrette brings a zesty and refreshing touch. The mix of spring greens, artichoke hearts, and pine nuts provides a satisfying crunch, and the addition of Parmesan cheese enhances the overall richness. This dish is a perfect balance of textures and flavors, making it a delightful and satisfying meal.

Enhance Your Shrimp and Artichoke Green Salad Recipe with These Unique Side Dishes:

Garlic Parmesan Roasted Asparagus: Tender asparagus spears roasted to perfection with a garlic parmesan crust, a perfect complement to the zesty shrimp and artichoke salad.

Honey Glazed Carrots: Sweet and tender carrots glazed with honey, adding a touch of natural sweetness to balance out the tangy vinaigrette and savory shrimp.

Grilled Peach and Prosciutto Salad: Juicy grilled peaches and salty prosciutto slices combined with fresh greens, creating a delightful contrast of flavors and textures to accompany the shrimp and artichoke salad.

Delicious Alternatives to Shrimp and Artichoke Green Salad

Grilled Vegetable Skewers: Marinate your favorite vegetables and grill them on skewers for a delicious and healthy side dish or main course.

Mango Chicken Salad: Combine juicy mangoes with grilled chicken, mixed greens, and a tangy vinaigrette for a refreshing and satisfying salad.

Coconut Curry Soup: Simmer vegetables, protein of your choice, and aromatic spices in a creamy coconut milk base for a comforting and flavorful soup.

Berry Crumble: Bake a medley of fresh berries with a crispy oat topping for a sweet and indulgent dessert that's perfect for any occasion.

Appetizer and Dessert Ideas to Complement Your Salad

Appetizers:

Stuffed Mushrooms: Impress your guests with these savory stuffed mushrooms, filled with a flavorful mixture of herbs, cheese, and breadcrumbs. They are the perfect bite-sized appetizer to kick off any meal.

Caprese Skewers: These colorful and refreshing skewers are a delightful way to start any gathering. Fresh mozzarella, juicy tomatoes, and fragrant basil are drizzled with balsamic glaze for a simple yet elegant appetizer.

Desserts:

Chocolate Mousse: Indulge in a rich and creamy chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder. This decadent dessert is the perfect way to satisfy your sweet tooth.

Berry Parfait: Layered with fresh berries, creamy yogurt, and crunchy granola, this berry parfait is a delightful and refreshing treat. Each spoonful is bursting with the natural sweetness of the berries and the creamy texture of the yogurt.

Why trust this Shrimp and Artichoke Green Salad Recipe:

This recipe offers a delightful combination of shrimp and artichoke in a refreshing green salad. The Italian herb seasoning infuses the shrimp with rich flavors, while the zesty lemony vinaigrette adds a burst of freshness. The use of extra-virgin olive oil and Italian seasoning ensures an authentic taste. The inclusion of pine nuts and Parmesan cheese adds a delightful texture and depth of flavor. Trust the expertise behind this recipe to create a memorable dining experience.

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FAQ:

What type of shrimp should I use for this recipe?

You can use any type of raw shrimp for this recipe. I recommend using medium-sized shrimp, peeled and deveined, for the best results.

Can I use a different type of cheese instead of parmesan?

Yes, you can substitute parmesan with other hard cheeses such as pecorino romano or asiago if you prefer.

How can I adjust the flavor of the lemony vinaigrette to my liking?

If you prefer a tangier vinaigrette, you can add more lemon juice. For a sweeter flavor, increase the amount of honey. Feel free to adjust the seasonings to suit your taste.

Can I prepare the shrimp and vinaigrette ahead of time?

Yes, you can prepare the shrimp and vinaigrette in advance. Store the cooked shrimp in an airtight container in the refrigerator and keep the vinaigrette refrigerated until ready to use.

Is there a substitute for pine nuts if I have an allergy?

If you have a pine nut allergy, you can substitute them with chopped almonds, walnuts, or sunflower seeds for a similar crunchy texture in the salad.