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Shrimp and Artichoke Green Salad with Lemony Vinaigrette
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!
👥 4 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 20 min🔥 Cook: 5 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pan
- ●whisk
📝 Preparation Steps
1
To Make The Green Salad:
2
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.
3
To Make The Italian Herb Shrimp:
4
Sprinkle shrimp evenly on both sides with the Italian seasoning, and a few generous pinches of salt and pepper.
(about 5-6 cups) spring greens5 ounces(1/2 pound) raw shrimp (peeled (or tail-on), deveined, and thawed)8 ouncesItalian seasoning1 teaspoon(optional: 1 teaspoon honey (if you’d like a sweeter dressing))
5
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.
6
To Make The Lemony Vinaigrette:
7
Whisk all ingredients together until combined.
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