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Shrimp and Artichoke Green Salad with Lemony Vinaigrette

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 25 minutes
  • Yield: 4 -6 servings 1x


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!



Green Salad Ingredients:

  • 1 batch Italian herb shrimp (see below)
  • 1 batch Lemony Vinaigrette (see below)
  • 5 ounces (about 56 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)


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.