Introduction & Inspiration
When I want something fresh but a little bit special, I always think of this Shrimp and Artichoke Green Salad with Lemony Vinaigrette.
It’s light yet satisfying, loaded with juicy shrimp, tender artichokes, crisp greens, and a bright lemony dressing that pulls it all together.
Perfect for a casual lunch, a summer dinner, or even a light entertaining dish, this salad feels just a little bit luxurious while being incredibly easy to throw together.
Nostalgic Appeal
Shrimp salads always remind me of seaside vacations and family gatherings where seafood was the centerpiece of our summer meals.
This version brings that same feeling of something festive and fresh but with a simple, modern twist.
Every time I make it, it reminds me that a handful of good ingredients can create something truly memorable.
Homemade Focus
Everything about this salad feels homemade and thoughtful—from seasoning and cooking the shrimp with Italian herbs to whisking up a quick and vibrant lemon vinaigrette.
No bottled dressings, no shortcuts—just fresh, real ingredients that come together to make something extraordinary.
The textures, the flavors, and even the colors are all reasons why this feels so much better than anything prepackaged.
Flavor Goal
The flavor goal here was clear: bright, herbaceous, savory, and balanced.
The Italian-herbed shrimp bring richness and depth, while the artichokes add a mild, slightly tangy note.
The spring greens keep it fresh and lively, and the lemony vinaigrette lifts everything with a clean, citrusy finish.
A few toasty pine nuts and a sprinkle of Parmesan tie it all together with a nutty, savory punch.
Ingredient Insights
Spring greens create a soft, fresh bed for the other ingredients without overpowering them.
Juicy diced tomatoes add color and sweetness.
Artichoke hearts bring a tender, briny bite that pairs beautifully with the shrimp.
Thin slices of red onion add sharpness and a little crunch.
Toasted pine nuts add buttery richness and a bit of texture.
Freshly grated Parmesan cheese finishes everything off with a salty, nutty depth.
The Italian Herb Shrimp adds protein and savory flavor, while the homemade Lemony Vinaigrette keeps the whole dish bright and lively.
Essential Equipment
A large mixing bowl for tossing the salad ingredients gently.
A good sauté pan for quickly cooking the shrimp.
A whisk and small bowl or jar for blending the vinaigrette.
List of Ingredients with Measurements
For the Green Salad:
- 1 batch Italian Herb Shrimp (recipe below)
- 1 batch Lemony Vinaigrette (recipe below)
- 5 ounces spring greens (about 5–6 cups)
- 2 cups diced tomatoes, cut into bite-sized pieces
- 1 (14-ounce) jar quartered artichoke hearts, drained and roughly chopped
- ½ small red onion, peeled and thinly sliced
- ½ cup toasted pine nuts
- Freshly grated Parmesan cheese, for garnish
For the Italian Herb Shrimp:
- 8 ounces (½ pound) raw shrimp, peeled and deveined
- 1 tablespoon Italian seasoning
- Salt and freshly cracked black pepper
- 1 tablespoon extra-virgin olive oil
For the Lemony Vinaigrette:
- â…“ cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 3 tablespoons freshly squeezed lemon juice
- 1 teaspoon Italian seasoning
- ½ teaspoon Kosher salt
- ½ teaspoon freshly cracked black pepper
- 1 garlic clove, minced or pressed
- (Optional) 1 teaspoon honey for a slightly sweeter dressing
Step-by-Step Instructions
Step 1: Make the Italian Herb Shrimp
Pat the shrimp dry and sprinkle evenly on both sides with Italian seasoning, salt, and pepper.
Heat the olive oil in a large sauté pan over medium-high heat.
Add the shrimp and cook for 4–5 minutes, stirring and flipping occasionally, until the shrimp turn pink and are cooked through.
Remove from the heat and set aside.
Step 2: Make the Lemony Vinaigrette
In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, Italian seasoning, salt, pepper, minced garlic, and optional honey.
Whisk until smooth and well combined.
Taste and adjust seasoning if needed.
Step 3: Assemble the Green Salad
In a large salad bowl, add the spring greens, diced tomatoes, chopped artichokes, and sliced red onion.
Top with the cooked shrimp, toasted pine nuts, and a generous grating of Parmesan cheese.
Step 4: Dress and Toss
Drizzle the Lemony Vinaigrette over the salad.
Toss gently until everything is evenly coated without crushing the greens.
Step 5: Serve and Enjoy
Serve immediately, garnished with extra Parmesan and freshly cracked black pepper if desired.
Storage Instructions
Keep Fresh:
Store any leftover salad (without dressing) in an airtight container in the fridge for up to 1 day.
Keep dressing and salad separate if prepping ahead to avoid soggy greens.
Make Ahead:
You can make the shrimp and vinaigrette a few hours in advance.
Assemble the salad just before serving for the best texture and flavor.
Warm Up:
The shrimp can be served slightly warm or cooled—both are delicious.
Troubleshooting (FAQ)
Why are my shrimp rubbery?
Overcooked shrimp turn rubbery quickly.
Cook just until pink and no longer translucent, usually about 4–5 minutes total.
Can I use pre-cooked shrimp?
Yes, but you’ll miss out on the full Italian herb flavor.
If using pre-cooked shrimp, toss them in the seasoning and warm gently in the pan.
What if I don’t like pine nuts?
You can substitute chopped walnuts, almonds, or sunflower seeds for a similar crunch.
Tips and Variations
- Add avocado slices for extra creaminess.
- Swap pine nuts for pumpkin seeds if you want a nut-free option.
- Toss in a handful of cooked quinoa to make it even heartier.
- For a little extra kick, add a pinch of crushed red pepper to the vinaigrette.
Serving and Pairing Suggestions
- Serve alongside a crusty baguette or some garlic bread.
- Pair with a crisp Sauvignon Blanc, Pinot Grigio, or a sparkling lemonade.
- Perfect for lunch, brunch, or a light but elegant summer dinner.
Nutritional Information
This Shrimp and Artichoke Green Salad is packed with lean protein, healthy fats, fiber, and vitamins.
The shrimp provide low-fat, high-quality protein, while the greens and vegetables offer an array of nutrients and antioxidants.
Shrimp and Artichoke Green Salad with Lemony Vinaigrette
Description
Make this Shrimp and Artichoke Green Salad with Lemony Vinaigrette! Juicy shrimp, tender artichokes, crisp greens, and a bright dressing create the ultimate fresh and vibrant meal.
Ingredients
For the Green Salad:
-
1 batch Italian Herb Shrimp (recipe below)
-
1 batch Lemony Vinaigrette (recipe below)
-
5 ounces spring greens (about 5–6 cups)
-
2 cups diced tomatoes, cut into bite-sized pieces
-
1 (14-ounce) jar quartered artichoke hearts, drained and roughly chopped
-
½ small red onion, peeled and thinly sliced
-
½ cup toasted pine nuts
-
Freshly grated Parmesan cheese, for garnish
For the Italian Herb Shrimp:
-
8 ounces (½ pound) raw shrimp, peeled and deveined
-
1 tablespoon Italian seasoning
-
Salt and freshly cracked black pepper
-
1 tablespoon extra-virgin olive oil
For the Lemony Vinaigrette:
-
â…“ cup extra-virgin olive oil
-
3 tablespoons red wine vinegar
-
3 tablespoons freshly squeezed lemon juice
-
1 teaspoon Italian seasoning
-
½ teaspoon Kosher salt
-
½ teaspoon freshly cracked black pepper
-
1 garlic clove, minced or pressed
-
(Optional) 1 teaspoon honey for a slightly sweeter dressing
Instructions
Step 1: Make the Italian Herb Shrimp
Pat the shrimp dry and sprinkle evenly on both sides with Italian seasoning, salt, and pepper.
Heat the olive oil in a large sauté pan over medium-high heat.
Add the shrimp and cook for 4–5 minutes, stirring and flipping occasionally, until the shrimp turn pink and are cooked through.
Remove from the heat and set aside.
Step 2: Make the Lemony Vinaigrette
In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, Italian seasoning, salt, pepper, minced garlic, and optional honey.
Whisk until smooth and well combined.
Taste and adjust seasoning if needed.
Step 3: Assemble the Green Salad
In a large salad bowl, add the spring greens, diced tomatoes, chopped artichokes, and sliced red onion.
Top with the cooked shrimp, toasted pine nuts, and a generous grating of Parmesan cheese.
Step 4: Dress and Toss
Drizzle the Lemony Vinaigrette over the salad.
Toss gently until everything is evenly coated without crushing the greens.
Step 5: Serve and Enjoy
Serve immediately, garnished with extra Parmesan and freshly cracked black pepper if desired.
Storage Instructions
Keep Fresh:
Store any leftover salad (without dressing) in an airtight container in the fridge for up to 1 day.
Keep dressing and salad separate if prepping ahead to avoid soggy greens.
Make Ahead:
You can make the shrimp and vinaigrette a few hours in advance.
Assemble the salad just before serving for the best texture and flavor.
Warm Up:
The shrimp can be served slightly warm or cooled—both are delicious.
Recipe Summary and Q&A
This Shrimp and Artichoke Green Salad with Lemony Vinaigrette is fresh, flavorful, and full of texture and color.
It’s easy to make, endlessly customizable, and feels like a little celebration on a plate.
If you have fun twists or questions about making it your own, I’d love to hear how you enjoy it!
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If you make this Shrimp and Artichoke Green Salad, leave a comment and let me know how you loved it!
Save this recipe for your next summer meal, brunch gathering, or quick dinner, and share it with a friend who loves fresh, vibrant dishes.
Let’s keep making delicious, colorful meals together!