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

Scale

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:

⅓ 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

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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.