Best 7 Artichoke Shrimp And Rice Salad Recipes

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Indulge in a flavorful journey with our enticing artichoke shrimp and rice salad, a delightful combination of vibrant flavors and textures. This delectable dish features succulent shrimp, tender artichoke hearts, fluffy rice, crisp bell peppers, savory sun-dried tomatoes, and a tangy dressing that brings all the elements together. As you dive into this culinary masterpiece, each bite offers a burst of freshness from the crisp vegetables, a briny kiss from the plump shrimp, and a satisfying chew from the fluffy rice.

In addition to the main recipe, we present two tantalizing variations that elevate this salad to new heights. The artichoke shrimp and avocado salad introduces a creamy richness with the addition of perfectly ripe avocado slices, while the artichoke shrimp and quinoa salad offers a healthier twist with protein-packed quinoa replacing the rice. Each variation promises its own unique flavor experience, ensuring that there's something for every palate to savor.

Get ready to embark on a culinary adventure with our artichoke shrimp and rice salad, a versatile dish that is perfect for a light lunch, a refreshing dinner, or a delightful side dish at your next gathering. Its vibrant colors, diverse textures, and irresistible flavors will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

ARTICHOKE RICE SALAD WITH SHRIMP



Artichoke Rice Salad with Shrimp image

I forget who I got this from, but I have tweaked it to my taste, adding some ingredients and omitting others. Everyone who has it wants the recipe. I often make this without the shrimp for a side dish, but with the shrimp it can be a meal in itself. Either way you decide to go, I know you'll enjoy! Note: Photo borrowed from...

Provided by Christine Whisenhunt

Categories     Seafood

Number Of Ingredients 8

2 family size pkgs. chicken flavor rice-a-roni
2 (6-oz.) jars marinated artichoke hearts, chopped, reserve juice
1 c green olives
1 c mayonnaise
6-8 green onions, chopped, white and green parts
1 + 2 tsp curry powder
salt and pepper, to taste
1 lb small or medium shrimp, peeled and deveined

Steps:

  • 1. Brown the rice in about a tbsp. of olive oil, then add the amount of water called for on the pkgs. along with the seasoning pkts. ONLY (No butter or additional oil) and finish cooking as per pkg. instructions. Set aside.
  • 2. Rinse and drain the shrimp. Then toss them in about 2 tsp. curry powder and saute them in a pan barely coated in olive oil until they are about half cooked and then turned them and added a little water (just to cover bottom of pan) to finish cooking. Don't overcook! Set aside.
  • 3. For the dressing: Mix the mayo, artichoke juice, salt and pepper to taste, and the other tsp. of curry powder together. (I love curry, so I add more, probably twice this much, maybe even more! I sometimes also add 1-2 tbsps. of the olive juice to the dressing.)
  • 4. Add the green onions, artichoke hearts, green olives and shrimp to the rice and toss. (I often add additional artichokes and olives. I like a lot of goodies in mine.)
  • 5. Pour the dressing over the rice mixture and toss to coat. Don't over mix or rice will become very clumpy.
  • 6. I serve this warm or cold. It is wonderful either way. And, the leftovers are just as good or better the next day. Enjoy!

STUFFED ARTICHOKES WITH SHRIMP



Stuffed Artichokes with Shrimp image

Provided by Food Network

Categories     appetizer

Time 1h25m

Yield 4 servings

Number Of Ingredients 12

4 large artichokes
1 lemon, juiced
2 tablespoons olive oil
Salt
4 tablespoons mayonnaise
2 tablespoons lemon juice
1 teaspoon honey
1 teaspoon mustard
1 pound shrimp, boiled and peeled
1/4 teaspoon paprika
Pinch saffron
1/2 pound cherry tomatoes

Steps:

  • Trim the sharp ends of each artichoke with scissors, and place in a large pot. Combine the artichokes with the lemon juice, olive oil, salt, and fill pot with enough water to cover the artichokes. Boil for 40 minutes or until tender. Remove artichokes from pot and let cool.
  • Once artichokes have cooled, scoop out the centers with a spoon, to remove the choke.
  • To prepare the sauce, combine mayonnaise, lemon juice, honey and mustard in a small bowl and mix well until smooth.
  • Mix the shrimp with 3 tablespoons of the sauce and add the paprika and saffron.
  • To serve, fill each artichoke with the remaining sauce. Garnish each artichoke by filling each leaf with a shrimp. Place on a large platter and serve with cherry tomatoes.

SHRIMP AND ARTICHOKE SALAD



Shrimp and Artichoke Salad image

Provided by Craig Claiborne

Categories     salads and dressings

Time 30m

Yield 10 servings

Number Of Ingredients 6

24 medium-size shrimp, about 1 pound
16 bottled artichoke bottoms, packed in oil
2 tablespoons finely chopped Italian parsley
1 teaspoon finely minced garlic
1 cup olive oil
1/4 cup freshly squeezed lemon juice

Steps:

  • Put the shrimp in a saucepan, and add water to cover. Bring to a boil, and remove from the heat. Let stand 15 minutes and drain.
  • When the shrimp are cool enough to handle, peel and devein them. Cut each shrimp crosswise on the bias into thin slices. There should be about 2 cups.
  • Drain the artichoke bottoms, and chop them finely. There should be about 2 cups. Put the artichokes in a mixing bowl, and add the parsley and garlic. Blend well. Add the shrimp, and sprinkle with oil and lemon juice. Blend and serve.

Nutrition Facts : @context http, Calories 258, UnsaturatedFat 18 grams, Carbohydrate 8 grams, Fat 22 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 322 milligrams, Sugar 1 gram, TransFat 0 grams

ARTICHOKE RICE SALAD



Artichoke Rice Salad image

"A close friend shared this make-ahead recipe that starts with a packaged rice mix," notes Sonja Blow of Groveland, California. Curry and artichoke hearts give it a flavorful change of pace that's welcome at a picnic or potluck.

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 10-12 servings.

Number Of Ingredients 6

1 package (6.9 ounces) chicken-flavored rice and vermicelli mix
2 jars (6-1/2 ounces each) marinated artichoke hearts
3 cups cooked long grain rice
3 cups chopped green onions
3/4 cup mayonnaise
1/2 teaspoon curry powder

Steps:

  • Prepare rice mix according to package directions; cool. Drain artichokes, reserving marinade. Chop artichokes; place in a large bowl. Add the prepared rice, long grain rice and onions. , In a small bowl, combine the mayonnaise, curry powder and reserved marinade. Pour over rice mixture; toss to coat. Cover and refrigerate until serving.

Nutrition Facts :

ELEGANT SHRIMP AND ARTICHOKE SALAD



Elegant Shrimp and Artichoke Salad image

Provided by Food Network

Categories     appetizer

Yield 4 cups

Number Of Ingredients 6

1/2 cup diced red bell pepper
1 can (14 ounces) artichoke hearts, rinsed, drained and chopped
1 package (8 ounces) cream cheese, softened
1 packet (1 ounce) Hidden Valley® Original Ranch® Dips Mix
4-6 ounces cooked shrimp, rinsed, drained and patted dry
Sliced French bread and sliced cucumbers

Steps:

  • Prepare dips mix according to package directions. Combine prepared dip and cream cheese. Gently stir in shrimp, artichokes and bell pepper. Serve with cucumbers or French bread.

RICE-A-RONI SALAD WITH ARTICHOKES AND SHRIMP!



Rice-A-Roni Salad With Artichokes and Shrimp! image

This is a delicious salad, that can be served warm or cold. It would be great for a luncheon, but also great as a supper/dinner meal. I adapted it from a Paula Deen TV Show.

Provided by Koechin Chef

Categories     Vegetable

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 10

7 ounces chicken rice-a-roni
1 (6 ounce) jar marinated artichokes, quarterd and marinade reserved
1/2 green pepper, chopped
1/2 red pepper, chopped
12 large olives, sliced
4 green onions, sliced including green parts
1/2 cup light mayonnaise, like Hellmanns
1 tablespoon fresh lemon juice
1/4 teaspoon fresh ground pepper
1 lb small shrimp, cooked

Steps:

  • Prepare RICE-A-RONI as box directs.
  • Remoce from heat and place in a large bowl to cool off. Lift with a large spoon a few times to help speed up the cooling process.
  • Get all your vegetables prepared.
  • Make the dressing by combining the Mayo with the marinade, lemon juice, curry powder, pepper.
  • Add everything to the bowl. Pour over the dressing last, and combine well.
  • Serve right away. or refrigerate and serve at another time. This is a wonderful lunch treat or a supper worthy of company! :-).
  • (I used frozen salad shrimp from SAM'S Club).

Nutrition Facts : Calories 301.8, Fat 9.8, SaturatedFat 1.5, Cholesterol 122.9, Sodium 1061.5, Carbohydrate 33.1, Fiber 2.5, Sugar 2.1, Protein 20.1

SHRIMP RICE SALAD



Shrimp Rice Salad image

This easy-to-prep salad is perfect to take to luncheons or bridal showers-and it makes a refreshing meal on a hot day. It's just as tasty with chicken for non-seafood lovers. -Joyce Pappert, Mars, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings

Number Of Ingredients 14

1 pound cooked medium shrimp, peeled and deveined
1 package (10 ounces) frozen peas, thawed
3 cups cooked rice
1-1/2 cups chopped celery
1/4 cup chopped onion
1/2 cup vegetable oil
3 tablespoons cider vinegar
2 tablespoons brown sugar
1 tablespoon soy sauce
2 teaspoons curry powder
1/2 teaspoon celery seed
1/2 teaspoon salt
Leaf lettuce
Cherry tomatoes, optional

Steps:

  • In a bowl, combine the first five ingredients; toss gently. In a jar with a tight-fitting lid, combine the oil, vinegar, brown sugar, soy sauce and seasonings; shake well. Add to shrimp mixture; toss. Cover and refrigerate for several hours or overnight. Serve on lettuce; garnish with tomatoes if desired.

Nutrition Facts : Calories 307 calories, Fat 15g fat (2g saturated fat), Cholesterol 86mg cholesterol, Sodium 408mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 3g fiber), Protein 16g protein.

Tips:

  • Choose fresh and flavorful ingredients: The quality of your ingredients will greatly impact the taste of your salad. Look for plump, vibrant shrimp, and artichokes with tightly closed leaves. Use fresh herbs, such as parsley or cilantro, to add a pop of color and flavor.
  • Cook the shrimp perfectly: Overcooked shrimp is tough and rubbery, so it's important to cook them quickly and carefully. Boil or steam the shrimp for 2-3 minutes, or until they are just opaque. You can also grill or sauté the shrimp, but be sure to cook them over medium heat so they don't overcook.
  • Marinate the shrimp: Marinating the shrimp in a flavorful mixture of olive oil, lemon juice, garlic, and herbs will add extra flavor and moisture. Allow the shrimp to marinate for at least 30 minutes, or up to overnight.
  • Use a variety of vegetables: In addition to artichokes and shrimp, this salad can be made with a variety of other vegetables, such as tomatoes, cucumbers, bell peppers, and zucchini. Choose vegetables that are in season and that you enjoy eating.
  • Make a flavorful dressing: The dressing is what really brings this salad together. Use a combination of olive oil, lemon juice, vinegar, and herbs to create a dressing that is both flavorful and tangy.

Conclusion:

Artichokes, shrimp, and rice salad is a delicious and refreshing salad that is perfect for summer gatherings. It is easy to make and can be tailored to your own taste preferences. With its vibrant colors and mix of flavors and textures, this salad is sure to be a hit at your next party or potluck.

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