Best 4 Shrimp And Artichoke Salad Recipes
Tantalize your taste buds with our delectable shrimp and artichoke salad, a symphony of flavors that will transport you to a Mediterranean paradise. This vibrant dish combines succulent shrimp, tender artichoke hearts, and a medley of crisp vegetables, all tossed in a tangy dressing that awakens your senses. With variations ranging from a classic mayonnaise-based dressing to a refreshing lemon-herb vinaigrette, this salad offers a delightful balance of textures and flavors that will satisfy any palate. Whether you're hosting a summer gathering or seeking a light and flavorful lunch option, our shrimp and artichoke salad is sure to impress.
Check out the recipes below so you can choose the best recipe for yourself!
SHRIMP AND ARTICHOKE SALAD
Provided by Craig Claiborne
Categories salads and dressings
Time 30m
Yield 10 servings
Number Of Ingredients 6
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
SHRIMP, ARTICHOKE AND WHITE BEAN SALAD
Provided by Moira Hodgson
Categories salads and dressings, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Soak the beans overnight in water to cover. Drain, cover with fresh cold water and simmer for 20 minutes. Season with salt and pepper and continue cooking until tender (about 20 minutes more).
- Combine the mustard, crushed garlic (mashing it into the mustard with a fork), vinegar and olive oil. Season to taste with salt and pepper and mix well. Remove the garlic cloves and pour the mixture over the beans while they are still warm. Add the tomatoes, toss and set aside.
- Meanwhile, trim the outer leaves from the artichokes. Cut off the stalks and slice off the tops, two-thirds down horizontally. Squeeze the lemon half into a bowl of cold water large enough to hold the artichokes. Cut the artichokes into thin slices vertically. Add them to the water as you trim them, to stop them from turning brown.
- Heat oil in a skillet. Dry the artichoke slices in a salad spinner or with a kitchen towel. Add the artichokes and saute, turning from time to time until golden. Drain on paper towels.
- Cook the shrimp. Bring the wine, stock, bouquet garni, onion and salt and pepper to boil. Add the shrimp and cook for one to two minutes. Do not overcook them or they will be mushy. Cool, peel and chop them in half-inch pieces. Add to the beans and toss. Correct seasoning.
- To serve, place the mixture in a shallow dish and arrange the artichokes in a circle around the edges. Sprinkle with chives.
Nutrition Facts : @context http, Calories 751, UnsaturatedFat 26 grams, Carbohydrate 69 grams, Fat 32 grams, Fiber 21 grams, Protein 45 grams, SaturatedFat 5 grams, Sodium 1288 milligrams, Sugar 5 grams, TransFat 0 grams
ELEGANT SHRIMP AND ARTICHOKE SALAD
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.
ARTICHOKE, SHRIMP AND RICE SALAD
Categories Rice Shellfish Side No-Cook Quick & Easy
Yield Makes 8-10 side servings
Number Of Ingredients 8
Steps:
- In large bowl, combine everything, including oil from one jar of artichokes, except for shrimp. Gently stir in shrimp. Cover and chill.
Tips:
- Use fresh, high-quality ingredients: The fresher the ingredients, the better the salad will taste. Look for plump, firm shrimp and artichoke hearts, and fresh, crisp vegetables.
- Cook the shrimp properly: Overcooked shrimp is tough and rubbery, so be careful not to overcook it. Cook the shrimp until it is just cooked through, about 2-3 minutes per side.
- Marinate the shrimp: Marinating the shrimp in a flavorful mixture of olive oil, lemon juice, garlic, and herbs will help to add flavor and moisture to the shrimp.
- Use a variety of vegetables: This recipe calls for artichoke hearts, celery, and red onion, but you can use any vegetables that you like. Some other good options include bell peppers, zucchini, and asparagus.
- Make a flavorful dressing: The dressing is what brings all the flavors of the salad together. This recipe uses a simple vinaigrette dressing made with olive oil, lemon juice, salt, and pepper, but you can also use a creamy dressing or a store-bought dressing if you prefer.
- Serve the salad immediately: This salad is best served immediately after it is made, while the shrimp is still warm and the vegetables are still crisp.
Conclusion:
Shrimp and artichoke salad is a light, refreshing, and flavorful salad that is perfect for any occasion. It is easy to make and can be tailored to your own personal preferences. With its combination of fresh shrimp, artichoke hearts, and crisp vegetables, this salad is sure to be a hit with everyone who tries it.
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