Mediterranean Shrimp and Artichoke Salad
15min
10min
2
385
Chef's Note
For the best flavor, marinate the shrimp in a tablespoon of the dressing for 10 minutes before cooking. This salad is best served immediately, but you can prep all components separately up to a day ahead and assemble just before serving.
Tags
Ingredients
12 oz large shrimp, peeled and deveined
1 cup artichoke hearts (canned in water, drained)
4 cups mixed salad greens
1 cup cherry tomatoes, halved
1/2 medium cucumber, diced
1/2 medium red bell pepper, diced
1/4 cup red onion, thinly sliced
1/4 cup kalamata olives, pitted
1/3 cup feta cheese, crumbled
3 tbsp olive oil
2 tbsp lemon juice, fresh
1 garlic clove, minced
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp black pepper
Instructions
- 1
In a small bowl, whisk together 2 tbsp olive oil, 2 tbsp lemon juice, 1 minced garlic clove, 1/2 tsp dried oregano, 1/4 tsp salt, and 1/4 tsp black pepper to make the dressing. Set aside.
- 2
Heat 1 tbsp olive oil in a skillet over medium-high heat.
- 3
Season the 12 oz of shrimp with a pinch of salt and pepper, then add to the hot skillet.
- 4
Cook shrimp for 2-3 minutes per side until pink and opaque. Remove from heat and let cool for 5 minutes.
- 5
In a large bowl, combine 4 cups mixed salad greens, 1 cup artichoke hearts, 1 cup halved cherry tomatoes, 1/2 diced cucumber, 1/2 diced red bell pepper, and 1/4 cup sliced red onion.
- 6
Add the cooled shrimp and 1/4 cup kalamata olives to the salad mixture.
- 7
Drizzle the prepared dressing over the salad and toss gently to combine.
- 8
Sprinkle 1/3 cup crumbled feta cheese over the top of the salad.
- 9
Divide the salad between two plates and serve immediately.
Nutrition Information (per serving)
385
32g
15g
22g
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