Shrimp and Artichoke Green Salad with Lemon Vinaigrette Recipe
If there’s one dish that instantly transports me to a sun-drenched Mediterranean café, it’s the Shrimp and Artichoke Green Salad with Lemon Vinaigrette. Packed with juicy shrimp, silky artichoke hearts, bright veggies, and a zippy homemade dressing, this salad is equal parts elegant and effortless. It delivers fresh, bold flavors with every crunchy bite, making it a weeknight staple and a showstopper for gatherings alike. Whether you want something light yet satisfying or you’re simply craving a blast of flavor in every forkful, this salad promises to delight you every time.
Ingredients You’ll Need
Every ingredient in Shrimp and Artichoke Green Salad with Lemon Vinaigrette truly shines—each one brings color, crunch, or zing to the bowl. With pantry staples and a few fresh picks, you’re just minutes away from a fresh, satisfying salad that’s both healthy and packed with polished character.
- Shrimp: Use medium, peeled, and deveined shrimp for a quick-cooking, protein-packed topping that’s juicy and sweet.
- Olive oil: A splash in the skillet delivers flavor and ensures perfectly seared shrimp.
- Salt and pepper: These essentials bring out every ingredient’s natural taste, so don’t forget to season generously.
- Mixed greens: A mix of arugula, spinach, or romaine provides a leafy, crisp base with lots of color and lacey texture.
- Artichoke hearts: Canned or jarred work perfectly—just drain, quarter, and enjoy their mild, tender bite.
- Cherry tomatoes: Halved for juicy bursts of tang and sweetness with every mouthful.
- Cucumber: Sliced thin for invigorating crunch and freshness.
- Red onion: Thinly sliced, it adds sharp, savory notes and a beautiful pop of purple.
- Feta cheese: Crumbled on top, it brings salty creaminess that ties all the flavors together.
- Toasted pine nuts (optional): Nutty and warm, they add a luxurious crunch and a touch of buttery richness.
- Extra virgin olive oil (for dressing): Makes the base of your zesty vinaigrette perfectly smooth and flavorful.
- Fresh lemon juice: Brightens the whole salad with tangy acidity that wakes up every ingredient.
- Dijon mustard: Adds a mild bite and helps emulsify the dressing beautifully.
- Honey: Just a touch balances the acidity and makes the vinaigrette irresistibly mellow.
- Garlic: Minced for a fragrant, slightly spicy kick in every drizzle of dressing.
How to Make Shrimp and Artichoke Green Salad with Lemon Vinaigrette
Step 1: Sauté the Shrimp to Perfection
Heat a tablespoon of olive oil in a large skillet over medium-high heat. Season the shrimp with salt and pepper, then cook them in a single layer, letting each side sizzle for about 2 to 3 minutes until just pink and opaque. This quick sear locks in juicy flavor and gives you shrimp that are plump and perfectly tender—no rubbery seafood here! Remove the shrimp from the heat and set aside while you finish the rest.
Step 2: Whisk Up the Lemon Vinaigrette
In a small bowl or a mason jar with a tight-fitting lid, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, honey, minced garlic, and a generous pinch of salt and pepper. The mustard and honey help the vinaigrette emulsify, creating a glossy, harmonious dressing that clings to every green. Taste and adjust seasoning if needed—this lemon vinaigrette is the magic that brings your salad to life.
Step 3: Toss the Greens and Veggies
In your largest salad bowl, combine the mixed greens, artichoke hearts, cherry tomatoes, cucumber, and red onion. Drizzle most of the dressing over the top and toss gently, making sure every leaf gets lightly coated without getting soggy. The beautiful array of colors and textures in this step is what makes Shrimp and Artichoke Green Salad with Lemon Vinaigrette so visually irresistible as well as flavorful.
Step 4: Top and Finish the Salad
Scatter the freshly cooked shrimp right over your tossed greens. Sprinkle crumbled feta cheese and, if you’re feeling indulgent, toast up some pine nuts for an extra flourish. If you want, drizzle just a smidge more vinaigrette over the top. Serve up immediately for maximum crunch and freshness. This is the moment when simple ingredients turn into a restaurant-quality dish you’ll crave again and again.
How to Serve Shrimp and Artichoke Green Salad with Lemon Vinaigrette
Garnishes
For a final flourish, a sprinkle of fresh herbs works wonders—think torn basil, parsley, or even a few mint leaves for brightness. Adding a flaked sea salt or a crack of black pepper over the top makes everything pop, and for true Mediterranean flair, try a few shaved Parmesan curls alongside the feta.
Side Dishes
This colorful salad stands as a satisfying main, but it truly shines with a crusty loaf of warm bread for dipping up the leftover Lemon Vinaigrette. You might also serve it alongside grilled vegetables, herbed couscous, or a chilled glass of white wine to complete the sunny meal. If you’re hosting, a simple fruit salad or lemon sorbet for dessert keeps the meal light and lively.
Creative Ways to Present
If you’re entertaining, consider serving Shrimp and Artichoke Green Salad with Lemon Vinaigrette individually plated for a dinner party, or pile it high on a large platter for a family-style affair. For picnics or lunchboxes, mason jars work beautifully: build the salad in layers, keeping the dressing at the bottom, and simply shake before eating. It’s a dish that looks gorgeous, no matter how you present it.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the shrimp and salad separately in airtight containers in the refrigerator. This keeps the greens from getting soggy and preserves the flavor and texture of each component. The vinaigrette can be stored in a jar on its own—just give it a good shake before using again.
Freezing
While you can freeze cooked shrimp for up to 2 months, the green salad elements and vinaigrette are best enjoyed fresh. Freezing greens or the full dressed salad isn’t recommended, as their texture won’t hold up. If you need to make portions ahead, simply prep and freeze the shrimp, then thaw and assemble the salad just before serving.
Reheating
Reheat leftover shrimp quickly in a skillet over medium heat or for a few seconds in the microwave until just warmed through. Be sure not to overcook, as shrimp can turn rubbery if overheated. The salad and dressing are best served chilled or at room temperature, saving you extra fuss at mealtime.
FAQs
Can I use frozen shrimp for Shrimp and Artichoke Green Salad with Lemon Vinaigrette?
Absolutely! Just be sure to thaw them completely and pat them dry with paper towels before cooking. This helps them sear instead of steam, giving the shrimp the perfect bite.
What other greens can I use in this salad?
Feel free to swap in any salad greens you love—baby kale, butter lettuce, or watercress all work beautifully. The key is mixing textures for both tenderness and crunch, letting the flavors of Shrimp and Artichoke Green Salad with Lemon Vinaigrette shine through.
Can I make the Lemon Vinaigrette in advance?
Yes! This vinaigrette keeps beautifully in an airtight jar in the fridge for up to a week. Just shake well before each use, as the ingredients may separate over time.
Is there a dairy-free option for this salad?
Of course! Simply skip the feta or try a firm vegan cheese if you like. The salad is still bursting with flavor, even without the cheese, making Shrimp and Artichoke Green Salad with Lemon Vinaigrette perfect for dairy-free diets.
What protein alternatives work well if I don’t have shrimp?
Grilled chicken, salmon, or even chickpeas can step in for the shrimp without missing a beat. Each option pairs deliciouly with the artichokes and zesty vinaigrette, so feel free to mix it up based on what’s in your fridge.
Final Thoughts
If you’re in the mood for something fresh, lively, and impossibly easy, give Shrimp and Artichoke Green Salad with Lemon Vinaigrette a spot at your next meal. Every bite offers a new surprise of flavor and texture, and it’s just the kind of dish you’ll want to make (and share) on repeat. Give it a try—I promise, it’ll quickly become one of your favorites, too.
Print
Shrimp and Artichoke Green Salad with Lemon Vinaigrette Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Shrimp and Artichoke Green Salad with Lemon Vinaigrette is a refreshing and flavorful dish that combines succulent shrimp, tender artichoke hearts, and a zesty dressing. Perfect for a light and satisfying meal.
Ingredients
For the Salad:
- 1 pound medium shrimp (peeled and deveined)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 6 cups mixed greens (such as arugula, spinach, or romaine)
- 1 cup canned or jarred artichoke hearts (drained and quartered)
- 1 cup cherry tomatoes (halved)
- 1/2 cucumber (sliced)
- 1/4 cup red onion (thinly sliced)
- 1/4 cup crumbled feta cheese
- 1/4 cup toasted pine nuts (optional)
For the Lemon Vinaigrette:
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 clove garlic (minced)
- Salt and pepper to taste
Instructions
- Cook the Shrimp: Heat olive oil in a skillet, season shrimp with salt and pepper, cook until pink and opaque. Set aside.
- Make the Lemon Vinaigrette: Whisk olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and pepper until emulsified.
- Prepare the Salad: Combine greens, artichoke hearts, tomatoes, cucumber, and red onion. Toss with vinaigrette.
- Assemble: Top salad with cooked shrimp, feta cheese, and pine nuts. Serve immediately.
Notes
- Add sliced avocado for extra creaminess.
- This salad pairs well with warm crusty bread.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 salad
- Calories: 320
- Sugar: 4g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 160mg
