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Spring Shrimp Salad

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This express lane shrimp salad is ready in 30 minutes and bursting with fresh spring flavors thanks to artichokes, arugula, green onions, and mint.

Cal/Serv:
290

Yields:

4

Total Time:

0

hours

30

mins

2


crusty dinner rolls

1


lemon

1
lb.

large shrimp

2
tbsp.

olive oil

1
tsp.

olive oil

2


green onions

1


package baby arugula

2


package frozen artichoke hearts

1/2
c.

fresh mint leaves

  1. In food processor, pulse rolls until coarse crumbs form. From lemon, grate 1 teaspoon peel and squeeze 1 tablespoon juice; in large bowl, toss peel, shrimp, and 1/4 teaspoon pepper.
  2. In 12-inch skillet, heat 1 tablespoon oil on medium. Add onions; cook 1 minute. Add crumbs and 1/8 teaspoon each salt and pepper. Cook 5 minutes or until golden, stirring. Transfer to plate. In skillet, heat 1 teaspoon oil. Cook shrimp 6 minutes or until opaque, turning once.
  3. Divide arugula among 4 plates; top with shrimp. In skillet, heat remaining oil on medium-high. Add artichokes; cook 2 minutes or until golden. Add lemon juice, 1/4 cup water, and 1/8 teaspoon each salt and pepper. Cook 4 minutes or until artichokes are hot. Remove from heat. Stir in half of mint; stir remaining into crumbs. Divide artichoke mixture and crumbs among plates.

Spring Shrimp Salad

Kate Sears

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