This express lane shrimp salad is ready in 30 minutes and bursting with fresh spring flavors thanks to artichokes, arugula, green onions, and mint.
crusty dinner rolls
package baby arugula
package frozen artichoke hearts
fresh mint leaves
- 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.
- 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.
- 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.
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