Shrimp and Artichoke Green Salad with Lemony Vinaigrette

Introduction & Inspiration

When I first made this Shrimp and Artichoke Green Salad with Lemony Vinaigrette, I wanted something fresh, hearty, and elegant. I imagined a salad that felt special enough for entertaining but simple enough for a quick weeknight dinner. This recipe turned out even better than I had hoped — vibrant, flavorful, and full of beautiful textures.

What I love most about this salad is the way it combines tender shrimp, briny artichokes, crisp greens, and a bright lemony dressing. It feels refreshing but still satisfying, the kind of salad that leaves you feeling full and energized.

Every time I toss it together, it feels like creating a restaurant-worthy dish at home, effortlessly impressive but truly simple to make.

Nostalgic Appeal

Shrimp salads always remind me of seaside vacations and summer dinners by the water. Growing up, seafood was a treat, and shrimp always felt a little extra special.

This Shrimp and Artichoke Green Salad brings that feeling home — fresh seafood, crisp greens, and bright flavors that remind me of sunny days, ocean breezes, and relaxed meals with family and friends.

Even now, the first bite of this salad takes me back to those carefree, delicious moments. It’s a wonderful reminder that some of the best meals are simple, fresh, and made with love.

Homemade Focus

Making this salad at home allows me to pick the freshest shrimp, the best greens, and the brightest vegetables. I can sauté the shrimp quickly for perfect flavor and texture and adjust the seasoning exactly how I like it.

Whisking up the Lemony Vinaigrette from scratch ensures it’s fresh, vibrant, and perfectly balanced — tangy, savory, and just a touch sweet if I want it.

Preparing this salad myself means every bite is layered with care and freshness, creating a dish that feels special without being complicated.

Flavor Goal

The flavor goal for this Shrimp and Artichoke Green Salad was to create a vibrant, lively dish that’s full of contrasting but harmonious flavors.

The shrimp, seasoned with Italian herbs and cooked until tender, adds a savory, juicy bite.

Spring greens offer a fresh, crisp base that carries the other flavors beautifully.

Tomatoes bring juicy sweetness, while artichokes add a briny, savory depth.

The toasted pine nuts bring a buttery crunch, and the freshly-grated Parmesan adds a rich, nutty saltiness.

The Lemony Vinaigrette ties it all together with a bright, zesty kick that makes every bite pop with freshness.

Ingredient Insights

Spring greens provide a tender, slightly peppery base that’s light but full of flavor. A mix of baby lettuces, arugula, and spinach works wonderfully.

Diced tomatoes add bright sweetness and juicy texture, balancing the savory and briny ingredients.

Artichoke hearts bring a slightly tangy, rich flavor that deepens the complexity of the salad.

Thinly sliced red onion adds sharpness and crunch, lifting the flavors and adding texture.

Toasted pine nuts provide a nutty, buttery crunch that complements the delicate shrimp.

Freshly-grated Parmesan adds a rich, salty finish that ties the salad together.

Raw shrimp, seasoned with Italian herbs, salt, and pepper, cook quickly to tender, juicy perfection.

The Lemony Vinaigrette, made with olive oil, red wine vinegar, lemon juice, Italian seasoning, salt, pepper, and garlic, brings the perfect tangy, savory brightness to the dish.

Essential Equipment

A large mixing bowl is essential for tossing all the salad ingredients together evenly.

A sharp chef’s knife and sturdy cutting board are perfect for prepping the vegetables and artichokes.

A medium skillet or sauté pan is needed for cooking the shrimp quickly and evenly.

A small whisk and mixing bowl help blend the vinaigrette smoothly.

These basic tools make assembling this beautiful salad quick, easy, and enjoyable.

List of Ingredients with Measurements

For the Green Salad
5 ounces (about 5–6 cups) spring greens
2 cups diced tomatoes, cut into bite-sized pieces
1 (14-ounce) jar quartered artichoke hearts, drained and roughly chopped
Half of a small red onion, thinly sliced
1/2 cup toasted pine nuts
Lots of freshly-grated Parmesan cheese
1 batch Italian Herb Shrimp (recipe below)
1 batch Lemony Vinaigrette (recipe below)

For the Italian Herb Shrimp
8 ounces (1/2 pound) raw shrimp, peeled (or tail-on), deveined, and thawed
1 tablespoon Italian seasoning
Salt and freshly-cracked black pepper
1 tablespoon extra-virgin olive oil

For the Lemony Vinaigrette
1/3 cup extra-virgin olive oil
3 tablespoons red wine vinegar
3 tablespoons freshly-squeezed lemon juice
1 teaspoon Italian seasoning
1/2 teaspoon Kosher salt
1/2 teaspoon freshly-cracked black pepper
1 garlic clove, pressed or minced
Optional: 1 teaspoon honey for a slightly sweeter dressing

Step-by-Step Instructions

To Make the Italian Herb Shrimp
Step 1: Sprinkle the shrimp evenly on both sides with Italian seasoning, salt, and black pepper

Step 2: Heat olive oil in a sauté pan over medium-high heat

Step 3: Add the seasoned shrimp to the pan and cook for 4–5 minutes, stirring and flipping occasionally, until pink, opaque, and cooked through

Step 4: Remove the shrimp from heat and set aside

To Make the Lemony Vinaigrette
Step 5: In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, Italian seasoning, salt, black pepper, and minced garlic

Step 6: Taste and adjust the seasoning, adding honey if a sweeter vinaigrette is desired

Step 7: Set aside until ready to dress the salad

To Make the Green Salad
Step 8: In a large mixing bowl, add the spring greens, diced tomatoes, chopped artichokes, and sliced red onion

Step 9: Add the cooked Italian Herb Shrimp to the salad

Step 10: Drizzle the Lemony Vinaigrette over the salad

Step 11: Toss gently to combine all the ingredients evenly

Step 12: Sprinkle toasted pine nuts and lots of freshly-grated Parmesan over the top

Step 13: Serve immediately, garnished with extra Parmesan and freshly-cracked black pepper if desired

Troubleshooting

If the shrimp are overcooked and rubbery, I make sure to remove them from the pan as soon as they turn pink and opaque.

If the dressing tastes too sharp, a touch of honey softens the acidity beautifully.

If the salad seems dry, an extra drizzle of olive oil refreshes it instantly.

If the red onion feels too strong, soaking the slices in cold water for a few minutes mellows the flavor without losing the crunch.

Tips and Variations

For extra flavor, I sometimes marinate the shrimp for 15 minutes in olive oil and lemon juice before cooking.

If I want a heartier salad, adding cooked quinoa or farro makes it more filling.

Different cheeses like crumbled feta or shaved asiago can substitute for Parmesan for a delicious variation.

For extra freshness, a handful of fresh herbs like parsley, basil, or dill adds even more color and flavor.

Serving and Pairing Suggestions

I love serving this Shrimp and Artichoke Green Salad as a light main course for lunch or dinner.

It pairs beautifully with a crisp white wine like Sauvignon Blanc, Pinot Grigio, or a sparkling rosé.

For a more casual meal, it’s lovely alongside a loaf of crusty bread or a simple vegetable soup.

It’s also an elegant starter for a more formal meal or a festive brunch spread.

Nutritional Information

This salad is packed with lean protein, healthy fats, and fresh vegetables.

Shrimp provide low-fat, high-protein nourishment, while pine nuts add heart-healthy fats.

Spring greens and tomatoes offer fiber, vitamins, and antioxidants.

The Lemony Vinaigrette keeps everything light and flavorful without unnecessary sugars or preservatives.

Print

Recipe Summary and Q&A

This Shrimp and Artichoke Green Salad with Lemony Vinaigrette is vibrant, fresh, elegant, and packed with bold, bright flavors.

Can I make it ahead?
Yes! Prepare all components separately and assemble just before serving for best texture and flavor.

Can I use pre-cooked shrimp?
Yes, but sautéing fresh shrimp gives better flavor. If using pre-cooked, just toss with Italian seasoning and warm briefly.

How long does it last?
Best enjoyed fresh but can be stored for up to 1 day if dressed lightly.

Can I make it dairy-free?
Yes! Simply omit the Parmesan or use a dairy-free cheese alternative.

This salad proves that fresh, simple ingredients can create something truly special. I hope you enjoy it as much as I do. Happy cooking!