Shrimp and Artichoke Salad
Updated October 10, 2023
- Total Time
- 30 minutes
- Prep Time
- 15 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
24 medium-size shrimp, about 1 pound
16 bottled artichoke bottoms, packed in oil
2 tablespoons finely chopped Italian parsley
1 teaspoon finely minced garlic
1 cup olive oil
¼ cup freshly squeezed lemon juice
Nutritional analysis per serving (10 servings)
22 grams carbs; 114 milligrams cholesterol; 335 calories; 16 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 23 grams fat; 11 grams fiber; 589 milligrams sodium; 16 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the shrimp in a saucepan, and add water to cover. Bring to a boil, and remove from the heat. Let stand 15 minutes and drain.
- Step 2
When the shrimp are cool enough to handle, peel and devein them. Cut each shrimp crosswise on the bias into thin slices. There should be about 2 cups.
- Step 3
Drain the artichoke bottoms, and chop them finely. There should be about 2 cups. Put the artichokes in a mixing bowl, and add the parsley and garlic. Blend well. Add the shrimp, and sprinkle with oil and lemon juice. Blend and serve.
Private Notes
Comments
How many does this serve? Any pictures?
The recipe says ten servings. I would say four, maybe.