Greek Shrimp and Artichoke Salad is the perfect summer dinner salad. There is just something about seafood and summer that go hand in hand and this Greek Salad really hits the mark. This artichoke salad recipe with shrimp is light and flavorful.
When it is hot in the summer, I don't always feel like cooking a big meal. But of course, I always feel like eating dinner so that can be a bit of a conflict...lol. A salad and some ice cream is my perfect summer dinner.
This Greek salad is big and hearty. It has shrimp and artichokes in it which is a great combination and the fiber and protein will make you feel satisfied. I love the Greek flavors and the ease of getting dinner on the table quickly is what makes this artichoke salad with shrimp recipe so perfect!
Ingredients Needed for this Greek Shrimp Salad
- Large Cleaned Shrimp – Make sure the shrimp are cleaned and deveined. I like to take the tails off but some people leave them on.
- Mixed Salad Greens – I love mesclun greens or romaine lettuce but use your favorite.
- Greek Seasoning – You can use Italian or all purpose seasoning. Salt and pepper with a sprinkling of fresh chopped parsley works well too!
- Olive Oil and Balsamic Vinegar – For a different twist, you can substitute lemon juice for the vinegar or use red wine vinegar.
- White Wine - Substitute chicken or vegetable broth for the wine if desired.
- Artichoke Hearts – Look for the biggest ones you can find! The bigger size the better.
- Cucumbers – Slice them into even slices. Peeling is a personal prefernce.
- Cherry or Grape Tomatoes – If the tomatoes are large you will want to slice them in half.
- Kalamata Olives
- Feta Cheese
Buying and Preparing Shrimp
- The easiest way to purchase shrimp is to buy them frozen, as this ensures they are fresh. They are very easy to thaw under cold running water in a colander. I always keep several bags in my freezer.
- If you do buy fresh shrimp, make sure the shrimp are not slimy or smell like ammonia. They should be firm with solid tails and smell like the sea. I always like to cook them the day I purchase them. Check out the FDA's recommendations for selecting seafood.
- For a recipe like this salad, I like to get medium to large size shrimp. I purchase the 25 -32 count per pound and they are already cleaned and deveined. The tails are still on but I remove them either before or after cooking. Feel free to keep them on but it will be more work to remove them when eating the salad.
- Cooked shrimp typically last up to 2 days in the fridge. Be sure to store your shrimp in an airtight container. I don't like to store seafood for very long.
More Salad Recipes with Shrimp
- Roasted Shrimp and Asparagus Salad with Lemon Vinegrette
- Medditerranean Shrimp Wedge Salad
- Lemon Garlic Shrimp Ceasar Salad by Cafe Delites
If you like this Greek Salad with Shrimp, please leave a 5-star rating.
Greek Shrimp and Artichoke Salad
- 1 Tablespoon olive oil
- 1 Tablespoon Greek Seasoning substitute all purpose seasoning or fresh chopped parsley with salt and pepper
- 1 pound large cleaned shrimp
- ½ cup white wine
- 6 cups mixed salad greens
- 14 ounce can artichoke hearts drained and cut in half
- 2 small cucumbers sliced
- 1 cup cherry or grape tomatoes
- ½ cup Kalamata olives
- 3 ounces crumbled feta cheese
- 2 Tablespoons olive oil
- 2 Tablespoons balsamic vinegar
- In a medium sized frying pan, heat olive oil. Mix together the seasoning with the shrimp and saute for 2 minutes. Add wine and cook for another minute or two or until shrimp turn pink.
- Refrigerate shrimp if desired and reserve extra juice in pan.
- On a plate arrange the greens, artichoke hearts, cucumbers, grape tomatoes and olives. Sprinkle with the feta cheese.
- Add a few TBS of oil and vinegar to the reserved liquid in the pan to make the dressing. Add additional oil and vinegar if necessary.
- Top the salad with the dressing then the shrimp. This can be make on one big platter or individual plates.
First Published July 2011 ; Updated August 2021