Gazpacho Shrimp and Artichoke Salad Recipe

Name: Gazpacho Shrimp and Artichoke Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vinegar; 1 teaspoon black peppercorns; 4 medium artichokes rinsed; 1 pound shrimp tiny, shelled, cooked; 1 x salt; 3 tablespoons olive oil; 1/4 cup white wine vinegar; 1 each garlic cloves minced, pressed; 1 tablespoon scallions, spring or green onions minced; 1 tablespoon celery minced; 1 small tomatoes firm, ripe, finely chopped; 1 small avocados peeled, pitted, diced; 1 tablespoon cilantro minced fresh

Servings: persons

2 tablespoons vinegar
1 teaspoon black peppercorns
4 medium artichokes rinsed
1 pound shrimp tiny, shelled, cooked
1 x salt
3 tablespoons olive oil
1/4 cup white wine vinegar
1 each garlic cloves minced, pressed
1 tablespoon scallions, spring or green onions minced
1 tablespoon celery minced
1 small tomatoes firm, ripe, finely chopped
1 small avocados peeled, pitted, diced
1 tablespoon cilantro minced fresh

1
In a 4 to 5 quart pan, bring 2 quarts water, vinegar, and peppercorns to boiling.
2
Meanwhile, remove coarse outer artichoke leaves, trim stem even with bases, cut off top third of each, and trim off remaining thorny leaf tips.
3
Boil artichokes gently, covered, until bottoms are tender when pierced, 25 to 30 minutes.
4
Drain; use warm or chilled.
5
Pull out tiny, thorn-tipped center leaves; with a spoon, scoop out fuzzy centers.
6
Set artichokes upright on plates, flaring leaves slightly.
7
Mix shrimp with dressing; spoon equally into artichokes.
8
Season with salt.
9
*** CILANTRO DRESSING *** Mix all ingredients.

259

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons vinegar, 1 teaspoon black peppercorns, 4 medium artichokes rinsed, 1 pound shrimp tiny, shelled, cooked, and more.

Yes, Gazpacho Shrimp and Artichoke Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Gazpacho Shrimp and Artichoke Salad

How did you like this recipe?

Frequently Asked Questions