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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Gazpacho Shrimp and Artichoke Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions