Shrimp & Baby Artichoke Salad Recipe

Name: Shrimp & Baby Artichoke Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds medium-size raw shrimp, shelled and deveined; 2 cups broccoli florets; 2 cans (8 ounces each) water-packed artichoke hearts, drained; 8 scallions (green onions), cleaned, trimmed and cut diagonally into 1/2-inch pieces; 2 cups Sherry Mayonnaise (Recipe Follows); Salt and freshly ground black pepper, to taste; 1 whole egg; 2 egg yolks; 1 tablespoon prepared Dijon-style mustard; 1/4 cup sherry vinegar; Salt and freshly ground black pepper, to taste; 2 cups olive oil

Servings: persons

2 pounds medium-size raw shrimp, shelled and deveined
2 cups broccoli florets
2 cans (8 ounces each) water-packed artichoke hearts, drained
8 scallions (green onions), cleaned, trimmed and cut diagonally into 1/2-inch pieces
2 cups Sherry Mayonnaise (Recipe Follows)
Salt and freshly ground black pepper, to taste
1 whole egg
2 egg yolks
1 tablespoon prepared Dijon-style mustard
1/4 cup sherry vinegar
Salt and freshly ground black pepper, to taste
2 cups olive oil

1
1.
2
Bring 4-quarts salted water to a boil and drop in the shrimp. Wait 1 minute; empty the pot into a colander set in the sink. Let the shrimp cool in the colander.
3
2.
4
Bring a second pot of salted water to a boil and drop in the broccoli florets. Cook for 3 to 5 minutes, or until stems are just tender; do not overcook. Remove florets from water with a slotted spoon or skimmer and drop into a bowl of ice water. This will stop the cooking process and set the brilliant green color. When broccoli is cool, drain well and reserve.
5
3.
6
Cut the artichokes into halves or quarters, depending on their size, and combine in a mixing bowl with the shrimp, broccoli and scallions.
7
4.
8
Add sherry mayonnaise, toss, season with salt and pepper to taste, and toss again. Cover and refrigerate until ready to serve.

2255

kcal

Calories

218

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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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 2 pounds medium-size raw shrimp, shelled and deveined, 2 cups broccoli florets, 2 cans (8 ounces each) water-packed artichoke hearts, drained, 8 scallions (green onions), cleaned, trimmed and cut diagonally into 1/2-inch pieces, and more.

Yes, Shrimp & Baby 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!

Shrimp & Baby Artichoke Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions