Italian Shrimp Salad with Marinated Artichoke Hearts, Bell Pepper, and Red Onion

5 from 1 vote

Italian Shrimp Salad with Marinated Artichoke Hearts, Bell Pepper, and Red Onion

Bright, tangy, and herbal vegetables are tossed with Shrimp in Italian seasoning for a delicious and refreshing meal. Feta and olives would be excellent in the salad as well. Feel free to add any fresh herbs you like. Basil makes a particularly refreshing addition.

Course Main Course, Salad

Cuisine Italian

Keyword artichoke, bell pepper, dairy-free, dinner, easy, egg-free, fast, italian, lunch, main, nut-free, protein sparing modified fast, PSMF, salad, seafood, shrimp

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 385kcal

Author Jenny Ross

Ingredients

1 pound shrimp peeled and deveined
2 garlic cloves minced
1 teaspoon Italian seasoning or more to taste
salt to taste
2 teaspoons avocado or olive oil
1/2 red onion sliced
1 bell pepper stem and seeds removed, sliced
1/2 teaspoon red pepper flakes optional, or to taste
1 tablespoon red wine vinegar
6.5 ounce jar marinated artichoke hearts drained
2 tablespoons parsley minced
1 head butter lettuce leaves torn

Get Recipe Ingredients

Instructions

Combine the garlic, shrimp, garlic, Italian seasoning blend, and a generous pinch of salt in a bowl and toss to combine. Set aside.
Heat a large pan over medium-high heat and when hot, add the oil. When the oil is hot, add the onion and bell pepper. Cook over medium-high heat until lightly charred and the vegetables are tender, about 10 minutes. Season with a bit of salt, to taste, transfer to a plate and set aside. Do not clean the pan.
Add the shrimp to the now empty pan and cook over medium-high heat, flipping the shrimp when they turn opaque, about 2-3 minutes. Cook the second side until opaque as well, another 2 minutes. Season to taste with more salt, as desired. Add back the reserved cooked onion and bell peppers, red pepper flakes, marinated artichokes, and red wine vinegar. Stir to combine well. Sprinkle with parsley and serve over a bed of torn butter lettuce leaves.

Notes

Protein:Energy Quotient [calories]: 1.77

Nutrition