Tasty, light, refined and surprisingly flavorful: I absolutely loved this shrimp and artichoke salad. It’s perfect for a quick lunch but also works as an elegant starter. The artichokes, marinated in lemon and lightly seared in a pan, remain crisp and fragrant while the shrimp, quickly sautéed in extra virgin olive oil, add sweetness and texture to the dish. Finished with shavings of Grana Padano and a drizzle of raw olive oil, this recipe is an explosion of flavors that I’m sure will win you over. If I’ve convinced you, try this winning combination yourself.
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- Difficulty: Very easy
- Cost: Medium
- Rest time: 40 Minutes
- Preparation time: 25 Minutes
- Cooking time: 10 Minutes
- Portions: 3 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients for the shrimp and artichoke salad
If using frozen shrimp, transfer them from the freezer to the refrigerator the night before to thaw slowly: this helps them keep a firmer texture and better flavor. If using fresh shrimp, remove the head, shell and intestinal vein by making a gentle incision along the back.
- 3 artichokes
- 1.1 lb shelled shrimp (frozen or fresh)
- 1 lemon
- Grana Padano PDO (or Parmigiano)
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Bowl
- 2 Pots or 2 frying pans
Preparation of the shrimp and artichoke salad
Clean them by removing the toughest leaves and the stem. Cut them in half and, if present, remove the inner choke. Then slice them very thinly with a sharp knife, immersing them as you go in cold water acidified with the juice of half a lemon to prevent browning.
After about ten minutes, drain them and return them to the same bowl. Dress them with oil, lemon juice to taste and a pinch of salt. Give a light stir, then let them marinate for about half an hour.
After this time, heat a pan very well with a little oil. Add the artichokes along with their marinade and quickly sauté them for 5–6 minutes over medium-high heat, stirring gently. Adjust the salt at the end of cooking if necessary.
Rinse them briefly under running water and dry them very well, patting them with a clean kitchen towel or paper towels.
Then heat a little oil in a pan (or a large skillet) and arrange the shrimp in a single layer. Cook them one minute per side and salt them only at the end of cooking. Turn off the heat as soon as they turn pink. If they release any water, tilt the pan slightly and discard it.
Arrange the artichokes on the serving plate, alternating them with the shrimp. Add some shavings of Grana Padano, sprinkle with freshly ground black pepper and drizzle with a little oil. You can enrich this salad with a few arugula leaves and some grated lemon zest. It’s excellent served warm or at room temperature. Enjoy! Paola.
FAQ (Questions and Answers)
Can it be prepared in advance?
Yes, you can prepare parts in advance by doing the artichokes and the shrimp separately.
The artichokes can be cleaned, marinated and stored in the refrigerator, while the shrimp can be thawed and kept ready. Just before serving, quickly sauté the artichokes and the shrimp in a pan for a few moments, then assemble the salad and finish with Grana/Parmigiano shavings.I’d like to remind you that you can follow me on various social networks to stay updated on the new recipes I publish. You can find me on Facebook (HERE), on Twitter (HERE), on Pinterest (HERE), on Instagram (HERE) and also on Tik Tok (@zenzero_limone). Thanks for the ♥!
