First Step: Prepare the Shrimp Pat the 8 oz of raw shrimp dry with a paper towel to remove any excess moisture this helps them sear nicely and absorb the flavors better. Sprinkle both sides with 1 Tbsp Italian herb blend, ½ tsp salt, and ¼ tsp freshly ground black pepper for that savory kick. If you’re watching your sodium, you can cut back on the salt here to make it fit different dietary needs in this shrimp salad recipe.

Second Step: Cook the Shrimp Heat 1 Tbsp extra-virgin olive oil in a sauté pan over medium-high heat until it’s shimmering but not smoking. Add the seasoned shrimp and cook, stirring occasionally, for 4-5 minutes until they turn pink and are opaque all the way through. Once done, transfer them to a plate and set aside to cool slightly these cooked shrimp will add a warm, juicy element to your artichoke salad without making the greens wilt.

Third Step: Make the Vinaigrette In a small bowl or jar, combine ⅓ cup extra-virgin olive oil, 3 Tbsp red-wine vinegar, 3 Tbsp freshly squeezed lemon juice, 1 tsp Italian herb blend, ½ tsp kosher salt, ½ tsp freshly cracked black pepper, and 1 minced garlic clove. If you like it sweeter, toss in 1 tsp honey. Whisk or shake vigorously until the mixture emulsifies and thickens this lemon vinaigrette dressing for shrimp salad is all about that perfect blend of tangy and fresh, and you can adjust the amounts for a milder version if needed.

Fourth Step: Assemble the Salad Base In a large bowl, toss together 5 oz mixed spring greens, 2 cups diced tomatoes, 1 jar (14 oz) quartered and chopped artichoke hearts (drained), ½ small thinly sliced red onion, ½ cup toasted pine nuts, and about ¼ cup freshly grated Parmesan cheese. This mix creates a colorful, crunchy base for your green salad dressing, and if you’re aiming for a low-calorie twist, hold back nun the pine nuts here.

Fifth Step: Add Shrimp and Dressing Once the shrimp has cooled a bit, add it to the salad bowl. Drizzle in 2-3 Tbsp of the vinaigrette to start, then gently toss everything until it’s evenly coated be careful not to overdo it so the greens stay crisp. This step brings the whole shrimp artichoke green salad with lemon vinaigrette together, and it’s a great spot to taste and adjust for different preferences, like adding more herbs for extra flavor.

Final Step: Serve and Enjoy Plate the salad right away for the freshest taste, and top with extra grated Parmesan and a fresh crack of black pepper if you want. The total prep time is about 20 minutes, cooking takes roughly 5 minutes, and you’re good to go in under 25 minutes total. This yields 4-6 servings, making it perfect for family meals or meal prep, and you can adapt it for a vegetarian option by swapping the shrimp for veggies as needed.