Shrimp, Artichoke, and Olive Salad

Real Simple
Shrimp, Artichoke, and Olive Salad Recipe
Photo: Jonny Valiant; Styling: Sara Quessenberry
Serves 4


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8 ounces frozen peeled and deveined cooked medium shrimp
2 heads butter lettuce
12 ounces cherry tomatoes
1 6-ounce jar artichoke hearts, drained
1 6-ounce can pitted black olives, drained
1/4 cup mayonnaise
1/4 cup chili sauce


Prep: 15 Minutes

1. Place the shrimp in a colander or large strainer and run under cold water until thawed; let drain.

2. Tear the lettuce into bite-size pieces. Divide the lettuce, shrimp, tomatoes, artichoke hearts, and olives among 4 bowls.

3. In a small bowl, whisk together the mayonnaise and chili sauce until smooth. Drizzle over the salad.

Created date

April 2010

Nutritional Information

Calories 297
Protein 14 g
Carbohydrate 17 g
Sugars 7 g
Fiber 3 g
Fat 20 g
Satfat 2 g
Calcium 67 mg
Iron 3 mg
Sodium 1153 mg
Cholesterol 91 mg