ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Shrimp-and-Artichoke Salad

Prep time 30 mins
Yield Makes 8 servings
For a special occasion, serve this in whole steamed artichokes garnished with lemon wedges and edible flowers.

Ingredients

  • 2 1/2 pounds unpeeled, medium-size fresh shrimp, cooked
  • 1/2 cup mayonnaise*
  • 1/2 cup sour cream*
  • 1/2 cup chopped fresh parsley
  • 5 green onions, thinly sliced
  • 1 tablespoon grated lemon rind
  • 2 teaspoons dry Italian dressing mix
  • 1 teaspoon hot sauce
  • 1/2 teaspoon Creole seasoning
  • 1 (14-ounce) can artichoke hearts, quartered

How to Make It

  1. Peel shrimp; devein, if desired.

  2. Whisk together mayonnaise and next 7 ingredients. Stir in artichoke hearts and shrimp. Cover and chill until ready to serve.

  3. *Reduced-fat mayonnaise and sour cream may be substituted.

  4. Note: When selecting canned artichoke hearts, look on the label for a count of 10 to Not only are these whole artichoke hearts less expensive, they are consistently more tender than either the larger sizes or the quartered ones.