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Shrimp-and-Artichoke Salad

For a special occasion, serve this in whole steamed artichokes garnished with lemon wedges and edible flowers.

Southern Living MARCH 2004

  • Yield: Makes 8 servings
  • Prep time: 30 Minutes


  • 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


Peel shrimp; devein, if desired.

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

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

Note: When selecting canned artichoke hearts, look on the label for a count of 10 to 12. Not only are these whole artichoke hearts less expensive, they are consistently more tender than either the larger sizes or the quartered ones.


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Shrimp-and-Artichoke Salad Recipe