Shrimp, Artichoke, and Olive Salad

Shrimp, Artichoke, and Olive Salad Recipe
Photo: Jonny Valiant; Styling: Sara Quessenberry


Serves 4

Recipe from

Real Simple

Recipe Time

Prep: 15 Minutes

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


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


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.

July 2010
My Notes

Only you will be able to view, print, and edit this note.

Add Note