Shrimp Salad Vinaigrette Recipe


Difficulty LevelEasyHealth IndexHealthy
Main IngredientInterest Group


 Red bell pepper1 Medium
 Green bell pepper1 Medium
 Olive oil/Vegetable oil2 Teaspoon
 Shelled and deveined shrimp1⁄2 Pound (Tail Feathers Left On)
 Garlic cloves2 Small, minced
 Quartered artichoke hearts9 Ounce, frozen, drained and cooled (1 Package, Cooked According To Package Directions)
 Thinly sliced scallions1⁄2 Cup (8 tbs) (Green Onions)
 Balsamic vinegar/Red wine vinegar2 Tablespoon
 Chopped italian flat leaf parsley1 Tablespoon
 Chopped fresh basil1 Tablespoon
 Lettuce leaves4

Nutrition Facts

Serving size: Complete recipe

Calories 531 Calories from Fat 117

% Daily Value*

Total Fat 13 g20.1%

Saturated Fat 1.6 g7.8%

Trans Fat 0 g

Cholesterol 580 mg193.3%

Sodium 1781.6 mg74.2%

Total Carbohydrates 51 g16.9%

Dietary Fiber 20 g80%

Sugars 25.3 g

Protein 51 g103%

Vitamin A 201.1% Vitamin C 540%

Calcium 30.4% Iron 29.6%

*Based on a 2000 Calorie diet


1. Preheat broiler. On baking sheet lined with heavy-duty foil broil peppers 3 inches from heat source, turning frequently, until charred on all sides; let stand until cool enough to handle. Peel peppers; remove and discard stem ends and seeds. Cut peppers into strips.
2. In 9-inch nonstick skillet heat oil; add shrimp and garlic and cook over high heat, stirring frequently, until shrimp just turn pink, about 2 minutes. Add bell pepper strips and remaining ingredients except lettuce and cook, stirring occasionally, until thoroughly heated, about 3 minutes.
3. Line serving platter with lettuce and top with shrimp mixture.