Shrimp, Asparagus and Artichoke Hearts with Baby Peas
- by Omaha Steaks
- Last updated Jul 18, 2024
Upgrade your favorite salad with unique flavors and healthy ingredients with this Shrimp, Asparagus and Artichoke Hearts with Baby Peas recipe. Filled with zesty greens, delicious vegetables and packed with jumbo shrimp, this recipe is one you will want to remember. With a range of different textures and ingredients this stand-out salad is quick and nutritious and one you will be able to enjoy with no regrets.
The Best Shrimp for Asparagus and Artichoke Heart Salad
This salad is easy to prepare with our Jumbo Cooked Shrimp. Fully cooked, peeled and deveined – these shrimps are guaranteed to be impressive any way you serve them. Known for their bold, sweet taste and meaty texture these are not the typical shrimp you find in the freezer section of your local supermarket. Ours are fresh-frozen and ready to serve once thawed, making them convenient and delicious.
How to Thaw Jumbo Cooked Shrimp
Our Jumbo Cooked Shrimp are ready to serve after thawing and can be added directly to the salad… no other steps needed! To defrost, place shrimp in strainer, with a plate underneath and thaw in refrigerator overnight. For faster thawing, remove shrimp from bag and place in a large bowl of cold water for approximately 10-20 minutes. Drain water and refrigerate if not using immediately. Make sure to use shrimp within 24 hours of thawing.
How to Make Shrimp, Asparagus and Artichoke Hearts Salad
This recipe is so easy it can be prepared and ready to serve in 20 minutes. To start, whisk together the ingredients for the homemade vinaigrette dressing. Toss together the remaining ingredients in the same bowl, top with shrimp, and sprinkle with lemon zest and cracked pepper. Then as they say, dinner is served!
Shrimp, Asparagus and Artichoke Hearts with Baby Peas
Ingredients
- 1.5 lbs. Jumbo Cooked Shrmip thawed
- 1/3 cup olive oil
- 2 Tbsp. white wine vinegar
- 2 Tbsp. minced shallot
- 4 tsp. finely chopped fresh dill
- 1 Tbsp. grainy mustard
- 1 tsp. honey
- 1/2 tsp. salt
- 1/2 tsp. cracked pepper divided
- 5 cups packed baby arugula
- 3 cups torn radicchio leaves
- 1/2 lbs. cooked asparagus chopped
- 1 12 oz. jar marinated artichoke hearts
- 1 cup cooked baby peas
- 2 tsp. lemon zest
- Lemon wedges
Instructions
- In large bowl, whisk together oil, vinegar, shallot, dill, mustard, honey, salt and 1/4 tsp pepper.
- Add arugula, radicchio, shrimp, asparagus, artichoke hearts and peas to bowl; toss well. Divide among 6 plates.
- Sprinkle with lemon zest and remaining cracked pepper.
- Serve with lemon wedges.
Notes
More Shrimp Recipes
Editor’s Note: This post was updated in December, 2021 for freshness and comprehensiveness.
SEAFOOD
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