Shrimp Scampi Salad
Easy dinners are what I’m all about these summer days. Okay, even Fall, Winter and Spring I’ll take easy over complicated. Salads though definitely rank first choice through the hot weather months. While I love a crisp, chilled salad, I like to pare it with a warm topping. Kinda like my thing about topping pizza with a salad.
Shrimp Scampi is a quick dish to pull together and normally served with pasta. I had a craving for Shrimp Scampi the other day but really didn’t want the heaviness of the pasta nor did I want to just have a little. I was HUNGRY and I wanted a nice full serving of whatever it was that I was going to make! I’m definitely familiar with a Caesar salad topped with grilled shrimp or chicken, so why not top it with scampi instead! The bonus too is that there is no vinaigrette or dressing to make as the garlicy sauce from the scampi is poured over the greens.
I made this with the tails on, however, next time I may remove the tails. It’s pretty much a presentation thing leaving the tails on as the tails really don’t impart any flavor into the dish. Leaving the shells on while cooking the shrimp do though, but I would not suggest that method for this dish! Save that tip for another recipe.
Shrimp Scampi Salad
2 tablespoons extra virgin olive oil
1 lb. uncooked medium shrimp, peeled and deveined, leaving tails on is optional
1 medium green onion, thinly sliced
9 oz frozen artichoke hearts, thawed
3 garlic cloves, finely chopped, I add up to 5 cloves!
Pinch of crushed red pepper
Juice from 2 lemons, about ¼ cup
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
Kosher salt and freshly ground pepper to taste
½ lb. mixed salad greens
Freshly grated parmesan cheese or gorgonzola cheese for sprinkling on top of salad
Arrange mixed salad greens on a large platter and set aside, or refrigerate to keep greens crisp. In a large skillet, heat olive oil. Add in shrimp, artichoke hearts and green onion, sauté until shrimp begins to curl and turns pink. Add in garlic, crushed red pepper, lemon juice and cook just a few minutes more to incorporate all the flavors, scrapping up the bottom of the pan for any bits of the sauteed shrimp or artichoke. Sprinkle on the herbs, gently toss and pour over the salad greens, spooning on the garlicy sauce too. Top with either freshly grated parmesan cheese or crumbled gorgonzola. Serve immediately.
spicegirlfla
I love being in the kitchen. Early mornings, soft music, a hot espresso. Easing into the preparation of delicious meals. Glancing through cookbooks, gathering inspiration and planning my day. I look forward to the cycles of the seasons, the pleasures of tasting and savoring and sharing this with those dear to me. Weekends are special to me as my week days are often rushed, but still I create the ambiance, light the candles, set the table and uncork the wine.
20 Comments
Lisa (Smart Food and Fit)
This looks a like a great healthy quick meal. I like how you added artichoke hearts. I’d top it with gorgonzola cheese for something different, I always use Parmesan cheese.
JamieAnne
This looks great!
ChefMom
I was just thinking of shrimp scampi the other day. I like the idea of it over a salad. Great way to make it a meal!
gisellecagli
What a fresh summer salad you just made!!! I love shrimps and artichokes and the fact you added fresh basil and parsley!!!
chicaandaluza
My kind of salad – and all ingredients I would usually have to hand. Adore artichokes and am alweays looking for new ways to use them.
yummychunklet
This looks like a great summer salad! And, I simply love adding shrimp to a dish. Yours looks fantastic!
kitchenbelleicious
Looks like a southern girls dream! Shrimp scampi but lighter on a salad. genius- I am all over this one
ChgoJohn
What a great dish! I especially like the sprinkling of gorgonzola before serving. I’ll be giving this a try on some not-too-distant evening.
Maris(In Good Taste)
Looks really really good!!!
Rufus' Food and Spirits Guide
I think the wife and I might accidentally drive to Florida after one of these posts. Looks so amazing!
jsh0608
This looks really good. I love shrimp. (and sometimes salads) I will have to try. :0)
Karen
I like the idea of adding artichokes to the dish. I’m a salad girl myself, especially during the warm weather.
Charles
I read “shrimp” and thought “squid”, and then wondered why there was none in the recipe – haha 😀 Artichoke hearts and shrimps – so delicious, great recipe! Do you know why it’s popular for people to leave shrimps tails on? I always wondered this. Always results in dirty fingers, when it could be so easy!
Bianca @ Confessions of a Chocoholic
Love this! I prefer warm toppings for my salads too. I have not had shrimp in a while, and after seeing your recipe I am definitely putting it in my grocery list this week!
Susan
What a beautiful salad – two of my favorite foods!
tiffany
A great lunch or dinner salad!
The Hook
You hit the nail right on the head, young lady! Easy meals are the cure for summers spent in the kitchen.
Jenna
Love it! Turning shrimp scampi into a salad is brilliant. Plus, I love warm salads–they’re just so much more interesting, and I feel completely justified in serving them as a main dish because (for me) they hit the spot in the way that a cold salad just couldn’t.
Anyway, looks delicious!
bellini
This is an exceptional recipe and one we all need to try.
Erin
Nom! That looks seriously delicious. Sometimes salads just don’t seem to stick with me but this one seems hefty enough that it will.
Yum!
Erin – ekcantcook.com