Shrimp Salad with Feta and Artichoke Hearts
Salads Recipes | Fish and Seafood Recipes
Yield: 8 servings
- 1 pound jumbo raw shrimp, peeled and deveined, thawed if frozen
- 1/4 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 1 hot or mild chili pepper, seeded and minced
- 2 tablespoons chopped fresh oregano
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1/2 cup crumbled feta cheese
- 1 14-ounce can artichoke hearts, halved
- 1/4 cup chopped red onion
- 8 whole leaves Boston lettuce, rinsed and patted dry
Preheat oven to 350 degrees F. Oil an 8-inch-square glass baking dish or large glass pie plate. In a bowl, whisk together olive oil, lemon juice, chili pepper, 1 tablespoon of the oregano, sugar, and salt. Add shrimp to bowl, toss well, then pour contents into baking dish. Top with artichokes, crumbled feta, and red onion. Bake uncovered until shrimp is pink and just firm, about 25 minutes. Cool shrimp to room temperature, poor off excess liquid, and chill in refrigerator overnight.
To serve, arrange 8 whole lettuce leaves on a serving platter. Spoon some shrimp onto each leaf and garnish with remaining tablespoon of fresh oregano.
Reviews by Readers
I make this recipe at least once a week. It truly is one of those perfect, filling, recipes. My husband and I use it as a main course so it feeds two of us. It is very forgiving, as in, if you don't have the type of pepper called for, you can substitute. We ususally put some Italian seasoning in this as well. Yumm..... – Reviewed by Mary Labbe
I made this for two brunches last holiday season and it (and I) got rave reviews. It's easy, handsome to serve and, best of all, delicious. – Reviewed by Norman Unsworth
I was going to make this as salad. However, I decided to serve it warm with pasta. It was delicious. It must be good as a salad too. But I would serve it warm tossed with pasta again. Thanks for the great recipes. – Anonymous Review
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