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.
Why We Love This Asparagus and Artichoke Heart Salad Recipe
This salad is easy to prepare with Omaha Steaks Jumbo Cooked Shrimp. Fully cooked, peeled and deveined – these shrimp 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.
Before You Start
Our Jumbo Cooked Shrimp are ready to serve after thawing and can be added directly to the salad… no other steps needed! To thaw, remove shrimp from original packaging, place in a resealable bag, and thaw in refrigerator for at least 6-7 hours. To thaw in water, remove shrimp from original packaging, place in a resealable bag, then submerge bag in cold water for 30-45 minutes. Once thawed, consume within 1-2 days.
Tools You Will Need Before You Start
- 1 Large Bowl
- 1 Whisk
Omaha Steaks Products Featured in This Recipe
Shrimp, Asparagus and Artichoke Hearts with Baby Peas
Ingredients
- 1.5 lbs. Omaha Steaks Jumbo Cooked Shrimp thawed
- 1/3 cup olive oil
- 2 tablespoons white wine vinegar
- 2 tablespoons minced shallot
- 4 teaspoon finely chopped fresh dill
- 1 tablespoons grainy mustard
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/2 teaspoon 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 teaspoons 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
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