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Shrimp, Artichoke, and Olive Salad

Shrimp, Artichoke, and Olive Salad
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Serves 4| Hands-On Time: | Total Time:



  1. Place the shrimp in a colander or large strainer and run under cold water until thawed. Let drain.
  2. Tear the lettuce into bite-size pieces. Divide the lettuce, shrimp, tomatoes, artichoke hearts, and olives among 4 bowls.
  3. In a small bowl, whisk together the mayonnaise and chili sauce until smooth. Drizzle over the salad.

Nutritional Information

  • Per Serving
  • Calories 297
  • Protein 14g
  • Carbohydrate 17g
  • Sugar 7g
  • Fiber 3g
  • Fat 20g
  • Sat Fat 2g
  • Calcium 67mg
  • Iron 3mg
  • Sodium 1,153mg
  • Cholesterol 91mg
What does this mean? See Nutrition 101 .

Quick Tip

Side Salad
This is a kitchen-sink salad: Use whatever ingredients—cucumbers, roasted red peppers, capers—you have on hand. 

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.