What Makes This Recipe So Good
The blackened shrimp gets top-billing because it’s the star of this salad, but let’s talk flavors, cuz this baby has them all! Blackened shrimp. Fruity kalamata olives. Creamy feta, both ON the salad AND IN the tangy feta vinaigrette. Earthy artichoke hearts. Every bite of this dish absolutely explodes with flavor.It’s unbelievably easy to throw this one together. The shrimp is ready in less than 5 minutes, the vinaigrette comes together in less than 3 minutes. Then you just layer everything in a bowl? Lunch is on the table in 10 minutes or less.The flavors are light and refreshing, but the actual ingredients are all incredibly satisfying. There’s a hearty helping of protein and fat with very few carbs, which means you won’t be hungry again 15 minutes later.
Chef’s Tips
You don’t want to overcook the shrimp. I’m not kidding when I say 60 seconds on one side, then 30-60 seconds on the other. Shrimp cooks quickly, and overcooked shrimp is tough, rubbery, and all-around unpleasant.What are the visual cues for cooking shrimp? Watch for them to become pink or white and opaque, rather than grey and translucent. They’ll also start to curl slightly, forming a “J” or “C” shape. If they’re bright white or “O” shaped, you’ve overdone it.The feta vinaigrette is truly incredible, so don’t skimp on it! I like to make up extra and keep it on hand for other dishes. You’ll probably notice it separate a little as it sits in the fridge, but don’t be alarmed. Just shake the jar or whisk the dressing until everything’s back together.
Salads for Days
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