French-Style Shrimp Salad

French-Style Shrimp Salad

Assemble this shrimp salad in individual servings, or arrange it on a platter and serve family style. Niçoise olives are a small purplish-black variety; you can substitute kalamata. Serve with crusty French bread. This dish is a twist on the classic salade niçoise with tuna.

Prep Time 3 minutes
Cook Time 15 minutes
Total Time 18 minutes



  • 6 garlic cloves, halved 
  • 2/3 cup fat-free, less-sodium chicken broth
  • 1/4 cup chopped fresh basil 
  • 1/4 cup chopped fresh parsley 
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons tarragon vinegar 
  • 2 tablespoons extravirgin olive oil
  • 2 teaspoons Dijon mustard 
  • 1/2 teaspoon freshly ground black pepper


  • 2 pounds peeled and deveined large shrimp 
  • 12 small red potatoes (about 3/4 pound) 
  • 1/2 pound haricots verts 
  • Cooking spray
  • 5 cups gourmet salad greens 
  • 4 cups torn romaine lettuce 
  • 1 cup (1/4-inch-thick) slices red bell pepper (about 1 medium) 
  • 3 medium tomatoes, each cut into 6 wedges 
  • 1 (14-ounce) can quartered artichoke hearts, drained 
  • 3 hard-cooked large eggs, each sliced into quarters 
  • 1/2 cup niçoise olives 
  • 2 tablespoons capers


Step 1
To prepare vinaigrette, drop garlic through food chute with food processor on; process until minced. Add broth and next 7 ingredients (through black pepper); process until well blended.

Step 2
To prepare salad, combine 2 tablespoons vinaigrette and shrimp in a large zip-top plastic bag; seal. Marinate in refrigerator for 20 minutes, turning bag occasionally to coat shrimp.

Step 3
Place potatoes in a large saucepan; cover with water. Bring to a boil; cook 8 minutes. Add haricots verts to pan; cook 2 additional minutes or until haricots verts are crisp-tender and potatoes are tender. Drain and rinse with cold water; drain. Cut potatoes into 1/4-inch-thick slices. Set aside.

Step 4
Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Remove the shrimp from bag, and discard marinade. Add shrimp to pan. Cook 3 minutes on each side or until the shrimp are done.

Step 5
Combine potatoes, haricots verts, greens, lettuce, bell pepper, tomatoes, and artichokes in a large bowl. Add remaining vinaigrette, tossing gently to coat. Place lettuce mixture on a serving platter. Arrange shrimp and eggs over lettuce mixture; sprinkle with olives and capers. Serve immediately.

Nutrition Information



Serving Size


Amount Per Serving Calories 366Total Fat 12gSodium 798mgCarbohydrates 26.1gFiber 6.4gProtein 39.3g



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