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Shrimp Salad with Artichokes, Lima Beans & Fennel!

Here is a recipe for one of my healthy spring/summer favorites . . . Lima bean, fennel and artichoke salad with jumbo shrimp that I just love and I'm pretty sure you will too. . . with our without the shrimp . . . wherever you are located in the world!

The photos are all taken in Iceland . . . on a beautiful sunny day and the one below (next to tips) at a dinner party where I served this salad with lightly salted oven steamed cod loins! Hope you will like this recipe as much as I do!


1 cup olive oil

1 ½ cup scallions – coarsely sliced

½ kg fresh fennel – coarsely sliced

400 g frozen baby lima beans, canned or pre-cooked cooked fresh lima beans

1 – 2 cups water

½ cup – 1 cup fresh lemon juice

½ kg – 600 g frozen or canned artichokes hearts

1 cup finely chopped dill

½ tblsp sugar

Salt and pepper – to taste

18 large shrimp with tail – pre-cooked, shelled and deveined

Garnish: Freshly chopped dill and grated lemon rind

Preparation Method

In a large heavy saucepan, heat olive oil and sauté scallions. Add fennel to pan and cook for about 2 minutes. Add lima beans, 1 cup water and lemon juice and mix carefully. Simmer for about 5 minutes and then add artichoke hearts, dill and sugar. Add more water to pan, if needed. Gently shake pan and cook for another few minutes.

Finally add shrimp and mix carefully. Garnish with fresh dill and grated lemon rind and serve on a big platter as a salad.

Yield: 6 – 8 servings


In some countries the large shrimp are very expensive and not always available. When I'm in Iceland I like to use the tasty small Atlantic shrimp in this recipe and add scallops and /or lobster tails . . . when available.

On a festive occasions or for a really special main course or a buffet dish, you can serve simply oven steamed cod loins (or lightly salted cod fish) topped with this salad. It looks great and tastes even better.

The oven steamed cod loins seen in the photograph below (on right side) is another favorite recipe that I cook often when I get hold of great cod or haddock loins . . . which is mainly in Iceland! You can do this recipe with other fish too and even the salted codfish (Bakalao) that is popular in Mediterranean diet! Here is a link to the recipes:


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