Mediterranean Shrimp Artichoke “Pasta” Salad

I have to admit, I was skeptical about zucchini noodles (zoodles) as a pasta replacement…but I am now a fan! This recipe is very versatile. Use whatever olives you like…green, Kalamata, etc. If you are not a tomato fan, you can use colorful bell peppers. You can get raw shrimp and grill them instead of getting pre-cooked if you have the time. You can use a different size too: 51-60 means there are about 51-60 shrimp per pound. They also come in 41-50, 31-40, etc. Have fun! Be creative!  🙂

Servings: 8-10


For the pasta:

  • 4 medium green zucchinis, or 1 package of zoodles
  • 2 pounds peeled and deveined cooked shrimp (51-60 per pound)
  • 2 jars (7-1/2 ounces each) marinated quartered artichoke hearts, drained
  • 1 can small black olives, drained and halved, or 2 cans (2-1/4 ounces each) sliced olives, drained
  • 2 cups crumbled feta cheese
  • 1 medium red onion (about a cup) thinly sliced
  • 1 pint of cherry or grape tomatoes
  • 1/2 cup chopped fresh parsley
  • 1/4 cup chopped fresh basil

For the dressing:

  • 1/2 cup white wine vinegar
  • 1/2 cup olive oil
  • 1/4 cup lemon juice, usually from 1 large lemon (zest from that lemon optional)
  • 1 large garlic clove fine grated or minced, about 1/2 teaspoon
  • 2 tablespoons chopped fresh basil
  • 1/2 teaspoon dried oregano
  • Fresh ground pepper
  • 2 packets of zero sugar sweetener, like stevia (optional)


  • Cut the zucchini on a spiralizer to make zoodles. If you don’t have a spiralizer, a lot of grocery stores are now stocking pre-made zoodles (sometimes in the frozen section).
  • In a large bowl, combine zoodles, shrimp, artichokes, olives, red onions, tomatoes, parsley and basil.
  • In a small bowl, whisk vinegar, oil, lemon juice, lemon zest (if using), garlic, basil, oregano, sweetener and pepper. Pour dressing over pasta mixture; toss to coat. Refrigerate, covered, at least 30 minutes before serving to allow flavors to meld.
  • Right before serving add the feta cheese. I feel like if you add it sooner it gets mushy and melts into the salad.

Approximate Nutritional Info Per Serving:

Calories: 314, Fat: 22g, Carbs: 10g, Fiber: 2.5g, Sugar: 5g, Protein: 18g

  1. During the CGM program you just did with Dr Broder you said we could go on your web-site to find information about preventing allergic reactions to the Sensor and Pump’s adhesives. I have tried every combinations of words I could think of but cannot find any information about that issue. Please help direct me to the specific articles. Thank you!!!

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    Looks amazing! Did I overlook the nutritional info?

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