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Vegetable Shrimp Salad

 Vegetable Shrimp Salad
With shrimp, asparagus and a blend of peppers, this refreshing salad is not only delicious but pleasing to the eye as well!
6 ServingsPrep/Total Time: 30 min.


  • 1 cup uncooked long grain rice
  • 1/4 pound fresh asparagus, trimmed and cut into 1-inch pieces
  • 3/4 pound cooked medium shrimp, peeled and deveined
  • 2 jars (7-1/2 ounces each) marinated artichoke hearts, drained
  • 1/4 pound fresh snow peas
  • 1/2 cup each julienned sweet red, yellow and green pepper
  • 4 green onions, thinly sliced
  • 1 celery rib, sliced
  • 1/4 cup olive oil
  • 3 tablespoons lemon juice
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon soy sauce
  • 1/2 teaspoon lemon-pepper seasoning
  • Salt and pepper to taste


  • Cook rice according to package directions; drain and rinse with cold
  • water. Place in a large serving bowl; cool. Place the asparagus in a
  • small saucepan; add a small amount of water. Bring to a boil; cook
  • for 3 minutes. Drain and rinse with cold water.
  • Add the asparagus, shrimp, artichokes, snow peas, peppers, onions and
  • celery to the rice. In a small bowl, whisk the oil, lemon juice,
  • parsley, soy sauce, lemon-pepper, salt and pepper. Pour over shrimp
  • mixture and toss gently. Chill until serving. Yield: 6 servings.

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Vegetable Shrimp Salad (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.