Ingredients Jump to Instructions ↓

  1. 1 cup uncooked long grain rice

  2. 1/4 pound fresh asparagus, trimmed and cut into 1-inch pieces

  3. 3/4 pound cooked medium shrimp, peeled and deveined

  4. 2 jars (7-1/2 ounces each ) marinated artichoke hearts, drained

  5. 1/4 pound fresh snow peas

  6. 1/2 cup each julienned sweet red, yellow and green pepper

  7. 4 green onions, thinly sliced

  8. 1 celery rib, sliced

  9. 1/4 cup olive oil

  10. 3 tablespoons lemon juice

  11. 1 tablespoon minced fresh parsley

  12. 1 tablespoon soy sauce

  13. 1/2 teaspoon lemon-pepper seasoning

  14. Salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Vegetable Shrimp Salad Recipe photo by Taste of Home 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.

  2. 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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