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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!
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings


  • 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.

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