Real Recipes From Real Home Cooks ®

marinated shrimp salad

Recipe Photo
No Image
review
Private Recipe by
Sharon Colyer
Louisville, KY

This recipe is in my Better Homes and Gardens "Summertime Cooking" cookbook (1990). I have changed it slightly. Shrimp is purchased precooked or has cook time separate from recipe. Chill time, in the refrigerator, is not included in prep time, which is 2-24 hours.

yield serving(s)
prep time 20 Min
method Refrigerate/Freeze

Ingredients For marinated shrimp salad

  • **********SALAD**********
  • cook time & chill time is not included in prep time
  • 16 oz
    already prepped & cooked medium shrimp
  • 2 jar
    (6 oz. each) marinated artichoke hearts
  • 2 md
    carrots, thinly biased sliced
  • 3/4 c
    sliced celery
  • 1/4 c
    sliced green onion
  • 1/4 c
    sliced pimiento, drained, and chopped
  • ********MARINADE********
  • 2 Tbsp
    white wine vinegar
  • 1 Tbsp
    sugar
  • 1 Tbsp
    vegetable oil
  • 3/4 tsp
    dry mustard
  • 1/2 tsp
    dried oregano, crushed
  • 1/2 tsp
    dried basil, crushed
  • 1 clove
    garlic, minced
  • 1/8 tsp
    pepper
  • ********GARNISHES********
  • 1/2 md
    head of red leaf lettuce, rinsed & dried
  • 2 Tbsp
    fresh snipped parsley (optional)

How To Make marinated shrimp salad

  • 1
    SALAD: Take cooked shrimp (pink), drain if necessary, and pat dry. Then, chill thoroughly. Prep and slice celery, green onion, and carrots on the bias. Drain artichoke hearts, reserving marinade. Cut large pieces of artichoke hearts in half. In a large bowl, combine chilled shrimp, artichoke hearts, carrots, celery, green onions, and pimiento.
  • 2
    MARINADE: In a screw-top jar, combine the reserved artichoke marinade, vinegar, sugar, vegetable oil, mustard, oregano, basil, garlic, and pepper. Cover, and shake well. Toss with shrimp mixture. Chill 2 to 24 hours, before serving.
  • 3
    GARNISHES: To serve, drain dressing from salad, if desired, and transfer to serving bowl lined with red leaf lettuce. If desired, sprinkle with the fresh snipped parsley.
  • 4
    Nutrition: One serving 325 cal, 16 g fat, 173 mg chol, 417 mg sod, 726 mg potassium, 21 g carb, 26 g protein.
ADVERTISEMENT
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT