Marinated Shrimp and Vegetables

Marinated Shrimp And Vegetables Recipe

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Judy Garcia


This recipe was given to me by a former co-worker who always brought it to company potluck lunches.


★★★★★ 1 vote

No-Cook or Other


  • 10-12 oz
    raw broccoli
  • 10-12 oz
    raw cauliflower
  • 1 jar(s)
    (14 oz) water packed artichoke hearts
  • 1 lb
    shrimp, shelled, de-veined, cooked
  • 1/2 c
    vegetable oil
  • 1/2 c
    olive oil
  • 1/2 c
    white vinegar
  • 1 Tbsp
  • 1 Tbsp
    lemon juice
  • 2 clove
    garlic, minced
  • 1 tsp
  • 1/4 tsp
    dry mustard powder
  • 1/4 tsp
    white pepper
  • ·
    pimento strips, optional
  • ·
    chopped parsley, optional

How to Make Marinated Shrimp and Vegetables


  1. Drain artichoke hearts; cut broccoli, cauliflower and artichokes into bite-sized pieces. Place in large bowl (with cover) or large zipper-type plastic bag.
  2. Blend oils, vinegar, sugar, lemon juice, garlic, salt, mustard powder and pepper together. Mix well.
  3. Pour dressing mix over vegetables. Seal and refrigerate for 24 hours. Garnish with parsley and pimento strips, if desired.

Printable Recipe Card

About Marinated Shrimp and Vegetables

Main Ingredient: Vegetable
Regional Style: American

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