No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Shrimp and Vegetables with Garlic Mayonnaise

In this dish, the garlic mayonnaise is served alongside instead of being drizzled on top beforehand; you can spoon some over the top of your salad or use it as a dip.

  • Prep:
  • Total Time:
  • Servings: 4
Shrimp and Vegetables with Garlic Mayonnaise

Source: Everyday Food, March/April 2003


  • 2/3 cup mayonnaise
  • 1/4 cup plain yogurt
  • Juice of 1/2 lemon
  • 1 teaspoon Dijon mustard
  • 2 cloves garlic, chopped
  • 1/4 teaspoon paprika
  • 3/4 pound large red potatoes
  • Salt
  • 3/4 pound carrots, cut into sticks
  • 3/4 pound green beans, ends trimmed
  • 3/4 pound large shrimp, shelled and deveined
  • 4 hard-cooked eggs, peeled and quartered
  • Chopped fresh parsley


  1. Make aioli: In small bowl, stir together mayonnaise, yogurt, lemon juice, mustard, garlic, and paprika. Set aside.

  2. In large saucepan, cover potatoes with salted water. Bring to a simmer; cook, partially covered, until fork-tender, 20 to 25 minutes. Drain, and quarter.

  3. In a medium saucepan, cover carrots with salted water. Bring to a simmer; cook until tender, about 5 minutes. Transfer to a plate with a slotted spoon. Cook beans in the water until tender, 6 to 8 minutes. Transfer to plate. Cook shrimp until pink, 1 to 2 minutes. Drain.

  4. Divide the aioli among 4 bowls. Arrange eggs, vegetables, and shrimp on plates. Garnish with parsley. Serve warm, with the aioli on the side.

Reviews (1)

  • letterknit 19 Nov, 2008

    This recipe is so easy and the aioli garlic mayonnaise is so tasty!

Related Topics