Shrimp and Asparagus Salad Recipe

Name: Shrimp and Asparagus Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb raw baby shrimp (salad shrimp); 1 bunch asparagus; 1 tomatoes, small dice; 3 lemons, juice of; 1 lemon, zest of; 2 tablespoons red wine vinegar; ½ cup vegetable oil; 1 teaspoon sugar; ¼ cup fresh parsley, chopped; 2 teaspoons salt; ½ teaspoon pepper

Servings: persons

1 lb raw baby shrimp (salad shrimp)
1 bunch asparagus
1 tomatoes, small dice
3 lemons, juice of
1 lemon, zest of
2 tablespoons red wine vinegar
½ cup vegetable oil
1 teaspoon sugar
¼ cup fresh parsley, chopped
2 teaspoons salt
½ teaspoon pepper

1
Bring a large pot of water to boil.
2
Fill a large bowl with water and ice.
3
Trim the though end of the asparagus and place in the boiling water.
4
Let cook for about 3 minutes or until bright green and slightly tender.
5
Remove the asparagus and place it in the ice bath until cool.
6
Remove and set aside.
7
Pour the shrimp into the boiling water and cook for about 5 minutes or until no longer translucent.
8
Remove the shrimp for the water and place in the water bath until cool.
9
In another large bowl whick together the lemon juice, zest, vinegar, oil, sugar, and parsley.
10
Cut the asparagus into 1 inch long pieces.
11
Stir the shrimp, tomato, and asparagus into the lemon dressing.
12
Add the salt and pepper, adjust seaoning to taste.

428

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb raw baby shrimp (salad shrimp), 1 bunch asparagus, 1 tomatoes, small dice, 3 lemons, juice of, and more.

Yes, Shrimp and Asparagus Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Shrimp and Asparagus Salad

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