Asparagus Salad with Shrimp

Even though the weather has been rather dreary and cold the last week or so, spring is officially here, which means it’s time for asparagus. This is a quick and easy salad, made with fresh asparagus spears that have been blanched for a few minutes, thinly sliced on the diagonal, and tossed with shrimp in an olive oil, garlic, parsley, lemon juice dressing. So good!

Asparagus Salad with Shrimp Recipe

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Yield: Serves 4.

We like using little salad shrimp for this recipe because they are sustainably caught in North America, but you could use any shrimp.



  • 1 pound asparagus, woody stem ends removed
  • 1/2 pound pink salad shrimp, cooked, shelled
  • 1/4 cup extra-virgin olive oil
  • 1 garlic clove, minced (1/2 teaspoon to 1 1/2 teaspoons, depending on how much you like fresh garlic)
  • 1 Tbsp lemon juice (more to taste)
  • 1 Tbsp minced fresh parsley
  • Salt and black pepper to taste


1 Bring a medium pot of water to a boil and salt it well. Add the asparagus to the boiling water and boil for 3 minutes. Use a slotted spoon to remove the asparagus to a bowl to cool. Add the shrimp to the pot of boiling water. If they are pre-cooked, remove after 30 seconds—this is just to warm them. If the shrimp are uncooked, boil them for 2-3 minutes, until cooked through. Remove the shrimp and add them to a large bowl.

2 Slice the asparagus spears thinly on the diagonal until you get close to the tip. Cut the asparagus tips off in one piece. (They look prettier that way.) Put the asparagus in the bowl with the shrimp. Add the remaining ingredients and toss to combine. Add salt and black pepper to taste. Add more lemon juice if desired, to taste.

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Asparagus Salad with Broccolini and Radishes - from 101 Cookbooks

Quinoa Salad with Shrimp and Asparagus - from House of Annie

Shrimp, Fava Beans and Asparagus Salad - from Poor Girl Eats Well

Asparagus Caesar Salad from A Thought For Food

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Showing 4 of 14 Comments

  • Lauren

    This looks sooo good, but I am allergic to shrimp. I wonder if it would be good using bay scallops?? yum!

    Sure, bay scallops would be great with the asparagus. ~Elise

  • Michael B.

    That’s tonight’s dinner. Asparagus has been on my mind for the past week. I was about to go with asparagus and scrambled eggs on toast, but this sounds even better.

  • Rich Hill

    1/4 cup of oil seems much.

    It’s salad dressing for four people, that’s about a tablespoon each, assuming that you end up eating all the dressing. If that’s too much for you, I suggest cutting it back. ~Elise

  • Debbie

    This recipe sounds terrific, I can’t wait to try it. Can this be served cold, or should it be eaten right away? I have a party to go to and wonder how well it will hold up with travel, etc.

    Either way. It’s excellent chilled and will hold up if you make it even a day ahead. ~Elise

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