Asparagus Salad with Shrimp

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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

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  • 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.

Ingredients

  • 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

Method

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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Links:

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 13 Comments

  • Kate

    I made it today with small modification: I fried shrimps on coconut oil with some garlic, chilli flakes, sweet paprika and dried coriander leafs. I served this salad on wholegrain wrap. It was delicious. Thank you:)

  • Becki Wright

    My son made this for a summer supper on the patio today – at 24 he is branching out a bit from his usual mac & cheese since I said that it was too hot to turn on the oven.
    He said it was “easy” other than getting the asparagus out of the boiling water and figuring out what the “woody” part was. Got extra points when his girlfriend liked it too!
    Thanks for posting!

  • Keith

    This salad was delicious! I added fresh chives in addtion to what the recipe calls for and also a little more garlic for taste. I loved it!!

  • Eve

    Delicious! I tried it with dill instead of parsley and it was awesome too!

  • Beth

    I made this tonight, with larger amounts of every ingredient, except for the oil, and still found it to be too much oil. There was a puddle of oil at the bottom of the bowl when we were finished. It was really good, but next time I’d cut the oil by half, even with larger quantities of everything else!

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