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.

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

28 Comments

  1. Brian @ A Thought For Food

    I’m in love… A simple salad that uses such bright and flavorful ingredients. This is happening soon… really really soon.

  2. LaWanda

    I cannot wait for “… happening soon… really really soon”… I have to have this salad now!

  3. HK

    Looks like a great side for Easter dinner! Thanks for sharing.

  4. Kalyn

    Oh yes please! This is really my kind of recipe.

  5. Jessica J

    I never would have thought to use salad shrimp. I don’t know why, I love them! I will be making this for sure!

  6. Becki's Whole Life

    This is great – love those tiny little salad shrimp. We have been getting asparagus this past week – it’s so inexpensive right now! I want to do salad and this sounds perfect.

  7. Mark Whaler

    I love asparagus, but it’s a chore to get my kids to eat it. I usually have to combine it with something else, or even “hide” it in a larger dish. This seems like a great option, probably something I’d make for myself when the kids aren’t around haha.

  8. Nate @ House of Annie

    This is a delicious Spring salad! I miss asparagus…

    Thanks for the link :)

  9. Deb

    I love the new recipe box tool, but need the nutrition information so I can work within my diet program. Any chance this exists?

    No, not with this service as far as I know. ~Elise

  10. m

    Yummy! Asparagus and seafood were meant to be…

  11. Julia {The Roasted Root}

    Asparagus and seafood go together so delightfully, I love the idea of putting them together in a salad. Looks delicious!

  12. Cecilia Gunther

    perfectly timed, i have just started picking my asparagus, I will give all my buyers the link to this salad, it is so simple and so SPRING! c

  13. 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

  14. Patti Redfearn

    Sounds yummy! I’m thinking that it might even be as equally yummy using imitation crab either with or instead of shrimp! I just might have to try the combo!

  15. KariVery

    Sounds wonderful! Can’t wait to try it.
    @Mark Whaler – I had a hard time getting mine (two boys, 3 years apart) to eat it, too, when they were little. An ingenious family friend was at our house for dinner where I served asparagus, and she asked the boys if they knew who was the smartest one. She told them the only way to know was to eat all their asparagus, and if their pee smelled funny when they went to the bathroom, it meant they were the smart one. It totally worked! They ate it every time after that. (They were both “the smart one.”) Now that they are grown up, they like just for its taste ;-)

    Brilliant! ~Elise

  16. 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.

  17. 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

  18. Lisa @ Snappy Gourmet

    Sounds like a great delicious and easy recipe for spring!

  19. 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

  20. Jean L.

    This sounds great, love the spring ingredients, but do not eat shellfish. Would chicken be too bland…any other suggestions? I’m new to asparagus. Thanks.

    Sure, try it with chicken. Or you might want to try it with artichoke hearts. ~Elise

  21. Kim Bee

    I think I am going to try this with beef. We can’t do shellfish as my daughter has an allergy. I have to find a way to do this one though. It looks incredible.

  22. Lindsey

    I made this tonight but had to change the shrimp to canned salmon at the last minute when I realized the shrimp (which I bought yesterday) smelled like ammonia… yuck! That said, it was still very delicious with the canned salmon and that makes the recipe even easier since I keep that in my pantry.

  23. Susan

    This is so simple and delicious. I can’t wait to make it again. It’s very easy and fast to make and it tastes just amazing. Thanks for the recipe.

  24. 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!

  25. Sara

    One of my favourite food combination.. and the asparagus season is so short and magic..

  26. Eve

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

  27. 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!!

  28. 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!

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