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
PrintWe 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 Boil the asparagus: 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 of ice water to cool.
2 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.
3 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.)
4 Toss everything to combine: 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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Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
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We added feta cheese (Thanks for the tip) and corn. Super tasty, easy and a nice change of pace.
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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:)
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!
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!!
Delicious! I tried it with dill instead of parsley and it was awesome too!