Asparagus Salad with Shrimp

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

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


  • 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 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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  • 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!

  • 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.

  • 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.

  • 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.

  • 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

  • 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

  • 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

  • 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.

  • 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