Easy Asparagus Shrimp Salad made with thinly sliced asparagus, shrimp, garlic, parsley and dressed with olive oil and lemon juice.
BE PICTURED IN; CHARACTERIZED IN:
Even though the weather has been pretty dreary and cold for the past week, spring is officially here, which means it’s time for asparagus.
Asparagus salad with shrimp
We like to use small salad shrimp for this recipe because they are sustainably caught in North America, but you can use any shrimp.
ingredients
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1 pound asparagus, woody stem ends removed
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1/2 pound pink salad shrimp, cooked, peeled
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1/4 cup extra virgin olive oil
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1 garlic clove, chopped (1/2 teaspoon to 1 1/2 teaspoons depending on how much fresh garlic you like)
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1 tbsp lemon juice (more to taste)
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1 tbsp chopped fresh parsley
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Salt and black pepper to taste
method
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Cooking asparagus:
Bring a medium-sized saucepan of water to a boil and salt well. Add the asparagus to the boiling water and cook for 3 minutes. Using a slotted spoon, transfer the asparagus to a bowl of ice water to cool.
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Add shrimp:
to the pot of boiling water. If they’re pre-cooked, take them out after 30 seconds – this is just for reheating. If the shrimp are undercooked, cook them until cooked through, 2-3 minutes. Remove shrimp and place in a large bowl.
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Thinly slice the asparagus spears diagonally:
until you get close to the top. Cut off the asparagus tips in one piece. (They look prettier that way.)
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Throw everything to combine:
Place the asparagus in the bowl with the shrimp. Add the remaining ingredients and mix everything. Season to taste with salt and black pepper. Add more lemon juice if you like.
Links:
Fried shrimp and asparagus here on Simply Recipes
Asparagus salad with broccolini and radishes – from 101 cookbooks
Quinoa Salad with Shrimp and Asparagus – by House of Annie
