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Asparagus Shrimp Salad with Herb Dressing

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Submitted by agr8buda

Asparagus shrimp salad with herb dressing marinates plump shrimp and crisp-tender spears in a vinaigrette sharp with basil, oregano, and chervil. Cool, make-ahead salad served over lettuce with diced tomato and Monterey Jack.

YIELD

6 servings

PREP

20 min

COOK

5 min

READY

25 min

Asparagus shrimp salad is the kind of make-ahead dish that gets better while you do other things. The herb vinaigrette, loaded with basil, oregano, parsley, and chervil, soaks into the shrimp and asparagus while the salad chills, infusing both with bright herbal flavor.

A lemon slice tucked into the marinating bowl is the small detail that makes a big difference. As the salad chills, the lemon releases its oils into the dressing and gives everything a quiet citrus edge that whole zest or extra juice can’t replicate.

Cook the asparagus just to crisp-tender (about 3 minutes in salted boiling water) and shock it in ice water immediately. Limp, gray-green spears are the classic mistake here. You want them snapping, not folding.

For the shrimp, poach gently in salted water just until pink and curled, around 2 to 3 minutes. Overcooked shrimp turn rubbery and the dressing won’t hide it.

Pro Tips

  • Use medium 31/35 count shrimp. Too small and they get lost in the salad; too large and they overpower the asparagus.
  • Stir the salad once or twice during chilling so the dressing redistributes evenly. The shrimp tend to settle on top.
  • Pull the lemon slice before serving. Its job is done and its bitterness will start creeping in after a few hours.
  • Drain the salad well before plating so the dressing doesn’t pool around the lettuce.

Variations

  • Swap shrimp for cooked lump crab for a richer, sweeter take.
  • Use feta instead of Monterey Jack for a sharper Mediterranean spin.
  • Add a handful of capers or chopped olives for briny pop.

Ingredients

1 453.6
POUND G SHRIMP
shelled and cleaned
1 ½ 680.4
POUNDS G ASPARAGUS
1 1
EACH LEMON
thin slice
¼ 59
2 30
TABLESPOONS ML PARSLEY LEAVES
minced
1 1
MEDIUM MEDIUM TOMATO
diced
1
X LETTUCE
leaves *
1 28.9
OUNCE ML/G MONTEREY JACK CHEESE
grated
Dressing
½ 118
CUP ML VEGETABLE OIL
4 60
TABLESPOONS ML VINEGAR
¼ 1.3
TEASPOON ML SALT
1 1
DASH DASH CAYENNE PEPPER
cayenne *
0.6
TEASPOON ML BLACK PEPPER
1 15
TABLESPOON ML PARSLEY LEAVES
1 15
TABLESPOON ML BASIL
1 15
TABLESPOON ML OREGANO
1 15
TABLESPOON ML CHERVIL *

Directions

Cook shrimp; drain and set aside. Cook asparagus until crisp- tender; drain well. Place shrimp, asparagus and lemon slice in mixing bowl. Pour herb dressing over all, cover and chill well, stirring once or twice.

Combine onion, parsley and tomato. To serve, drain shrimp asparagus mixture and arrange on plate with lettuce and cheese. Serve with tomato mixture.

DRESSING: Combine oil, vinegar, salt, cayenne, pepper, parsley, basil, chervil and oregano.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 255g (9.0 oz)
Amount per Serving
Calories 1698 63% from fat
 % Daily Value *
Total Fat 120g 184%
Saturated Fat 18g 92%
Trans Fat 0g
Cholesterol 898mg 299%
Sodium 1713mg 71%
Total Carbohydrate 13g 13%
Dietary Fiber 18g 74%
Sugars g
Protein 232g
Vitamin A 176% Vitamin C 174%
Calcium 55% Iron 175%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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