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Shrimp And Asparagus Salad

Author: chefs-mate Cooking Method: Boiling Cuisine: American Courses: Salads

Difficulty: Intermediate

Servings: 4 Calories: 22.7

Dietary:

G Gluten-free

Description

This Shrimp and Asparagus Salad is a refreshing yet hearty dish that balances the earthiness of fresh asparagus with the sweetness of cooked shrimp. The dressing is the star, combining rich mayonnaise with a kick of prepared horseradish, bright lemon juice, and aromatic herbs like parsley and celery seed. Its a perfect meal for spring or summer, offering a light but satisfying texture that works well for weeknight dinners or potluck contributions. Served over crisp lettuce or endive leaves and topped with diced hard-boiled eggs, this salad brings together classic flavors in a modern, easy-to-assemble package. Its elegant enough for entertaining but simple enough for a quick lunch.

Directions

Trim the woody ends off the asparagus. Cut the spears into 1/2-inch pieces.
Bring a pot of salted water to a boil. If using green asparagus, blanch it for about 1 minute until barely tender. If using purple asparagus that is very tender, you may skip cooking or blanch briefly.
Drain the asparagus and rinse with cold water to stop the cooking process. Pat dry and set aside.
In a large mixing bowl, combine the prepared asparagus, cooked shrimp, and chopped red bell pepper.
In a separate small bowl, whisk together the mayonnaise, chopped parsley, white pepper, celery seed, salt, prepared horseradish, and lemon juice until smooth.
Pour the dressing over the shrimp and vegetable mixture. Toss gently until everything is evenly coated.
Arrange the endive leaves or green leaf lettuce on a serving platter or individual plates.
Spoon the shrimp and asparagus salad onto the greens. Sprinkle with diced hard-cooked eggs.
Garnish with lemon wedges and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 22.7kcal

% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 2.3mg1%
Total Carbohydrate 4.4g2%
Dietary Fiber 2.4g10%
Sugars 2.2g
Protein 2.5g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Keep leftovers in an airtight container in the refrigerator for up to 2 days. The asparagus may soften slightly over time.

Ingredient Substitutions: You can substitute the mayonnaise with Greek yogurt for a lighter option, though the flavor will be tangier. Dijon mustard can also be added to the dressing for extra depth.

Tip: Ensure the shrimp are fully thawed and drained before adding to the salad to prevent it from becoming watery.

Variation: Add diced avocados or sliced radishes for extra crunch and color.

Shrimp And Asparagus Salad