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Shrimp & Asparagus Salad

Shrimp & Asparagus Salad recipe image
This vibrant Shrimp & Asparagus Salad combines tender-crisp asparagus with succulent shrimp in a creamy, zesty dressing. The blend of mayonnaise, fresh lemon juice, and prepared horseradish creates a bright and tangy flavor profile that cuts through the richness perfectly. Finished with crunchy bell peppers, hard-boiled eggs, and fresh parsley, this dish offers a delightful mix of textures. It is an excellent choice for warm-weather lunches, light summer dinners, or as a sophisticated side dish for barbecues.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 350
Dietary: Gluten-free
Description
This vibrant Shrimp & Asparagus Salad combines tender-crisp asparagus with succulent shrimp in a creamy, zesty dressing. The blend of mayonnaise, fresh lemon juice, and prepared horseradish creates a bright and tangy flavor profile that cuts through the richness perfectly. Finished with crunchy bell peppers, hard-boiled eggs, and fresh parsley, this dish offers a delightful mix of textures. It is an excellent choice for warm-weather lunches, light summer dinners, or as a sophisticated side dish for barbecues.
Ingredients
  • 1 pound GREEN OR PURPLE ASPARAGUS
  • 1 pound Cooked, peeled & cleaned Shrimp
  • 1/2 cup Chopped red bell pepper
  • 1 cup Mayonnaise
  • 1/4 cup Finely chopped parsley
  • 1/2 teaspoon Freshly ground white pepper
  • 1/2 teaspoon Celery seed
  • 1/2 teaspoon Salt
  • 1 tablespoon Prepared horseradish
  • 1/4 cup Freshly squeezed lemon juice
  • 1 head Endive or Green leaf lettuce
  • 2 Hard-cooked eggs, diced
  • 4 Lemon wedges
Directions
  1. 1
    Trim the woody ends from the asparagus spears.
  2. 2
    Cut the asparagus into 1/2-inch pieces.
  3. 3
    Bring a pot of salted water to a boil.
  4. 4
    If using green asparagus, cook in boiling water until barely tender, about 1 minute. If using tender purple asparagus, skip this step.
  5. 5
    Drain the asparagus well and let it cool completely.
  6. 6
    In a large mixing bowl, combine the cooled asparagus, shrimp, and chopped red bell pepper.
  7. 7
    In a separate small bowl, whisk together mayonnaise, parsley, white pepper, celery seed, salt, horseradish, and lemon juice.
  8. 8
    Pour the dressing over the shrimp and vegetable mixture and stir until evenly coated.
  9. 9
    Arrange endive leaves or green leaf lettuce on serving plates.
  10. 10
    Spoon the shrimp salad onto the greens.
  11. 11
    Sprinkle with diced hard-cooked eggs.
  12. 12
    Garnish with lemon wedges before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 350kcal
% Daily Value *
Total Fat 25g39%
Saturated Fat 4g20%
Cholesterol 120mg40%
Sodium 450mg19%
Total Carbohydrate 10g4%
Dietary Fiber 3g12%
Sugars 3g
Protein 18g36%

* 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: Store leftovers in an airtight container in the refrigerator for up to 2 days. Do not freeze due to the mayonnaise dressing.

Substitutions: You can substitute Greek yogurt for half of the mayonnaise for a lighter dressing. If horseradish is unavailable, Dijon mustard can add a similar zesty kick.

Tips: Ensure the asparagus is completely cooled before mixing to prevent the dressing from breaking. For best texture, keep the asparagus slightly crisp.

Keywords: shrimp, asparagus, salad, mayonnaise, horseradish, lemon, pepper, eggs, endive, lettuce, summer, lunch, dinner, seafood, vegetables, creamy, fresh, easy, quick, american
Read it online: https://www.chefs-mate.com/recipe/shrimp-asparagus-salad/