You're currently using an unsupported browser, which may impact the sites display and prevent key functionality. Update your browser now for greater security, speed, and the best experience on this site. View supported browsers.
Shrimp & Asparagus Salad
This Shrimp and Asparagus salad and homemade vinaigrette is ready in just 10 minutes and is great for week night meals. If you are feeling ambitious, Add a 1/4 cup chopped dill or basil for a fresh herb flavor.
6
Servings
30 mins
Total cook time
Ingredients
- 1 pound raw (26-30 count) shrimp (peeled and deveined)
- 1 pound asparagus (cut into 2-inch pieces)
- 1/4 cup red onion (thinly sliced into half moons)
Vinaigrette
- 1/4 cup fresh lemon juice
- zest of 1 lemon
- 1/4 cup extra-virgin olive oil
- 1 tsp garlic powder
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
Cooking Instructions
Step 1
Preheat oven to 450º. Place shrimp, asparagus and onion on rimmed baking sheet. Whisk to combine lemon juice and zest with olive oil, garlic powder, salt and pepper.
Step 2
Add 3 tablespoons of vinaigrette and toss to combine with ingredients on baking sheet. Roast for 6-9 minutes until asparagus is al dentè and shrimp is pink and no longer translucent. Remove ingredients from sheet pan and place in a bowl in the refrigerator for 10 minutes. Toss with remaining vinaigrette. Chill in refrigerator until ready to serve, 2-4 hours.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.
