Asparagus Salad With Shrimp Recipes

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SHRIMP AND FRESH ASPARAGUS SALAD



Shrimp and Fresh Asparagus Salad image

Let the delicate flavor of shrimp and tender-crisp asparagus shine through in a simple salad with lemon-mayonnaise dressing.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Yield 4

Number Of Ingredients 11

2 tablespoons olive oil
1 lb. asparagus spears, trimmed
1 medium red bell pepper, cut into thin bite-sized strips
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup light mayonnaise
1 tablespoon lemon juice
1/4 teaspoon paprika
1 garlic clove, minced
8 oz. shelled deveined cooked medium shrimp, tails removed
4 hard-cooked eggs, quartered

Steps:

  • Heat oil in large skillet over medium-high heat until hot. Add asparagus and bell pepper; sprinkle with salt and pepper. Cook 6 to 8 minutes or until asparagus is crisp-tender, stirring frequently. Cool slightly.
  • Meanwhile, in small bowl, combine mayonnaise, lemon juice, paprika and garlic; blend well.
  • To assemble salads, arrange asparagus and bell pepper on individual salad plates. Spoon mayonnaise mixture over each salad. Top each evenly with shrimp and hard-cooked eggs.

Nutrition Facts : Calories 315, Carbohydrate 10 g, Cholesterol 305 mg, Fat 4 1/2, Fiber 1 g, Protein 17 g, SaturatedFat 4 g, ServingSize 1/4 of Recipe, Sodium 490 mg, Sugar 7 g

RICE SALAD WITH ROCK SHRIMP AND ASPARAGUS



Rice Salad with Rock Shrimp and Asparagus image

This ricesalad includes Asian touches like hot sesame oil and jasmine rice.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 10

Coarse salt
1 bunch asparagus (about 1 pound), trimmed
1 cup jasmine rice
1 1/2 teaspoons toasted sesame-chile oil
2 teaspoons olive oil
1 pound rock shrimp, peeled
2 tablespoons plus 1 teaspoon fresh lemon juice
Freshly ground pepper
1/2 cup sliced almonds, toasted
1 tablespoon freshly grated lemon zest

Steps:

  • Prepare an ice-water bath; set aside. Bring a medium pot of water to a boil; add a large pinch of salt. Blanch asparagus until bright green and tender, about 3 minutes. Immediately transfer with tongs to ice-water bath to stop the cooking. Drain well; pat dry. Cut spears on the diagonal into thin pieces; set aside.
  • Bring rice and 1 1/2 cups water to a boil in a medium saucepan. Cover, and reduce heat to medium-low. Simmer until liquid is absorbed and rice is tender, about 10 minutes; set aside.
  • Heat sesame and olive oils in a large skillet over medium-high heat until hot but not smoking. Add shrimp; stir to coat. Stir in lemon juice, and season with salt and pepper; cook until shrimp are pink and cooked through, about 3 minutes. Stir shrimp, rice, asparagus, and almonds in a large bowl. Garnish with lemon zest.

SHRIMP AND ASPARAGUS SALAD



Shrimp and Asparagus Salad image

Make and share this Shrimp and Asparagus Salad recipe from Food.com.

Provided by Barefoot Beachcomber

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb green asparagus or 1 lb purple asparagus, trimmed & cut in 1/2-inch pieces, cooked, peeled & cleaned
1 lb shrimp, cooked
1/2 cup red bell pepper, chopped
1 cup mayonnaise
1/4 cup parsley, finely chopped
1/2 teaspoon white pepper, freshly ground
1/2 teaspoon celery seed
1/2 teaspoon salt
1 tablespoon prepared horseradish
1/4 cup lemon juice, freshly squeezed
endive or green leaf lettuce
2 eggs, diced, hard-cooked
4 lemon wedges

Steps:

  • Cook green asparagus in boiling salted water until barely tender, about 1 minute.
  • If purple asparagus is tender, don't cook at all.
  • In mixing bowl, combine asparagus, shrimp and bell pepper.
  • In another bowl, mix mayonnaise, parsley, pepper, celery seed, salt, horseradish and lemon juice; stir into shrimp mixture.
  • Spoon onto endive or lettuce; sprinkle with eggs and garnish with lemon wedges.

Nutrition Facts : Calories 155.1, Fat 3.9, SaturatedFat 1, Cholesterol 235.9, Sodium 985.6, Carbohydrate 9.4, Fiber 3.4, Sugar 3.9, Protein 21.6

SOBA SALAD WITH ASPARAGUS AND SHRIMP



Soba Salad with Asparagus and Shrimp image

Japanese soba noodles, made with buckwheat flour, add fiber to this high-protein dinner featuring asparagus and shrimp.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 40m

Number Of Ingredients 10

Coarse salt
1 large bunch asparagus (1 pound), trimmed
1 pound frozen large shrimp (peeled and deveined), thawed
3/4 pound soba noodles
3 tablespoons soy sauce
1 tablespoon toasted sesame oil
1 tablespoon rice vinegar
1 tablespoon sugar
3 scallions, thinly sliced
1 cup fresh basil leaves

Steps:

  • In a large pot of boiling salted water, cook asparagus until crisp-tender, about 3 minutes. With a slotted spoon or mesh strainer, transfer asparagus to a colander and rinse under cool water to stop the cooking. Transfer asparagus to a medium bowl. Return water to a boil; add shrimp and cook until pink and opaque throughout, about 2 minutes. Transfer shrimp to bowl with asparagus. Return water to a boil; add noodles and cook according to package instructions. Drain noodles and rinse under cool water.
  • Meanwhile, in a small bowl, whisk together soy sauce, oil, vinegar, and sugar. Divide noodles among 4 bowls and drizzle with dressing. Top with asparagus and shrimp and sprinkle with scallions and basil.

Nutrition Facts : Calories 482 g, Fat 6 g, Fiber 3 g, Protein 39 g

SHRIMP ASPARAGUS SALAD WITH VINAIGRETTE



Shrimp Asparagus Salad With Vinaigrette image

This really is hearty enough to be a meal in a bowl. Loaded with crunchy vegetables, filling shrimp, and a zesty herb vinaigrette, it's got enough flavor and bite to satisfy. To enjoy the salad as a dinner entree serve with crusty garlic bread.

Provided by Annacia

Categories     Salad Dressings

Time 22m

Yield 4 serving(s)

Number Of Ingredients 16

1/2 cup salad oil
1/4 cup vinegar
1 tablespoon fresh parsley, chopped
1 tablespoon fresh basil, chopped
1 tablespoon fresh oregano, chopped
1/4 teaspoon salt
1 dash cayenne
1 pinch pepper
1 1/2 lbs asparagus, thick ends removed
1 lb cooked shrimp, shelled and cleaned (buy it cooked or cook it fresh at home)
1 slice fresh lemon
1 medium red bell pepper, sliced
1/4 cup sliced green onion
2 tablespoons minced fresh parsley
lettuce leaf
1 ounce monterey jack cheese, grated (optional)

Steps:

  • VINAIGRETTE:.
  • Combine salad oil, vinegar, parsley, basil, oregano, salt, cayenne, and pepper in a large mixing bowl or blender and mix until combined.
  • SALAD:.
  • Bring a large pot of water to a boil.
  • Add asparagus and boil 2 minutes, until bright green.
  • Drain and chop asparagus.
  • Place asparagus, shrimp, lemon, and prepared dressing in medium mixing bowl.
  • Toss to combine and refrigerate.
  • Meanwhile, combine red pepper, green onion, and parsley in small mixing bowl.
  • To serve, drain shrimp mixture and arrange on plate with lettuce and cheese.
  • Serve with bell pepper mixture on top of shrimp and asparagus.

Nutrition Facts : Calories 426.9, Fat 29.4, SaturatedFat 4, Cholesterol 239.1, Sodium 1247.2, Carbohydrate 11.4, Fiber 4.4, Sugar 3.6, Protein 30.4

EASTER ASPARAGUS SALAD WITH SHRIMP AND CHERRY TOMATOES



Easter Asparagus Salad with Shrimp and Cherry Tomatoes image

This salad is an Easter tradition in our family. The ingredients and flavors say spring, but it is delicious any time of year! Skip the appetizers; the abundance of shrimp make this an appetizer and salad in one. Enjoy!

Provided by Saveur

Time 8h30m

Yield 8

Number Of Ingredients 11

2 cups mayonnaise
¼ cup white wine vinegar
¼ cup chopped fresh dill
2 tablespoons water
1 tablespoon minced garlic
salt and ground black pepper to taste
2 pounds asparagus, cut into 2-inch pieces
2 pints cherry tomatoes, halved
2 (8 ounce) packages mixed spring salad greens
1 pound frozen cooked, peeled and deveined shrimp, thawed
2 large avocados, diced

Steps:

  • Combine mayonnaise, vinegar, dill, water, and garlic in a bowl; whisk until well combined. Season with salt and pepper and refrigerate for several hours or overnight for flavors to meld.
  • Bring a pot of lightly salted water to a boil over medium-high heat. Cook asparagus until just tender, about 3 minutes. Drain and rinse under cold water.
  • Combine asparagus, cherry tomatoes, salad greens, shrimp, and avocados in a large bowl. Toss with desired amount of dressing and serve.

Nutrition Facts : Calories 613 calories, Carbohydrate 17.8 g, Cholesterol 131.6 mg, Fat 55.2 g, Fiber 8.6 g, Protein 17.5 g, SaturatedFat 8.3 g, Sodium 460.8 mg, Sugar 4.2 g

SHRIMP AND ASPARAGUS SALAD



Shrimp and Asparagus Salad image

Refreshing in the summer as a meal or a pretty start to a special dinner. Works well in a large bowl or as individual salads.

Provided by TammieV

Categories     Vegetable

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 (16 ounce) bag mixed salad greens (or make your own)
1 (7 ounce) can small shrimp
1 (15 ounce) can cut asparagus spears
1 cup mayonnaise
1/4 cup catsup (or see variation below)
1 dash pickle juice
1/4 cup chopped dill pickle

Steps:

  • Fill bowl with salad, top with asparagus.
  • I sometimes use full-length asparagus spears and arrange on top or in individual bowls for a more festive look.
  • Sprinkle on shrimp.
  • For the dressing: mix mayonnaise, catsup, pickles and pickle juice.
  • Variation dressing: mix mayonnaise with 1/3 cup shrimp cocktail sauce. Omit pickles and juice.

Nutrition Facts : Calories 214.4, Fat 13.9, SaturatedFat 2.1, Cholesterol 60.9, Sodium 525.5, Carbohydrate 15.3, Fiber 1.5, Sugar 5.9, Protein 9

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