Best 13 Chilled Shrimp And Asparagus Salad Recipes

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Summer is the perfect time to enjoy light and refreshing salads. Chilled shrimp and asparagus salad is a delicious and easy dish that can be prepared with just a few simple ingredients. This salad is perfect for a quick lunch or dinner, and it's also a great way to use up leftover shrimp and asparagus. With just a few minutes of prep, you can have a delicious and healthy meal on the table that the whole family will enjoy.

Check out the recipes below so you can choose the best recipe for yourself!

CHILLED ASPARAGUS SALAD



Chilled Asparagus Salad image

I like to use a kitchen scissor to cut only the very bottom from the stalk; breaking it off causes more of the bottom to go to waste, which is otherwise perfectly edible. With the smaller, thinner "pencil" asparagus, the stalks are too thin to peel and you need that protective layer so the asparagus keep their shape during cooking. For larger asparagus, where the skin is tougher, I do peel the stalk but leave the tip and an inch or so below the tip, unpeeled. The top is tender enough that it can be cooked as is.

Provided by Alex Guarnaschelli

Categories     side-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 9

6 quarts water
Kosher salt
2 tablespoons granulated sugar
32 stalks small to medium-size green asparagus, washed and ends trimmed
2 lemons, juiced
2 tablespoons white wine vinegar
1 teaspoon honey
2 tablespoons smooth Dijon mustard
4 tablespoons olive oil

Steps:

  • I like asparagus al dente, slightly crunchy. Bring the water to a boil in a large pot over medium heat. Add salt until it tastes like mild seawater. How will you know? Take a little water with a spoon and taste it, then add the sugar.
  • Prepare an ice bath by filling a bowl, large enough to hold the asparagus, with cold water. Add some ice cubes. Plunge the asparagus into the ice bath before cooking. This will help to bring any limp stalks back to life. Remove from the ice bath, plunge them into the boiling water and allow them to cook, 2 to 3 minutes. Use a slotted spoon to remove them from the water, transferring them immediately to the same ice bath. Allow them to sit in the ice bath for a few minutes, swirling them gently in the water to assure they are all cooling quickly in the cold water.
  • The most important step for this dish? Drying the stalks once they are removed from the ice bath. Taking care that no water gets into the final salad is the best way to assure that the maximum flavor will be enjoyed! Transfer the asparagus to a large plate or platter lined with a kitchen towel and refrigerate.
  • In a medium bowl, combine the lemon juice, white wine vinegar, honey and mustard. Stir to blend. Whisk in the olive oil in an even, steady stream. When all of the oil has been integrated, taste and adjust the seasoning, if needed.
  • When ready to serve, remove the kitchen towel from the asparagus and simply toss the asparagus in the dressing to coat them completely. Arrange the stalks on plates and serve.

GRILLED SHRIMP AND NOODLE SALAD



Grilled Shrimp and Noodle Salad image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

14 ounces flat rice noodles
1/2 cup fresh lime juice
1/3 cup fish sauce
1/2 cup packed light brown sugar
2 cloves garlic, finely chopped
1 to 2 teaspoons Asian chili sauce (such as Sriracha)
1 pound medium-large shrimp, peeled and deveined
1 medium bunch asparagus, trimmed
5 ounces shiitake mushrooms, trimmed
1 medium carrot, shredded
1/2 cup fresh cilantro

Steps:

  • Bring a large pot of water to a boil. Add the noodles and cook as the label directs; drain and rinse with cold water.
  • Meanwhile, whisk the lime juice, fish sauce, brown sugar, garlic, chili sauce and 1/3 cup water in a medium bowl. Transfer 1/4 cup of the marinade to another bowl and toss with the shrimp. Toss another 1/4 cup marinade with the asparagus and mushrooms in a third bowl. Let the shrimp and vegetables marinate 10 minutes at room temperature. Toss the noodles with the remaining marinade.
  • Heat a grill or grill pan to medium-high. Grill the shrimp, asparagus and mushrooms until the shrimp is just cooked through and the asparagus is slightly tender, 2 to 3 minutes per side. Halve the mushrooms and cut the asparagus into pieces.
  • Divide the noodles among bowls and top with the shrimp, asparagus, mushrooms, carrot and cilantro.

ASPARAGUS SALAD WITH SHRIMP



Asparagus Salad With Shrimp image

Simple Asparagus and Shrimp Salad with thinly sliced asparagus, shrimp, garlic, parsley, and dressed with olive oil and lemon juice.

Provided by Elise Bauer

Categories     Salad     Quick and Easy     Asparagus     Salad     Shrimp

Time 20m

Yield 4

Number Of Ingredients 7

1 pound asparagus, woody stem ends removed
1/2 pound pink salad shrimp, cooked, shelled
1/4 cup extra-virgin olive oil
1 garlic clove, minced (1/2 teaspoon to 1 1/2 teaspoons, depending on how much you like fresh garlic)
1 Tbsp lemon juice (more to taste)
1 Tbsp minced fresh parsley
Salt and black pepper to taste

Steps:

  • Boil the asparagus: Bring a medium pot of water to a boil and salt it well. Add the asparagus to the boiling water and boil for 3 minutes. Use a slotted spoon to remove the asparagus to a bowl of ice water to cool.
  • Add the shrimp: to the pot of boiling water. If they are pre-cooked, remove after 30 seconds-this is just to warm them. If the shrimp are uncooked, boil them for 2-3 minutes, until cooked through. Remove the shrimp and add them to a large bowl.
  • Slice the asparagus spears thinly on the diagonal: until you get close to the tip. Cut the asparagus tips off in one piece. (They look prettier that way.)
  • Toss everything to combine: Put the asparagus in the bowl with the shrimp. Add the remaining ingredients and toss to combine. Add salt and black pepper to taste. Add more lemon juice if desired, to taste. Links: Skillet Shrimp and Asparagus here on Simply Recipes Asparagus Salad with Broccolini and Radishes - from 101 Cookbooks Quinoa Salad with Shrimp and Asparagus - from House of Annie

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 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

CHILLED MARINATED ASPARAGUS



Chilled Marinated Asparagus image

"My mother had surgery a few years back in spring, so my two sisters and I were challenged to prepare dishes like this that would keep well and still taste great as leftovers," recalls Nicole LeCroy of Nashville, Tennessee. "Mom got her appetite back when she tried this cool and crunch asparagus that gets a flavor boost from soy sauce. It's a nice accompaniment to chicken, roast beef or ham."

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 8

2/3 cup packed brown sugar
2/3 cup cider vinegar
2/3 cup soy sauce
2/3 cup vegetable oil
4 teaspoons lemon juice
1 teaspoon garlic powder
2 pounds fresh asparagus, trimmed
1 cup chopped pecans, toasted

Steps:

  • In a saucepan, combine the brown sugar, vinegar, soy sauce, oil, lemon juice and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Refrigerate until cool. , Meanwhile, in a large skillet, bring 1/2 in. of water to a boil. Add asparagus. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Drain and rinse in cold water., Place asparagus in a large resealable plastic bag; add marinade. Seal bag and turn to coat; refrigerate for 2 hours or overnight, turning occasionally. Drain and discard marinade. Place asparagus on a serving plate; sprinkle with pecans.

Nutrition Facts :

CHILLED SHRIMP AND ASPARAGUS SALAD



CHILLED SHRIMP AND ASPARAGUS SALAD image

Categories     Salad     Shellfish     Side     Fourth of July     Thanksgiving     Quick & Easy     Healthy

Yield 8 to 10

Number Of Ingredients 13

1 LB Cooked Shrimp peeled and De veined
1 LB Fresh Asparagus
1 Medium red onion Sliced
4 Cloves fresh Garlic minced
1/2 LB Red Cherry Tomatoes
1/2 LB Feta Cheese
Sun dried Tomatoes Rehydrated in Olive oil
Fresh Cracked Black pepper
Sea Salt
Fresh Chopped Basil
Fresh rosemary
Olive Oil
Balsamic Vinegar

Steps:

  • Boil and peel and De vein the Shrimp and put in Bowl and cool in Refrigerator Break the Tips off the Asparagus stalk about halfway Down the Stalk Blanch the Tips in Boiling water for 45 Secs then plunge in Bowl of ice water to stop Cooking Process Cut Red Onion rings in quarters Slice Cherry Tomatoes in half and toss in Salad Bowl with Asparagus,Onions,Garlic,Shrimp,Black pepper,salt to taste Throw in the rosemary and basil Quarter Cup Virgin Olive oil and Balsamic Vinegar to taste Toss with the Feta Cheese Throw in the Sliced Sun Dried Tomatoes Chill for 4 hours then Server Cold

CHILLED ASPARAGUS WITH BASIL CREAM



Chilled Asparagus with Basil Cream image

My family loves chilled asparagus. It's the perfect veggie to have on a warm night, or any night for that matter. My kids like this side dish so much that they snack on leftovers while watching TV at night. -Melissa Puccetti, Rohnert Park, California

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 9

2 pounds fresh asparagus, trimmed
1 cup mayonnaise
1/4 cup heavy whipping cream
4 tablespoons minced fresh basil, divided
2 garlic cloves, peeled and halved
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons pine nuts, toasted
1 tablespoon grated lemon peel

Steps:

  • In a large saucepan, bring 8 cups water to a boil. Add half the asparagus; cook, uncovered, just until crisp-tender, 2-4 minutes. Remove and immediately drop into ice water. Drain and pat dry. Repeat with remaining asparagus. Arrange on a serving platter., Place mayonnaise, cream, 3 tablespoons basil, garlic, salt and pepper in a food processor; cover and process until blended. Spoon over asparagus. Garnish with pine nuts, lemon peel and remaining 1 tablespoon basil.

Nutrition Facts : Calories 235 calories, Fat 24g fat (5g saturated fat), Cholesterol 10mg cholesterol, Sodium 296mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.

SHRIMP, ASPARAGUS, AND WHITE BEAN SALAD



Shrimp, Asparagus, and White Bean Salad image

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

Provided by GinnyP

Categories     Beans

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 13

2 cups sliced asparagus, in 1 inch pieces (about 1/2 pound)
3/4 lb medium shrimp, peeled and deveined
1/2 teaspoon fresh ground black pepper, divided
1/4 teaspoon salt, divided
2 cups Baby Spinach
1 (15 ounce) can cannellini beans, drained and rinsed
3 slices thick-sliced bacon
1/2 cup chopped sweet onion
1 clove fresh garlic, minced
1/4 cup chicken broth
1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
2 tablespoons fresh lemon juice
1 tablespoon apple cider vinegar

Steps:

  • Steam asparagus, covered, for 3 minutes.
  • Drain; plunge into an ice bath or rinse with cold water.
  • Sprinkle shrimp with 1/8 tsp pepper and 1/8 tsp salt.
  • Heat oil in skillet.
  • Add shrimp, saute' about 4 minutes or just until pink.
  • Remove shrimp from pan to a large bowl.
  • Add asparagus, baby spinach, and beans to shrimp and toss well.
  • In the same pan, cook the bacon over medium heat until crisp.
  • Add onions, and after one minute, add garlic.
  • Cook two minutes or until the onions are soft, stirring frequently.
  • Remove from heat.
  • Add the remaining salt& pepper, the bacon, chicken broth, parsley, lemon juice,& vinegar.
  • Drizzle the warm dressing over the salad.
  • Toss to coat well.

Nutrition Facts : Calories 473, Fat 13.2, SaturatedFat 4, Cholesterol 188.2, Sodium 657.7, Carbohydrate 46.7, Fiber 12.3, Sugar 3.6, Protein 43.8

SHRIMP PASTA WITH GRILLED ASPARAGUS



Shrimp Pasta with Grilled Asparagus image

Substitute asparagus with any vegetable. You can boil the vegetables with the pasta instead of grilling them.

Provided by Elaine

Categories     Main Dish Recipes     Pasta     Shrimp

Time 45m

Yield 4

Number Of Ingredients 13

6 ounces whole wheat linguine
1 lemon
2 tablespoons olive oil, divided
½ cup chopped onion
½ teaspoon ground black pepper, divided
½ cup reduced-sodium chicken broth
½ cup shredded Parmesan cheese, divided
1 tablespoon butter
1 pound large shrimp, peeled and deveined
3 cloves garlic, minced
12 ounces fresh asparagus
4 (10-inch) metal skewers
cooking spray

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until still very firm to the bite, about 6 minutes. Drain, reserving 2/3 cup of the pasta cooking water. Keep warm.
  • While pasta cooks, remove 1 teaspoon zest and squeeze 1 tablespoon juice from lemon.
  • Heat 1 tablespoon oil in a 10-inch skillet over medium heat. Add onion; cook, stirring occasionally, for 4 minutes. Add linguine, the reserved pasta cooking water, and 1/4 teaspoon black pepper. Cook just until pasta is tender and most of the water is absorbed, stirring frequently, about 4 minutes. Add lemon juice, chicken broth, 1/4 cup Parmesan cheese, and butter. Cook and stir 2 minutes more.
  • Meanwhile, preheat an outdoor grill for medium heat and lightly oil the grate.
  • Combine shrimp, remaining oil and pepper, and garlic in a medium bowl. Thread shrimp onto four 10-inch skewers, leaving 1/4 inch between pieces. Coat asparagus with cooking spray.
  • Grill shrimp skewers and asparagus (place across the grates), covered, until shrimp are opaque and asparagus is crisp-tender, 4 to 6 minutes, turning once.
  • Cut tips from asparagus; cut stalks into 1-inch pieces. Stir asparagus into linguine mixture; heat through. Serve topped with shrimp skewers, the remaining 1/4 cup Parmesan cheese, and lemon zest.

Nutrition Facts : Calories 388.1 calories, Carbohydrate 34.2 g, Cholesterol 191.9 mg, Fat 14.7 g, Fiber 7.7 g, Protein 31.3 g, SaturatedFat 4.8 g, Sodium 405.5 mg, Sugar 3.3 g

SHRIMP, FAVA BEAN, AND ASPARAGUS SALAD



Shrimp, Fava Bean, and Asparagus Salad image

Categories     Salad     Bean     Leafy Green     Mustard     Shellfish     Lunch     Lime     Shrimp     Asparagus     Spring     Healthy     Honey     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 6

Number Of Ingredients 14

For dressing
1 1/2 teaspoons honey
1 teaspoon Dijon mustard
1/4 cup fresh lime juice
1 tablespoon chopped fresh tarragon leaves
2/3 cup extra-virgin olive oil
1 tablespoon finely chopped fresh chives (wash and dry before chopping)
2 pounds fresh fava beans, shelled (about 1 cup)
1 pound thin asparagus, trimmed and cut diagonally into 2-inch pieces
1 pound medium shrimp (about 30), shelled and deveined
3 cups mâche* (lamb's-lettuce), rinsed and dried
1 1/2 cups frisée* (French curly endive), rinsed and dried
Garnish: 1 tablespoon finely chopped fresh chives
*available at specialty produce markets and some supermarkets

Steps:

  • Make dressing:
  • In a small bowl whisk together honey, mustard, lime juice, and tarragon. Add oil in a stream, whisking until emulsified, and season with salt and pepper. Dressing may be prepared up to this point 1 day ahead and chilled, covered. Bring dressing to room temperature before proceeding. Stir in chives.
  • Have ready a large bowl of ice and cold water. In a large saucepan of boiling salted water cook favas until crisp-tender, about 2 1/2 minutes, and transfer with a slotted spoon to ice water to stop cooking. Drain favas in a colander and gently peel away outer skins. Transfer favas to a large serving bowl.
  • Have ready another large bowl of ice and cold water. Return water in pan to a boil and cook asparagus until crisp-tender, about 3 1/2 minutes. Transfer asparagus with slotted spoon to ice water to stop cooking. Drain asparagus in colander and pat dry with paper towels.
  • Return water in pan to a boil and cook shrimp until just cooked through, about 2 minutes. Transfer shrimp with slotted spoon to paper towels to cool.
  • In bowl with favas, toss together 1/3 cup dressing, asparagus, shrimp, mâche, frisée, and salt and pepper to taste. Drizzle salad with some of remaining dressing and garnish with chives.

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

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

Tips:

  • For the best flavor, use fresh, high-quality shrimp and asparagus.
  • If you don't have a steamer, you can boil the shrimp in a pot of boiling water for 2-3 minutes.
  • To save time, you can use pre-cooked shrimp.
  • Use a variety of vegetables in your salad, such as cherry tomatoes, cucumbers, or bell peppers.
  • For a more flavorful dressing, use a combination of olive oil, lemon juice, and herbs.
  • Serve the salad immediately or chill it for later.

Conclusion:

Chilled shrimp and asparagus salad is a light, refreshing, and flavorful dish that is perfect for a summer meal. It is easy to make and can be tailored to your own preferences. Whether you serve it as an appetizer or a main course, this salad is sure to please everyone at your table.

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