Best 8 Shrimp And Asparagus Salad Recipes

ORZO AND SHRIMP SALAD WITH ASPARAGUS

Steps:

• Peel shrimp, reserving the shells. In a skillet over medium heat, cook the garlic and shrimp in 2 tablespoons of olive oil, stirring frequently to keep the garlic from browning. When shrimp are cooked through, remove from heat, cool and cut into 1/2-inch pieces.
• Bring water to a boil in a Dutch oven over high heat. Add shrimp shells, boil for 5 minutes, then strain out shells and discard. Stir in the orzo and cook for 5 minutes. Stir in the asparagus pieces and continue cooking until the pasta is al dente, about 4 minutes. Drain into a mesh sieve, and rinse in cold water.
• Toss pasta and asparagus with 2 tablespoons of olive oil, shrimp, and green onions until evenly coated. In a separate bowl, whisk the vinegar, lemon juice, mustard, and basil until incorporated. Pour over pasta mixture and toss well; season to taste with salt and pepper. Chill for 2 hours.

SHRIMP AND FRESH ASPARAGUS SALAD

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.

SHRIMP, FAVA BEAN, AND ASPARAGUS SALAD

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.

SOBA SALAD WITH ASPARAGUS AND SHRIMP

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.

EASTER ASPARAGUS SALAD WITH SHRIMP AND CHERRY TOMATOES

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.

CHILLED SHRIMP AND ASPARAGUS SALAD

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

ROASTED ASPARAGUS AND SHRIMP SALAD

Steps:

• Preheat oven to 400. Trim ends of asparagus; cut into thirds. Place on foil-lined baking sheet. Make a foil bowl and place shrimp inside. Place on baking sheet with asparagus. Drizzle 1 Tbls oil on asparagus and shrimp; sprinkle 1/4 tsp salt and 1/4 tsp pepper on top. Place in oven and cook 7 minutes. Remove shrimp from oven and continue roasting asparagus 8 more minutes. In a small bowl whisk together mustard, honey, vinegar, s & p. While whisking slowly add the remaining 2 Tbls oil until vinaigrette is emulsified. Place greens, basil and oregano in a medium bowl and add enough dressing to moisten. Arrange on plates, top with shrimp. asparagus, tomatoes and a few shavings of Parmesan.

SHRIMP AND ASPARAGUS SALAD

Steps:

• Trim and cook asparagus for 5 minutes or until tender. In a small bowl stir together scallions, vinaigrette,pepper,and lemon peel. In a large serving bowl, toss romaine lettuce with asparagus,shrimp and feta cheese. Toss with dressing to taste.