Shrimp with Asparagus Salad

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 453.8
  • Total Fat: 25.7 g
  • Cholesterol: 179.9 mg
  • Sodium: 849.5 mg
  • Total Carbs: 27.8 g
  • Dietary Fiber: 7.1 g
  • Protein: 30.8 g

View full nutritional breakdown of Shrimp with Asparagus Salad calories by ingredient


From Family Circle April 2010, this is a go-to dinner salad at my house. From Family Circle April 2010, this is a go-to dinner salad at my house.
Number of Servings: 2


    * Shrimp, raw, 8 oz, cleaned & shells removed
    (recipe calls for scallops)
    * Cider Vinegar, 1 tbsp (remove)
    *Grey Poupon Dijon Mustard, 1 tsp
    * Shallots, 1 tbsp chopped
    * Olive Oil, 3 tbsp
    * New Potatoes, 150 grams (about 3 baby new potatoes), sliced into 1/4-inch thick slices
    * Asparagus, fresh, 450 grams, trim ends, cut into 1-2" pieces
    * Salt, 0.5 tsp
    * Pepper, black, 0.5 tsp
    * Butter, salted, 0.5 tbsp
    * Vegetables, Mixed Salad Greens, 2 serving(s)


In small bowl, whisk together vinegar, mustard and shallot. Gradually drizzle in 3 tbsp of the oil, whisking continuously until dressing is emulsified. Set aside.

Cook potato slices for 4 minutes in salted water over medium-high heat, drain.

Spray large nonstick skillet with Pam, heat over medium-high heat. Add potato slices, cover & cook 3 to 4 minutes. Add asparagus pieces to skillet, stir to combine. Sprinkle with 1/4 tsp each salt & pepper. Cover and cook additional 4 minutes, or until cooked through (asparagus still green).

Divide mixed greens onto 2 plates. Dress with 1/2 of the dressing. Top with asparagus-potato mixture, add other 1/2 of dressing.

Season shrimp with 1/4 tsp salt & pepper. Add butter to skillet, add shrimp. Cooked until just pink. Top salads with shrimp.

You can use scallops with this recipe also, delicious.

Number of Servings: 2

Recipe submitted by SparkPeople user ONEHALFME.