Shrimp & Asparagus Salad

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.



30 mins

Total cook time

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  • 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)


  • 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.