With summer around the corner, I have started prioritizing protein and veggie-packed dinners that are easy to make, super delicious and satisfying without making me feel heavy or bloated…and this Asparagus & Shrimp Salad fits the bill.
The recipe was inspired by 2 things:
1 – the asparagus sitting in my fridge that needed to be used.
2 – I was torn between having a warm cooked dish and a salad.
My solution? Do a little bit of both! By giving the asparagus a quick sauté, removing it from the heat to cool then tossing it with a light and bright dressing you get the taste of a cool salad with the satisfaction of a cooked dish. The cooked shrimp adds to the savory & hearty aspect of the dish while rest of the salad like mix-ins like shaved parm and walnuts again lighten it up.
❤️ Why You’ll Love this Asparagus & Shrimp Salad
➤ It’s somewhere between a bowl and a salad.
➤ It’s cooked, slightly warm and satisfying yet still light and refreshing.
➤ It’s super quick to whip together!! We’re talking 30 minutes from start to table.
🍲 Ingredients
Asparagus – one of my favorite spring/summer veggies. It’s hearty yet light. We’re using the whole bunch for this recipe.
Shrimp – a nice light protein that complements the asparagus well.
Lemon – light & bright and perfect with these flavors. We’ll use the zest and juice.
Shallot – brings the dressing to the next level, adding a lovely savory note.
Olive oil – Always extra virgin for me 🙂 My favorite fat to cook with.
Walnuts – pairs well with the asparagus and shrimp but can be easily swapped for a different nut or omitted.
Shaved parmigiano – a lovely savory & salty note to finish it off!
👩🍳 How to Make Asparagus & Shrimp Salad
Marinate the shrimp
Place the peeled and deveined shrimp in a bowl with a drizzle of olive oil, salt, pepper and the zest of half a lemon. Give it a toss and place in fridge until ready.
Prep the asparagus
Heat a pan over medium heat with a drizzle of oil. Once hot, add in the trimmed and 1 inch cut asparagus along with a pinch of salt & pepper. Cook for 5-7 minutes, tossing often until the asparagus have softened yet still have a bite.
Make the dressing
In a small bowl, whisk together the minced shallot, remaining zest of the lemon, juice of half the lemon, olive oil, salt and pepper. Taste and adjust seasoning.
Cook the shrimp + Toast the walnuts
Heat a pan over medium high heat with a drizzle of oil. Once hot, add the shrimp and cook 1-2 minutes per side, until just cooked through. Remove from the heat.
Assemble the salad
Add 2 tbsp of the dressing with the asparagus and toss to coat. Place the asparagus down on a plate then top with the shrimp, toasted nuts, and shaved parmigiano.
🪄 Tips and Tricks
- Don’t overcook the asparagus! Keeping it with a little crunch adds a nice texture to the overall dish.
- Don’t overcook the shrimp! They only need about 1–2 minutes per side. As soon as they curl and turn opaque, pull them.
- Let the asparagus cool slightly before dressing—this keeps it crisp and stops the cheese from melting too fast.
🗒 Substitutions
- No shrimp? Try grilled chicken, canned tuna, or roasted chickpeas for a plant-based swap.
- No asparagus? Green beans, broccolini, or zucchini work great too.
- Out of shallots? Use red onion, scallion, or a tiny bit of garlic.
- No walnuts? Try pistachios, sliced almonds, pine nuts—or skip entirely.
- No Parm? Pecorino or shaved Manchego are great salty, nutty subs.
👝 How to Store Leftover Asparagus & Shrimp Salad
Store components separately if prepping ahead—especially the shrimp and dressing.
Leftovers keep well for about 1–2 days in the fridge. Best enjoyed cold or room temp; no need to reheat!
🤔 Common Questions
Totally — grilled chicken, seared salmon, tofu or havarti work great.
Almonds, pistachios, or even pine nuts are perfect swaps.
You can prep the dressing, asparagus, and walnuts in advance. Sear shrimp fresh before serving.
Asparagus and Shrimp Salad
Ingredients
- 1 bunch asparagus, trimmed then cut into 1 inch pieces
- 1/2 lb shrimp, peeled and deveined
- 1 Lemon zest & juice
- 1 tbsp shallot, minced
- 1/4 cup olive oil + more for pan & marinate
- 1/4 cup walnuts, chopped & toasted
- 1/4 cup shaved parmigiano
- Salt & pepper
Instructions
Marinate the shrimp
- Place the peeled and deveined shrimp in a bowl with a drizzle of olive oil, salt, pepper and the zest of half a lemon. Give it a toss and place in fridge until ready.
Prep the asparagus
- Heat a pan over medium heat with a drizzle of oil. Once hot, add in the trimmed and 1 inch cut asparagus along with a pinch of salt & pepper. Cook for 5-7 minutes, tossing often until the asparagus have softened yet still have a bite.
- Remove from the heat and place into a bowl.
Make the dressing
- In a small bowl, whisk together the minced shallot, remaining zest of the lemon, juice of half the lemon, olive oil, salt and pepper. Taste and adjust seasoning.
Cook the shrimp + Toast the walnuts
- Heat a pan over medium high heat with a drizzle of oil. Once hot, add the shrimp and cook 1-2 minutes per side, until just cooked through. Remove from the heat.
- If the walnuts don’t come toasted, heat gently in a dry pan over medium heat for 1-2 minutes.
Assemble the salad
- Add 2 tbsp of the dressing with the asparagus and toss to coat. Place the asparagus down on a plate then top with the shrimp, toasted nuts, and shaved parmigiano.
