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    Home » Recipes » Salads

    Roasted Shrimp and Asparagus Salad with Lemon Vinaigrette

    First Published: March 19, 2017 . Last Modified: April 27, 2024 lisa8 Comments This post may contain affiliate links

    Jump to Recipe

    This vibrant Roasted Shrimp and Asparagus Salad is bursting with colors and flavors. This salad combines tender shrimp, crisp asparagus, and sweet bell peppers, all roasted to perfection and tossed with lettuce and a zesty lemon dressing. It's perfect as a side or a light main dish.

    Closeup of shrimp and asparagus salad with lemon vinaigrette.

    I am all into the fresh flavors of spring and summer. Bring on some asparagus, shrimp and lemon vinaigrette. I love dishes that include shrimp and asparagus and I make them often. It's such a great combination of flavors and textures and I love that this salad can be served warm or cold.

    I made this Roasted Shrimp and Asparagus Salad, and my daughter and I both loved it. Best of all, it was easy to put together. The shrimp and asparagus were baked right on a sheet pan and roasted in 15 minutes. The other ingredients were added and everything was topped with a bright lemon vinaigrette that reminds me that summer is on its way.

    A pan of shrimp, peppers and asparagus is prepared for roasting.

    Ingredients

    Salad

    • Asparagus: Fresh asparagus, trimmed and cut into bite-sized pieces adds a nice crunch and earthy flavor to the dish.
    • Large Shrimp: Use fresh or frozen shrimp that has been cleaned, deveined, and had the tails removed. Shrimp adds a protein-rich element to the salad and pairs well with the other ingredients.
    • Yellow or Red Sweet Pepper: A yellow or red bell pepper, cored, seeded, and cut into 2-inch strips. The sweet pepper adds a pop of color and sweetness to the dish.
    • Chopped Garlic: Garlic adds a savory flavor to the shrimp and vegetables. I prefer to use freshly chopped garlic but you can use prechopped garlic from a jar.
    • Olive Oil: Use your favorite light, neutral flavored oil.
    • Black Pepper: Adds a bit of mild heat and spiciness to the dish.
    • Sea Salt: Enhances the flavors of the other ingredients. You can also use kosher salt.
    • Romaine Lettuce: I love the crisp and refreshing texture of Romaine lettuce but you can use your favorite lettuce or mixed greens.
    • Green Onion: Adds a mild onion flavor.

    Dressing

    • Lemon: Freshly squeezed lemon juice adds a bright, citrusy flavor to the dressing.
    • Olive Oil: Combined with the lemon juice to create a flavorful dressing.
    • Sugar: A bit of sugar balances the acidity of the lemon juice. You can also use maple syrup or honey.
    • White Vinegar: Adds tanginess to the dressing. Use your favorite vinegar.
    • Dijon Mustard: Adds a hint of spiciness and helps emulsify the dressing.
    • Sea Salt: Enhances the flavors of the dressing.

    How to Make Roasted Shrimp and Asparagus Salad

    1. Preheat oven to 400 degrees. Line a baking pan with foil or parchment paper.
    2. Put the asparagus, shrimp and sweet pepper in a large bowl. Add the chopped garlic, 1 tablespoon olive oil, black pepper and ½ tablespoon salt. Mix well. Pour the shrimp mixture on the baking pan.
    3. Bake for 15 minutes or until asparagus is tender and shrimp are pink.
    4. While shrimp are roasting, arrange Romaine lettuce on four plates. Add half the chopped green onion and reserve the rest to garnish on top of salads.
    5. Whisk all the dressing ingredients together in a small bowl. After shrimp and veggies are cooked, mix them well with the dressing.
    6. Top each plate of Romaine lettuce with some of the shrimp mixture. Garnish with remaining green onion.

    Variations and Substitutions

    • Swap the Protein – Instead of shrimp, you can use chicken breast or tofu for a vegetarian option. Simply adjust the cooking time accordingly.
    • Add More Vegetables – Feel free to add other vegetables such as cherry tomatoes, cucumbers, or avocado. You can also swap the asparagus for green beans or broccoli.
    • Swap the Greens – While Romaine lettuce works well, you can use other types of lettuce such as spinach, arugula, or mixed greens.
    • Customize the Dressing – The lemony dressing is versatile. You can customize it by adding herbs like basil or cilantro, or spices like paprika or cumin for extra flavor.
    • Make it Spicy: Add some crushed red pepper flakes or cayenne pepper to the shrimp mixture for a spicy kick.

    Tips

    • Use fresh shrimp, crisp asparagus, and sweet bell peppers for the best flavor and texture.
    • If using frozen shrimp, thaw completely before proceeding.
    • Use shrimp that has already been peeled, deveined and had the tails removed.
    • Cut the vegetables and shrimp into similar-sized pieces to ensure even cooking.
    • Be careful not to overcook the shrimp or asparagus, as they can become tough. Cook them just until the shrimp are pink and the asparagus is tender-crisp.
    • Adjust the amount of lemon juice and other seasonings in the dressing to suit your taste.
    • You can prepare the shrimp and vegetables ahead of time and store them in the refrigerator. Toss with the dressing just before serving to keep the salad fresh.
    • Feel free to customize the salad with your favorite vegetables, herbs, or additional protein sources.
    • For a refreshing twist, chill the salad in the refrigerator for about an hour before serving.

    Frequently Asked Questions

    Can I use frozen shrimp?

    You can use frozen shrimp for this recipe. Thaw them before cooking and pat them dry to ensure they cook properly.

    Can I make this salad in advance?

    Yes, you can prepare the shrimp and vegetables ahead of time and store them separately in the refrigerator. Mix them with the dressing just before serving to keep the salad fresh.

    Can I grill the shrimp and asparagus instead of roasting?

    Yes, grilling the shrimp and vegetables will add a delicious smoky flavor to the salad. Grill them over medium-high heat until cooked through.

    Serving Suggestions

    This shrimp and asparagus recipe is super versatile and the salad can be served in a variety of ways. For a light lunch or dinner, it's great on its own with some crusty bread. To make it more filling, add cooked grains like quinoa or rice, or serve it alongside a light soup. As an appetizer, serve small portions on individual plates. It also makes a tasty side dish for grilled meats or seafood. Pair it with a crisp white wine or a fruity cocktail for a delicious meal.

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    A plate topped with shrimp and asparagus salad and garnished with lemon slices.

    If you like this shrimp and asparagus recipe, please leave a 5-star rating.

    RECIPE

    Print Recipe Pin Recipe SaveSaved!
    5 from 2 votes

    Roasted Shrimp and Asparagus Salad with Lemon Vinaigrette

    This light and healthy salad is perfect for lunch or dinner!
    Prep Time10 minutes mins
    Cook Time15 minutes mins
    Total Time25 minutes mins
    Course: Salad
    Cuisine: healthy
    Servings: 4 servings
    Calories: 342kcal
    Author: Lisa Grant

    Ingredients

    • 12 Ounces asparagus trimmed and cut into bite size pieces
    • 16 ounces large shrimp cleaned, deveined and tail removed
    • 1 yellow or red sweet pepper cored, seeded and cut into 2 inch strips
    • 1 Tablespoon chopped garlic
    • 2 Tablespoons olive oil
    • ½ Teaspoon black pepper
    • ½ Teaspoon sea salt
    • 4 cups chopped Romaine lettuce
    • 1 green onion chopped
    • ..............................................
    • Dressing:
    • Juice of one large lemon
    • ¼ Cup olive oil
    • 2 teaspoons sugar
    • 1 Tablespoon white vinegar
    • 1 Teaspoon Dijon mustard
    • ½ Teaspoon sea salt

    Instructions

    • Preheat oven to 400 degrees. Line a baking pan with foil or parchment paper.
    • Put the asparagus, shrimp and sweet pepper in a large bowl. Add the chopped garlic, 1 tablespoon olive oil, black pepper and ½ tablespoon salt. Mix well. Pour the shrimp mixture on the baking pan.
    • Bake for 15 minutes or until asparagus is tender and shrimp are pink.
    • While shrimp are roasting, arrange Romaine lettuce on four plates. Add half the chopped green onion and reserve the rest to garnish on top of salads.
    • Whisk all the dressing ingredients together in a small bowl. After shrimp and veggies are cooked, mix them well with the dressing.
    • Top each plate of Romaine lettuce with some of the shrimp mixture. Garnish with remaining green onion.

    Nutrition

    Calories: 342kcal | Carbohydrates: 9g | Protein: 26g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 285mg | Sodium: 1484mg | Potassium: 441mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5700IU | Vitamin C: 50.5mg | Calcium: 204mg | Iron: 4.9mg

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    Comments

    1. The Finer Cookie/Kim says

      March 19, 2017 at 10:28 am

      This looks delicious! I roast my veggies too. All in one pan. Thanks for this.

      Reply
    2. cheri says

      March 19, 2017 at 12:27 pm

      5 stars
      What a beautiful, healthy and delicious salad Lisa, love the vinaigrette too. I could eat this everyday.

      Reply
    3. Anne says

      March 19, 2017 at 7:24 pm

      This looks so good, I could eat a big bowl of this right now!

      Reply
    4. Liz says

      March 19, 2017 at 9:13 pm

      Those big fat shrimp are calling my name! What a gorgeous salad!!!

      Reply
    5. Lynne Laino says

      March 20, 2017 at 10:49 am

      5 stars
      What a funny, fun and delicious looking post!!! I think this will be my first pan dinner, it looks amazing!!!

      Reply
    6. Sues says

      March 20, 2017 at 3:17 pm

      This looks both healthy and packed with flavor!! I remember the days of me and my sister torturing our parents with our dietary choices (I wouldn't eat fish and she wouldn't eat beef)... Nowadays, we happily eat everything!

      Reply
    7. Wendy Klik says

      March 20, 2017 at 6:57 pm

      I love this recipe. Roasted asparagus is so tasty and adding the shrimp to the pan keeps the preparation simple. Topping it all with the lemon vinaigrette brightens the entire plate.

      Reply
    8. Cindy says

      March 21, 2017 at 9:39 pm

      My sister-in-law also only eats seafood vegetables and grains. She would love this salad!

      Reply

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    Hi, I'm Lisa

    I love creating recipes and cooking for my family and friends. It's great to bring everyone to my kitchen to talk, laugh and eat. I also like to spread my love for cooking to others. So grab an apron and let's do it together. I promise my recipes will be easy and delicious!

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