Roasted Shrimp and Asparagus Salad with Lemon Vinaigrette #SundaySupper

by jerseygirl on March 19, 2017 · 8 comments

I was really happy when I found out that the Sunday Supper tastemakers would be displaying easy spring recipes this week. I need the reminder that warmer weather and fresh produce will be here soon.

We had a great winter but now that it’s almost spring, mother nature has been playing some tricks on us. Snow and ice in March? Whaaaat??

Bring on some asparagus, shrimp and lemon vinaigrette. I don’t care that it’s snowing outside. I’m making a salad with fresh basil included and chanting “spring, spring, spring”.

Take that mother nature!

My daughter was home from college this week. For the third time in several years, she declared vegetarianism. So I had to make sure the refrigerator was stocked with fresh veggies, rice, beans, tofu and a little seafood. Does that mean she is a pescetarian? I am not really sure about the correct term but she is the type of vegetarian that will also eat a little seafood. Who knows? In a few months when we are walking through the streets of Philadelphia and smell cheesesteaks, the stint might be over. It’s happened before. So maybe she can be a cheesesteaktarian? Would that be a vegetarian that will also eat cheesesteaks? As long as she eats fairly healthy and is well nourished, I’m happy.

I made this salad and it was perfect because my daughter and I both loved it. It was also easy to put together. The shrimp and asparagus baked right on a sheet pan and were roasted in 15 minutes. The other ingredients were added and it can be served warm or cold. The brightness of a lemon vinaigrette just reminds me that summer is on it’s way.

Take a look at all these other spring recipes below. I can’t wait to try some of the others ones.

Special thanks to Anne from Simple and Savory who hosted this event!

5.0 from 2 reviews
Roasted Shrimp and Asparagus Salad with Lemon Vinaigrette
Author: 
Recipe type: Salad
Cuisine: Healthy
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
This light and healthy salad is perfect for lunch or dinner!
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
  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.

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Reply To: 03-19-17 Easy Spring Recipes Final HTML

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The Finer Cookie/Kim March 19, 2017 at 10:28 am

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

cheri March 19, 2017 at 12:27 pm

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

Anne March 19, 2017 at 7:24 pm

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

Liz March 19, 2017 at 9:13 pm

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

Lynne Laino March 20, 2017 at 10:49 am

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

Sues 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!

Wendy Klik 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.

Cindy March 21, 2017 at 9:39 pm

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

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