Roasted Shrimp and Asparagus Salad with Lemon Vinaigrette

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.

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.

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

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.

• Pressure Cooker or Instant Pot Quinoa
• How to Make Instant Pot Long Grain White Rice
• Vegan Potato Leek Soup
• Spicy Tomato Soup
• Perfect Grilled Steak
• Easy BBQ Grilled Chicken Leg Quarters

More Salad Recipes

• Caprese Salad with Pesto Vinaigrette
• Classic House Salad Recipe
• Fresh Corn and Tomato Salad
• Greek Shrimp and Artichoke Salad

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

RECIPE

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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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