Go Back
+ servings

Roasted Shrimp and Asparagus Salad with Lemon Vinaigrette

This light and healthy salad is perfect for lunch or dinner!
Course Salad
Cuisine healthy
Keyword shrimp and asparagus
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 342kcal
Author Lisa Grant


  • 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


  • 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.


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