Tired of the same old lunch routine? Shake things up with this vibrant and zesty Spicy Shrimp and Asparagus Salad! It’s a powerhouse of flavor, combining perfectly seasoned, pan-seared shrimp with crisp-tender asparagus, creamy avocado, and a bed of delicate butter lettuce. This isn’t just a salad; it’s a satisfying meal that comes together in 20 minutes flat. Whether you enjoy it warm right off the stove or chilled for a grab-and-go lunch, this recipe is a delicious way to get your protein and greens in one beautiful bowl.
Ingredients
• For the Shrimp and Asparagus
• 1 pound / 455 g large shrimp, peeled and deveined
• 2 tablespoons / 30 ml avocado oil
• 2 cloves garlic, minced
• 2 teaspoons dried basil
• 1 teaspoon dried thyme leaves
• 1 ¾ teaspoons paprika
• ¾ teaspoon ground black pepper
• ½ teaspoon finely ground sea salt
• ⅛ teaspoon cayenne pepper
• 1 bunch asparagus, woody ends snapped off, cut in half crosswise
• For the Salad
• 1 large head butter lettuce, chopped
• 1 medium Hass avocado, peeled, pitted, and sliced
• 1 small red onion, thinly sliced
• ½ cup / 120 ml creamy Italian dressing
Instructions
1. In a large frying pan, combine the shrimp, avocado oil, minced garlic, basil, thyme, paprika, black pepper, salt, and cayenne. Toss well to coat the shrimp evenly.2. Turn the heat to medium and cook, stirring occasionally, until the shrimp turn pink and opaque, about 5 minutes.3. Add the prepared asparagus to the pan with the shrimp. Cover and continue to cook for 10 minutes, or until the asparagus is crisp-tender.4. While the shrimp and asparagus cook, prepare the salads. Divide the chopped butter lettuce, sliced avocado, and thinly sliced red onion evenly among 4 plates.5. Top each salad with an equal portion of the warm shrimp and asparagus mixture. Drizzle each plate with 2 tablespoons of creamy Italian dressing and serve immediately.
Nutritional Information
• Serves: 4
• Prep time: 5 minutes
• Cook time: 15 minutes
• Calories: 485 kcal
• Total Fat: 31 g
• Saturated Fat: 4.5 g
• Carbohydrates: 19.4 g
• Net Carbs: 12.2 g
• Fiber: 7.2 g
• Sugar: 5.4 g
• Protein: 32.2 g
• Cholesterol: 242 mg
• Sodium: 636 mg
Pro Tips
• For meal prep, store the cooked shrimp and asparagus, the salad greens, and the dressing in separate airtight containers in the fridge for up to 3 days.
• To prevent browning, only slice and add the avocado just before you are ready to serve.
• Don’t overcook the shrimp! They cook quickly and will become tough and rubbery if left on the heat too long. Remove them as soon as they are pink and opaque.
• Feel free to customize your salad with other veggies like cherry tomatoes, cucumber, or bell peppers for extra crunch and nutrients.
• Adjust the cayenne pepper to your personal preference. For a milder salad, reduce the amount or omit it entirely.
FAQ
Q: Can I make this shrimp and asparagus salad ahead of time
A: Yes, this salad is excellent for meal prep. For best results, store the cooked shrimp and asparagus, the salad greens, and the dressing in separate airtight containers in the refrigerator for up to 3 days. Add freshly sliced avocado just before serving to prevent it from browning.
Q: How do I know when the shrimp is perfectly cooked
A: Shrimp cook very quickly. You’ll know they are done when they turn pink and opaque. This typically takes about 5 minutes over medium heat. Be careful not to overcook them, as they will become tough and rubbery.
Q: What other vegetables can I add to this salad
A: Feel free to customize this salad with your favorite vegetables. Cherry tomatoes, cucumber, or bell peppers are great additions for extra crunch, color, and nutrients.
Q: How can I adjust the spice level of this salad
A: You can easily control the heat by adjusting the amount of cayenne pepper. For a milder flavor, simply reduce the amount or omit it entirely from the recipe.
