Skip to Content
Menu

Shrimp and Fresh Asparagus Salad

  • Jump to Recipe
  • Save
By Betty Crocker Kitchens
Updated May 13, 2010
  • Save
  • Share
  • Jump to Recipe
Let the delicate flavor of shrimp and tender-crisp asparagus shine through in a simple salad with lemon-mayonnaise dressing.

Shrimp and Fresh Asparagus Salad

  • Prep Time 25 min
  • Total 0 min
  • Servings 4
  • Ingredients 11
  • Save
  • Share
  • Print
  • Keep Screen On

Ingredients

  • 2 tablespoons olive oil
  • 1 lb. asparagus spears, trimmed
  • 1 medium red bell pepper, cut into thin bite-sized strips
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup light mayonnaise
  • 1 tablespoon lemon juice
  • 1/4 teaspoon paprika
  • 1 garlic clove, minced
  • 8 oz. shelled deveined cooked medium shrimp, tails removed
  • 4 hard-cooked eggs, quartered

Instructions

  • Step 
    1
    Heat oil in large skillet over medium-high heat until hot. Add asparagus and bell pepper; sprinkle with salt and pepper. Cook 6 to 8 minutes or until asparagus is crisp-tender, stirring frequently. Cool slightly.
  • Step 
    2
    Meanwhile, in small bowl, combine mayonnaise, lemon juice, paprika and garlic; blend well.
  • Step 
    3
    To assemble salads, arrange asparagus and bell pepper on individual salad plates. Spoon mayonnaise mixture over each salad. Top each evenly with shrimp and hard-cooked eggs.

Nutrition

315 Calories
23g Total Fat
17g Protein
10g Total Carbohydrate
7g Sugars

Nutrition Facts

Serving Size: 1/4 of Recipe
Calories
315
Calories from Fat
205
Total Fat
23g
35%
Saturated Fat
4g
20%
Cholesterol
305mg
102%
Sodium
490mg
20%
Total Carbohydrate
10g
3%
Dietary Fiber
1g
4%
Sugars
7g
Protein
17g
% Daily Value*:
Vitamin A
56%
56%
Vitamin C
60%
60%
Calcium
6%
6%
Iron
14%
14%
Exchanges:
1/2 Starch; 2 Very Lean Meat; 4 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

© 2024 ®/TM General Mills All Rights Reserved