GARLIC SHRIMP WITH ASPARAGUS AND LEMON
This easy saute uses one pan and is ready in under 30 minutes but the result is wonderful. A real taste of spring with the asparagus and lemon. Adapted from Fine Cooking magazine.
Provided by Cookin-jo
Categories Vegetable
Time 30m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- Place shrimp on paper towels and dry very well.
- Sprinkle shrimp with a bit of the pepper.
- Using a vegetable peeler, peel off strips of the lemon peel and then cut the strips into very thin long pieces; be sure to peel only the yellow part of the peel, not the bitter white part.
- Cut lemon in half and juice it into a small dish, removing seeds.
- Heat a deep 12 inch skillet (preferably NOT non-stick) over medium high heat for 1 minute.
- Add 2 Tbsp of the oil and heat until it's shimmering hot -- just a few seconds.
- Add the shrimp in a single layer and do not disturb it; let cook for about 2 minutes until browned.
- Turn shrimp over and brown the other side, about 1 1/2 minutes, then transfer to a plate. Shrimp should not be cooked through.
- Reduce heat to medium-low and add garlic, stirring for 30 seconds.
- Add asparagus, lemon zest strips, red pepper flakes and cook, stirring for 2-3 minutes.
- Add chicken broth and cover, simmering for 1-2 minutes until asparagus is almost done.
- Stir cornstarch with 1 Tbsp water and stir into the pan.
- Add shrimp back to the pan and cook another 1-2 minutes until done.
- Stir in 1 Tbsp lemon juice, then taste and add more juice and pepper if needed.
SHRIMP AND FRESH ASPARAGUS SALAD
Let the delicate flavor of shrimp and tender-crisp asparagus shine through in a simple salad with lemon-mayonnaise dressing.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Yield 4
Number Of Ingredients 11
Steps:
- 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.
- Meanwhile, in small bowl, combine mayonnaise, lemon juice, paprika and garlic; blend well.
- 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 Facts : Calories 315, Carbohydrate 10 g, Cholesterol 305 mg, Fat 4 1/2, Fiber 1 g, Protein 17 g, SaturatedFat 4 g, ServingSize 1/4 of Recipe, Sodium 490 mg, Sugar 7 g
SHRIMP, ASPARAGUS AND AVOCADO SALAD
This shrimp, asparagus and avocado salad is utterly delicious and perfect for spring. It's a light, vibrant, creamy and healthy avocado salad. Recipe inspired by Foodie Crush's Citrus Shrimp and Avocado Salad.
Provided by Lisa Bryan
Categories Salad
Time 20m
Number Of Ingredients 8
Steps:
- Bring both a medium pot of water and a medium sauté pan of water and to a boil. Add the shrimp to the pot and the asparagus to the sauté pan and cook for 2-3 minutes. Use a skimmer or tongs to transfer the shrimp and asparagus to an ice water bath. Drain and then slice the asparagus into 1 1/2 inch pieces.
- Add the shrimp, sliced asparagus, baby spinach, avocado and green onion to a salad bowl. Add the dressing, season with salt and pepper and toss it all together.
Nutrition Facts : Calories 233 kcal, Carbohydrate 7 g, Protein 25 g, Fat 12 g, SaturatedFat 1 g, Cholesterol 285 mg, Sodium 916 mg, Fiber 4 g, ServingSize 1 serving
SHRIMP AND ASPARAGUS SKILLET
Shrimp and Asparagus Skillet is a quick and healthy one pan meal loaded with fresh citrus flavors.
Provided by Jessica Gavin
Categories Main Course
Time 25m
Number Of Ingredients 11
Steps:
- In a medium bowl combine shrimp with salt, pepper, 1 tablespoon olive oil, lemon juice, zest, and garlic.
- Trim off the tough bottoms of the asparagus, and then cut into 2-inch spears.
- Heat a large 12-inch skillet over medium heat, add 1 tablespoon of olive oil.
- Once the oil is hot, add the shallots, stir and cook until tender and fragrant, 1 minute.
- Add the shrimp in one layer to the pan. Cook for 2 minutes, not moving the shrimp.
- Flip shrimp over and cook until just cooked through 1 minute. Transfer to a clean plate.
- Add 1 tablespoon of olive oil to the pan. Once hot add the asparagus spears and saute until crisp-tender, 3 to 4 minutes.
- Add the tomatoes and saute for 1 minute.
- Add the shrimp back to the pan, cook until warmed through, 1 minute.
- Season shrimp and asparagus skillet with salt and pepper.
- Serve immediately with lemon wedges.
SHRIMP AND ASPARAGUS
This recipe is a delicious option for shrimp. Shrimp sauteed with asparagus and mushrooms, tossed with egg noodles.
Provided by Cathy Christensen
Categories Pasta and Noodles Noodle Recipes
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- In a small saucepan, boil or steam asparagus in enough water to cover until tender; chop and set aside.
- Bring a large pot of salted water to full boil, place the pasta in the pot and return to a rolling boil; cook until al dente. Drain well.
- In a large saucepan, saute garlic in the olive oil over medium-low heat until the garlic is golden brown.
- Place butter and lemon juice in the saucepan. Heat until the butter has melted. Place the shrimp in the saucepan and cook until the shrimp turns pink. Place the mushrooms and asparagus into the saucepan, cook until mushrooms are tender.
- Toss the shrimp and vegetable mixture with the egg noodles and sprinkle with Parmesan cheese. Salt and pepper to taste. Serve immediately.
Nutrition Facts : Calories 652.7 calories, Carbohydrate 45.4 g, Cholesterol 198.7 mg, Fat 42.2 g, Fiber 3.6 g, Protein 24.7 g, SaturatedFat 18.3 g, Sodium 339.9 mg, Sugar 3.2 g
ASPARAGUS SALAD WITH SHRIMP
Simple Asparagus and Shrimp Salad with thinly sliced asparagus, shrimp, garlic, parsley, and dressed with olive oil and lemon juice.
Provided by Elise Bauer
Categories Salad Quick and Easy Asparagus Salad Shrimp
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Boil the asparagus: Bring a medium pot of water to a boil and salt it well. Add the asparagus to the boiling water and boil for 3 minutes. Use a slotted spoon to remove the asparagus to a bowl of ice water to cool.
- Add the shrimp: to the pot of boiling water. If they are pre-cooked, remove after 30 seconds-this is just to warm them. If the shrimp are uncooked, boil them for 2-3 minutes, until cooked through. Remove the shrimp and add them to a large bowl.
- Slice the asparagus spears thinly on the diagonal: until you get close to the tip. Cut the asparagus tips off in one piece. (They look prettier that way.)
- Toss everything to combine: Put the asparagus in the bowl with the shrimp. Add the remaining ingredients and toss to combine. Add salt and black pepper to taste. Add more lemon juice if desired, to taste. Links: Skillet Shrimp and Asparagus here on Simply Recipes Asparagus Salad with Broccolini and Radishes - from 101 Cookbooks Quinoa Salad with Shrimp and Asparagus - from House of Annie
SHRIMP AND ASPARAGUS SALAD
Make and share this Shrimp and Asparagus Salad recipe from Food.com.
Provided by Barefoot Beachcomber
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook green asparagus in boiling salted water until barely tender, about 1 minute.
- If purple asparagus is tender, don't cook at all.
- In mixing bowl, combine asparagus, shrimp and bell pepper.
- In another bowl, mix mayonnaise, parsley, pepper, celery seed, salt, horseradish and lemon juice; stir into shrimp mixture.
- Spoon onto endive or lettuce; sprinkle with eggs and garnish with lemon wedges.
Nutrition Facts : Calories 155.1, Fat 3.9, SaturatedFat 1, Cholesterol 235.9, Sodium 985.6, Carbohydrate 9.4, Fiber 3.4, Sugar 3.9, Protein 21.6
PASTA WITH ASPARAGUS AND SHRIMP
Fat-free half-and-half makes this elegant pasta dish rich and creamy, yet ideal for diabetic meal plans.
Provided by EatingWell Test Kitchen
Categories Quick & Easy Pasta Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. Set aside. In a large saucepan, cook pasta according to package directions, adding the asparagus for the last 2 minutes of cooking. Drain pasta mixture and return to pan.
- Meanwhile, in a large skillet, heat oil over medium-high heat. Add garlic and dried thyme (if using). Cook and stir for 10 seconds. Add shrimp; cook for 2 to 3 minutes or until shrimp turn opaque, stirring frequently. Stir in half-and-half; reduce heat. Heat through. Remove from heat.
- Add shrimp mixture and fresh thyme (if using) to the pasta mixture in pan. Toss to coat. Serve warm.
Nutrition Facts : Calories 311.1 calories, Carbohydrate 38.5 g, Cholesterol 130.3 mg, Fat 6.4 g, Fiber 4.2 g, Protein 25.1 g, SaturatedFat 1 g, Sodium 156.9 mg, Sugar 4.1 g
ASPARAGUS SALAD WITH EASY DIJON VINAIGRETTE
Delicious Asparagus Salad with juicy tomatoes, creamy avocado, toasted almonds and boiled eggs. Tossed in super easy Dijon mustard and olive oil dressing, this warm asparagus salad recipe is perfect for spring!
Provided by Olena Osipov
Categories Salad
Time 30m
Number Of Ingredients 13
Steps:
- Cook eggs on the stove until hard boiled (I usually let them boil for 5 minutes). Or make Instant Pot hard boiled eggs, so easy.
- In a large pot, add 3/4 cold water and bring to a boil (you can use the same pot you used for cooking eggs previously). While water is coming to a boil, trim asparagus by snapping the end of one spear and cutting remaining asparagus with a knife the same length.
- Then chop asparagus spears into 2 inch pieces, add to boiling water, and cook for 60 seconds if it is thin or for 3 minutes if the stalks are thick. Pierce with a knife or fork and stop cooking while vegetable is still bright green.
- Drain asparagus, return to the pot and fill it with cold water and ice to cover. This will stop the cooking process. Set aside.
- Preheat ceramic non-stick skillet on medium heat and add almonds. Cook until fragrant and toasted, stirring occasionally. About 3-5 minutes. Set aside.
- In a small bowl, add olive oil, lemon zest and juice, soy sauce, mustard, salt, pepper and whisk with a fork.
- In a large salad bowl, add drained cooked asparagus, eggs, tomato, avocado, almonds, green onion and pour dressing on top. Gently mix to combine.
- Serve salad alongside Instant Pot quinoa, Instant Pot brown rice or whole wheat pasta. If you are looking for a protein addition, try baked chicken breast, Instant Pot chicken breast, or something with a little extra flavor like this lemon chicken. You could always ditch the chicken too in place of baked salmon or tuna zucchini fritters.
Nutrition Facts : ServingSize 1 cup, Calories 299 kcal, Sugar 5 g, Sodium 202 mg, Fat 24 g, SaturatedFat 3 g, Carbohydrate 16 g, Fiber 9 g, Protein 11 g, Cholesterol 82 mg
RICE SALAD WITH ROCK SHRIMP AND ASPARAGUS
This ricesalad includes Asian touches like hot sesame oil and jasmine rice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 10
Steps:
- Prepare an ice-water bath; set aside. Bring a medium pot of water to a boil; add a large pinch of salt. Blanch asparagus until bright green and tender, about 3 minutes. Immediately transfer with tongs to ice-water bath to stop the cooking. Drain well; pat dry. Cut spears on the diagonal into thin pieces; set aside.
- Bring rice and 1 1/2 cups water to a boil in a medium saucepan. Cover, and reduce heat to medium-low. Simmer until liquid is absorbed and rice is tender, about 10 minutes; set aside.
- Heat sesame and olive oils in a large skillet over medium-high heat until hot but not smoking. Add shrimp; stir to coat. Stir in lemon juice, and season with salt and pepper; cook until shrimp are pink and cooked through, about 3 minutes. Stir shrimp, rice, asparagus, and almonds in a large bowl. Garnish with lemon zest.
SHRIMP, FAVA BEAN, AND ASPARAGUS SALAD
Categories Salad Bean Leafy Green Mustard Shellfish Lunch Lime Shrimp Asparagus Spring Healthy Honey Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 6
Number Of Ingredients 14
Steps:
- Make dressing:
- In a small bowl whisk together honey, mustard, lime juice, and tarragon. Add oil in a stream, whisking until emulsified, and season with salt and pepper. Dressing may be prepared up to this point 1 day ahead and chilled, covered. Bring dressing to room temperature before proceeding. Stir in chives.
- Have ready a large bowl of ice and cold water. In a large saucepan of boiling salted water cook favas until crisp-tender, about 2 1/2 minutes, and transfer with a slotted spoon to ice water to stop cooking. Drain favas in a colander and gently peel away outer skins. Transfer favas to a large serving bowl.
- Have ready another large bowl of ice and cold water. Return water in pan to a boil and cook asparagus until crisp-tender, about 3 1/2 minutes. Transfer asparagus with slotted spoon to ice water to stop cooking. Drain asparagus in colander and pat dry with paper towels.
- Return water in pan to a boil and cook shrimp until just cooked through, about 2 minutes. Transfer shrimp with slotted spoon to paper towels to cool.
- In bowl with favas, toss together 1/3 cup dressing, asparagus, shrimp, mâche, frisée, and salt and pepper to taste. Drizzle salad with some of remaining dressing and garnish with chives.
ROASTED ASPARAGUS AND SHRIMP SALAD
Steps:
- Preheat oven 400 degrees F. Wash salad greens and tomatoes, drain in a salad spinner. Wash and pad dry the asparagus and shrimps. Trim off last 3 inches of asparagus and discard (or use them for soup base in other recipes). Cut asparagus in thirds. Place them on baking sheets lined with foil. Use a piece of foil to make a small container (fold up all sides) for the shrimps and place next to the asparagus on the baking sheet. Drizzle olive oil on asparagus and shrimps, sprinkle kosher salt and pepper evenly on top. Roast asparagus for 15 minutes and take out the shrimps after 7 minutes. In a small bowl, whisk together the mustard, honey, vinegar, a pinch of salt and pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified. Place the salad greens, basil and oregano in a medium bowl and add enough dressing to moisten. Arrange on plates, top with shrimps, asparagus and a few shaves of parmesan cheese. Serve immediately.
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5/5 (12)Category AppetizerAuthor Ellie KriegerDifficulty Easy
- Bring a large saucepan of water with a steamer basket to a boil. Put the snow peas in the basket, cover and cook for 2 minutes. Remove the basket and transfer the snow peas to a bowl of ice water to cool. Drain and pat dry.
- Add the shrimp directly to the saucepan of water and return to a boil; cook for 2 minutes. Drain, then plunge the shrimp into a bowl of ice water to cool. Drain and pat dry.
- Slice each shrimp in half lengthwise. Cut the snow peas diagonally into 1/2-inch pieces, discarding the ends. In a large bowl, toss the shrimp, snow peas, radishes and scallions.
- In a small bowl, whisk the vinegar, both oils, the ginger and 1/2 teaspoon salt. Toss with the salad right before serving; top with sesame seeds.
SHRIMP AND ASPARAGUS SALAD | BETTER HOMES & GARDENS
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4.5/5 (3)Calories 257 per servingTotal Time 15 mins
- In a large skillet, cook asparagus, covered, in a small amount of boiling lightly salted water for 3 minutes or until crisp-tender; drain in a colander. Run under cold water until cool.
- Divide asparagus among 4 dinner plates; top with watercress, shrimp, and cherry tomatoes. Drizzle with dressing. Sprinkle with cracked black pepper and serve wtih cracker bread. Makes 4 servings.
EASY SHRIMP PASTA SALAD RECIPE WITH ASPARAGUS + …
From feedmephoebe.com
Reviews 12Estimated Reading Time 4 minsServings 4Total Time 25 mins
- Bring a large pot of salted water to boil. Cook the pasta according to the package directions. During the last 3 minutes of cooking, add the asparagus. Drain well and set aside.
- Meanwhile, heat an indoor or outdoor grill pan until smoking hot. Season the shrimp with sea salt, black pepper and 1 tablespoon of the olive oil, grill until curled and lightly charred on both sides, about 3 minutes total. Remove to a bowl.
- Heat the remaining olive oil in a large skillet. Add the shallots, garlic, cherry tomatoes, and red chili flakes to the pan. Cook until the shallots are soft and the tomatoes are beginning to release their juices, 5 minutes. Season generously with sea salt. Remove the pan from the heat and add the cooked shrimp, pasta-asparagus mixture, sundried tomatoes, balsamic, and half the mint and hemp seeds, if using. Toss to combine and season to taste.
- Transfer to a serving platter and garnish with the remaining mint and hemp seeds, if using. Eat warm or at room temperature.
HEALTHY SHRIMP AND ASPARAGUS PASTA RECIPE - SALT & …
From saltandlavender.com
5/5 (8)Total Time 20 minsCategory Main CourseCalories 431 per serving
- Add the oil and lemon juice + zest to a large skillet over medium-high heat. Add the asparagus and sauté for 2 minutes, stirring often.
- Stir in the shrimp and garlic. Cover the skillet, reduce the heat to medium, and let it cook for 3 minutes. If the shrimp are still a little gray, cover the pan again and continue cooking them for another minute or two (be careful not to overcook).
ASPARAGUS AND SHRIMP SALAD RECIPE - SHE WEARS MANY HATS
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4.4/5 (5)Category Main DishesServings 4Total Time 25 mins
- In a small skillet over medium heat, toast dill seed for about 1 to 2 minutes or until fragrant. Immediately remove from hot pan to avoid over-toasting.
- Mix oil, lemon juice, shallot, the toasted dill seed, mustard, sugar and salt in small bowl with wire whisk until well blended. Set aside.
- Bring a stock pot full of water to a boil. Add asparagus and cook 3 to 4 minutes or just until tender-crisp. Using a slotted spoon, immediately transfer asparagus to a bowl of ice water until cold to halt cooking. Transfer to a large bowl and set aside.
- Repeat cooking and chilling process with shrimp. Drain well. Add shrimp to asparagus in large bowl.
SHRIMP AND ASPARAGUS SALAD RECIPE | MYRECIPES
From myrecipes.com
Servings 4Calories 239 per servingTotal Time 25 mins
- Meanwhile, combine the dressing ingredients in a blender and process until smooth, about 20-30 seconds. Set aside.
- When water is boiling, add shrimp and asparagus pieces; cook 3-4 minutes or until shrimp is cooked through and asparagus is bright green. Drain in a colander, and run cold water over the shrimp and asparagus. When cool, toss the shrimp and asparagus with bell pepper, cucumber, and avocado in mixing bowl. Pour dressing over shrimp-and-vegetable mixture, and toss to coat.
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Servings 4Calories 239 per servingTotal Time 25 mins
- Meanwhile, combine the dressing ingredients in a blender and process until smooth, about 20-30 seconds. Set aside.
- When water is boiling, add shrimp and asparagus pieces; cook 3-4 minutes or until shrimp is cooked through and asparagus is bright green. Drain in a colander, and run cold water over the shrimp and asparagus. When cool, toss the shrimp and asparagus with bell pepper, cucumber, and avocado in mixing bowl. Pour dressing over shrimp-and-vegetable mixture, and toss to coat.
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Servings 4Estimated Reading Time 8 minsCategory HEALTHY, FAST, EASY, FISH & SHELLFISH, SALADS
- Combine the balsamic and white wine vinegars and the mustard in a small bowl. Whisk in the oil, add salt and pepper to taste then stir in the parsley.
- Combine the barley and chicken broth in a small saucepan and bring to a boil over medium heat. Reduce the heat to low and simmer, uncovered, until the barley is tender but still firm, 35 to 45 minutes. Drain the barley and set aside.
WHITE BEAN SALAD WITH SHRIMP AND ASPARAGUS RECIPE | MYRECIPES
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4.5/5 (3)Calories 245 per servingServings 4
- Sprinkle shrimp with 1/8 teaspoon pepper and 1/8 teaspoon salt. Heat oil in a medium nonstick skillet over medium-high heat. Add shrimp; sauté 4 minutes. Remove from pan; place in a large bowl. Add asparagus, spinach, and beans to shrimp; toss well.
- Add bacon to pan; cook over medium heat until crisp. Remove bacon from pan; crumble. Reserve 2 teaspoons drippings in pan. Add onions and garlic; cook 3 minutes or until soft, stirring frequently. Remove from heat; add remaining pepper, 1/8 teaspoon salt, bacon, broth, and the remaining ingredients. Drizzle dressing over salad; toss to coat. Serve immediately.
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5/5 (5)Total Time 20 minsCategory SaladCalories 233 per serving
- Bring both a medium pot of water and a medium sauté pan of water and to a boil. Add the shrimp to the pot and the asparagus to the sauté pan and cook for 2-3 minutes. Use a skimmer or tongs to transfer the shrimp and asparagus to an ice water bath. Drain and then slice the asparagus into 1 1/2 inch pieces.
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PASTA SALAD WITH SHRIMP, AVOCADO AND ASPARAGUS - MY ...
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Ratings 25Servings 4Cuisine InternationalCategory Main Course
- Cook the asparagus in simmering water covered for 3 to 5 minutes. Cool under cold running water and drain. Cut asparagus into 1-inch pieces on an angle and add to a bowl.
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SHRIMP CRUSTED HALIBUT WITH SPICY ASPARAGUS SALAD RECIPE ...
From foodandwine.com
Servings 4
- Preheat the oven to 400°. In a food processor, puree the shrimp with the egg until smooth. Add the butter, truffle oil, 1 teaspoon of salt and 1/4 teaspoon of white pepper and pulse until the butter is incorporated with small bits remaining.
- In a large ovenproof nonstick skillet, heat the canola oil until shimmering. Season the halibut with salt and white pepper and spread each fillet with 1/4 cup of the shrimp mousse. Add the halibut to the skillet, mousse side down, and cook over moderately high heat until golden brown, about 2 minutes. Using a spatula, turn the fish over and transfer the skillet to the oven. Bake for about 8 minutes, until the fish is just white throughout.
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5/5 (8)Total Time 45 minsCategory DinnerCalories 415 per serving
- Cook quinoa as per package instructions, use my stovetop method or Instant Pot method for perfect results.
- In a ceramic non-stick wok, add pine nuts and toast until golden brown, stirring occasionally. Takes about 4 minutes. Transfer to a bowl.
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