Asparagus and Shrimp Salad

Fresh spring asparagus and citrusy shrimp are tossed with a tarragon dressing in this low carb main-dish salad.

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4 users rated this recipe an average rating of 3.5
Makes:
4 servings
Start to Finish:
30 mins
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Asparagus and Shrimp Salad

Ingredients
1
pound fresh or frozen medium shrimp in shells
2
tablespoons orange juice
 
Orange juice (optional)
1
tablespoon olive oil or salad oil
1
tablespoon white wine vinegar
1
clove garlic, minced
1
teaspoon chopped fresh tarragon
1/4
teaspoon salt
1/4
teaspoon ground black pepper
6
cups torn mixed salad greens
1/4
cup sliced green onions

Directions

  1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. In a large saucepan, bring 4 cups water to boiling. Add shrimp; reduce heat. Simmer, uncovered, for 1 to 3 minutes or until shrimp are opaque. Drain in colander. Rinse with cold water; drain again. Transfer shrimp to a bowl. Add orange peel and the 2 tablespoons orange juice; toss gently to coat.
  2. In a covered medium saucepan, cook asparagus in a small amount of boiling water for 4 to 6 minutes or until crisp-tender. Drain in colander. Rinse with cold water; drain again.
  3. Peel oranges. Working over a bowl, cut oranges into sections; reserve 1/3 cup of the juice. (If necessary, add additional orange juice to make 1/3 cup.) In a small bowl, whisk together the 1/3 cup orange juice, the oil, vinegar, garlic, tarragon, salt, and pepper.
  4. In a large bowl, combine shrimp, asparagus, orange sections, greens, and green onions. Pour dressing over all; toss gently to coat.

Nutrition Facts

(Asparagus and Shrimp Salad)
    Per serving:
  • 233 kcal cal.,
  • 6 g fat
  • (1 g sat. fat,
  • 172 mg chol.,
  • 165 mg sodium,
  • 18 g carb.,
  • 4 g fiber,
  • 26 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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