Northside Hospital - Shrimp Salad with Asparagus and Oranges

Shrimp Salad with Asparagus and Oranges

Posted on: April 01, 2016


Want to avoid dealing with traditional nutrition labels altogether? Eat foods loaded with fresh fruits and vegetables, like this delightful springtime salad.


12 oz. asparagus, trimmed and cut into 3-inch pieces
1 lb. large raw peeled shrimp
2 navel oranges
2 Tbsp. olive oil
2 Tbsp. red wine vinegar
Salt and pepper to taste
1 head romaine lettuce, cut or torn into bite-size pieces
4 radishes, thinly sliced
2 Tbsp. chopped fresh chives


In a medium saucepan of boiling salt water, cook asparagus 1 to 2 minutes until crisp-tender. Remove with a slotted spoon, rinse with cold water and set aside to cool. Add shrimp to boiling water and cook until opaque, 2 to 3 minutes. Drain, rinse with cold water and set aside to cool.

To make dressing, squeeze one orange to yield 1 c. juice; then, in a small bowl, combine juice, olive oil, vinegar, and salt and pepper to taste. Peel and cut remaining orange into bite-size pieces.

In a large bowl, toss lettuce with about two-thirds of the dressing. Divide salad among plates. Top with shrimp, asparagus, orange pieces and radishes. Drizzle with remaining dressing, sprinkle with chives and serve.

Makes 4 (3-cup) servings.

Nutritional information per serving: 271 calories, 9.7 g total fat, 32.2 g protein, 14.5 g carbohydrates, 213 mg cholesterol, 221 mg sodium, 5 g dietary fiber.

Filed under: 2016


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