This roasted shrimp and asparagus salad is light on the mayo but BIG on flavor resulting from a quick roast in the oven and loads of herbs.
Every year summer rolls around, I vow I’m going to make more salads – both leafy green salads and more of the traditional bbq party salads as well.
It’s more that the mayo-based mac-potato-chicken versions seem to evade me. I’ll be honest – globs of mayonnaise do nothing for me.
Yep that’s right, my grandmother’s famed potato salad will be a recipe that gets lost at my branch of the family tree. And I don’t feel a bit bad about it.
But I made an apple pecan chicken salad a few years back and got intrigued about the idea of making these types of salads my own way: very light on the mayo and BIG on flavor.
So this roasted shrimp salad with asparagus takes two of my favorite ingredients, cooks them using one of my favorite methods, combines them with a ton of fresh herbs, and adds a little mayonnaise and some Greek yogurt just to hold everything together.
Here’s the basic shopping list for this shrimp salad recipe. Be sure to scroll down to the recipe card below for the full list!
- Extra virgin olive oil
- Kosher salt and freshly ground black pepper
- Mayonnaise – Any type of mayo will work here!
- Plain nonfat Greek yogurt
- Vinegar – I used red wine and champagne vinegars. If you only have red wine vinegar, use just that.
- Fresh herbs – Dill, parsley, and chives
How to Make Shrimp Salad
This shrimp salad recipe is an easy one to make! Simply roast the shrimp and asparagus on a sheet pan for a few minutes.
After you allow the shrimp and asparagus to cool, mix them with mayonnaise, Greek yogurt, lemon zest and juice, vinegar, salt, pepper, and the chopped fresh herbs.
How’s that for a super easy lunch or light dinner salad?
How to Serve This Salad
I’m a sucker for chicken and shrimp salad on a croissant, so I split buttery and flaky croissant and piled this shrimp salad on top. Any kind of bread will work for this blissful sandwich though!
Call me crazy but I seriously never thought I would ever refer to salad like this as blissful, but it certainly is and I’m totally selling myself on this non-traditional salad idea now.
Toasted sourdough slices would be ah-mazing with this salad if you want to make open-faced shrimp salad toasts too!
If you’re skipping bread these days, you can certainly serve this salad over a bed of mixed greens or as a lettuce wrap in some Bibb or Boston lettuce.
- 12 oz large shrimp, peeled and deveined
- 6 oz asparagus, trimmed, cut into 1-inch pieces
- Extra virgin olive oil
- Freshly ground black pepper
- 2 tbsp mayonnaise (light is fine)
- 2 tbsp plain nonfat Greek yogurt
- ½ tsp lemon zest
- Juice of half of a lemon
- 1 tsp red wine vinegar
- 2 tsp champagne vinegar
- ¼ tsp Kosher salt
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, chopped
- Preheat oven to 425° F. Lay the shrimp and asparagus out on a parchment-lined baking sheet. Drizzle with olive oil and sprinkle with black pepper. Roast for 7 minutes. Allow the shrimp to cool for 5 minutes then cut them in half, if desired. Cool the shrimp and asparagus to room temperature or chill for up to 2 days before proceeding.
- In a medium bowl, whisk the mayonnaise, yogurt, lemon zest and juice, vinegars, salt and ⅛ teaspoon black pepper together. Stir in the dill, parsley, and chives. Fold in the cooled (or chilled) shrimp and asparagus. Season with extra salt and pepper to taste.