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Shrimp and Asparagus Salad
Source: dLife

Shrimp and asparagus mixture tossed with shallot/wine vinaigrette.

Prep Time: 20 minutes
Cook Time: 5 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 854.7
Total Carbs 18.6 g
Dietary Fiber 5.0 g
Sugars 5.3 g
Total Fat 31.4 g
Saturated Fat 4.8 g
Unsaturated Fat 5.5 g
Potassium 611.4 mg
Protein 120.4 g
Sodium 972.3 mg
Dietary Exchanges
5 Fat , 2 1/2 Vegetables , 16 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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0.3333 cup  extra virgin olive oil
2 1/2 tbsp  red wine vinegar
0.3333 cup  chopped parsley
1 tbsp  shallots, chopped
0 1/4 tsp  kosher salt
0 1/4 tsp  black pepper
20 each  raw medium shrimp
1 lb  fresh asparagus
1 each  large yellow bell pepppers
0 1/2 each  small cucumber, peeled
0 1/2 each  medium avocadoes
4 cup  romaine lettuce leaf
  1. Boil a large pot of water.
  2. Using a food processor or blender, puree first six ingredients until smooth. Reserve.
  3. Cook shrimp and asparagus in boiling water 3 to 4 minutes or until shrimp is fully cooked and asparagus is still bright green. Strain and quickly dunk in an ice bath and strain again. Combine shrimp and asparagus with bell pepper, cucumber, and avocado. Drizzle dressing over mixture.
  4. When ready to serve, top salad greens with shrimp mixture.

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