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+ servings
Asparagus and Shrimp Tossed in Meyer Lemon and Olive Oil
Prep Time
10 mins
Cook Time
10 mins

Celebrate the arrival of spring produce with this simple, super quick warm asparagus and shrimp salad topped with Meyer lemon and olive oil dressing. Add a few hunks of crusty bread and a bottle of rosé, and you have a spring feast fit for company or a languid evening outside.

This recipe was adapted from this Julia Moskin recipe from The New York Times.

Recipe Type: Salad
Keyword: Warm Asparagus and Shrimp Salad
Makes: 4 generous servings
Author: , adapted from Julia Moskin and Marcella Hazan
  • 3/4 cup extra-virgin olive oil, plus more as needed
  • 1 tablespoon Meyer lemon zest, or use regular lemons
  • ¼ cup freshly squeezed Meyer lemon juice, from about 2 lemons, or use regular lemons
  • Sea salt
  • Black pepper
  • 1 pound asparagus, woody ends snapped and rinsed to remove any sand
  • 2 pounds frozen shrimp, peeled and deveined (I used popcorn shrimp here)
  • 2 cups arugula
  • Toasted torn or sliced crusty bread, for serving
  1. Fill a large, wide pot with cold water and bring to a boil. Once boiling, add a tablespoon of salt.
  2. Meanwhile, whisk to combine the lemon zest and juice, and olive oil. Add a pinch each sea salt and pepper.

  3. Working in 2 batches, add the asparagus to the boiling water and cook 1 - 2 minutes or until asparagus is just tender but still a vibrant green hue. Use tongs to pluck asparagus from the water, drain, and set in a small dish with deep sides. Toss with a couple spoonfuls of dressing and sprinkle with sea salt and pepper. Repeat for second batch.

  4. In the same pot, add half the shrimp and cook just until shrimp turns pink and starts to curl. Use a slotted spoon to remove shrimp from the water, shake off excess water, and set in a medium-sized dish with deep sides. Repeat for remaining batches. As cooked shrimp are added to the dish, toss with a spoonful of dressing and sprinkle with sea salt and pepper.

  5. To plate, toss the arugula with a small spoonful of dressing and arrange on plates. Top with asparagus and shrimp. Add several spoonfuls of dressing, sprinkle with sea salt and pepper, and serve with big hunks of crusty bread.