Warm Stir-fried Shrimp and Asparagus Salad

2 Servings
100% would make this recipe for Warm Stir-fried Shrimp and Asparagus Salad again.

Tossing warm ingredients, like the shrimp and asparagus in this salad, with crisp greens wilts the greens and brings together the flavors of the dish. This recipe can be easily doubled if you have more than two mouths to feed.

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Warm Stir-fried Shrimp and Asparagus Salad Ingredients

1/2 pound Asparagus	1 tablespoon Soy sauce
1/2 pound Shrimp large, shelled and deveined	2 tablespoon Vegetable oil
2 tablespoon Orange juice or 1 tablespoon cider vinegar	1/4 cup Sliced almonds
2 teaspoon Dijon mustard	6 cup Spring greens see note
1 tablespoon Dark sesame oil

Instructions for Warm Stir-fried Shrimp and Asparagus Salad

Prepare the asparagus and shrimp: Snap off the tough end of each asparagus stalk. Peel the stalks up to the tip if you like. Cut the trimmed stalks on the bias into 1 1/2-inch lengths. Pat the shrimp dry with paper towels. Toss the shrimp together with the sesame seeds in a small bowl until coated.

Whisk the orange juice, mustard, sesame oil and soy sauce together in a small bowl until well blended. Put the greens in a large mixing bowl and set the greens and dressing aside separately.

Heat the vegetable oil in a large, heavy, nonstick pan over medium heat until it ripples across the bottom of the pan. Add the almonds and shake the pan just until they begin to sizzle. Add the shrimp and asparagus and cook, tossing and stirring, until the asparagus are bright green and the shrimp are cooked through, about 3 minutes. Sprinkle a tablespoon or so of water over the pan and cook until it has evaporated.

Scrape the shrimp mixture over the greens and toss immediately to mix with the greens. Pour the dressing over the salad and toss well again. Divide between 2 serving plates, piling the salad in the center of each. Serve immediately.

Main Ingredient: ShrimpCuisine: American

Ingredient Insight - look inside this recipe

Almond

Asparagus

Cider Vinegar

Dijon Mustard

Greens

Sesame Oil

Shrimp

Soy Sauce

Vegetable oil

Summer Spring Picnics Quick Side Dish Salads Shrimp American

for flavor and categorization

Choose greens with a variety of shapes, flavors and textures. For example, a mix of baby arugula, Boston lettuce torn into small pieces, chives cut into 2-inch lengths and Belgian endive cut into thin slivers makes a nice mix. The pale to dark green colors look terrific with the shrimp. [I posted this recipe.]