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A fork lifting shrimp and asparagus from a bowl of warm salad with tomatoes and onions, showing the bright and fresh textures.

Warm Salad with Asparagus and Shrimp

Prep Time 5 minutes
Cook Time 7 minutes
Marination Time 20 minutes
Total Time 32 minutes
Servings: 4 servings
This warm salad pairs perfectly cooked shrimp,  sweet blistered cherry tomatoes with tender-crisp asparagus, all lightly coated in a zippy sesame-lemon dressing. This warm salad is fresh, colorful, and loaded with punchy, satisfying flavors. Light enough for a starter, hearty enough for a meal.
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Warm Salad with Asparagus and Shrimp

Ingredients
  

Salad
  • 6 oz shrimp, peeled and deveined
  • Salt and pepper to taste
  • 22 spears asparagus, trimmed
  • 3.8 oz cherry tomato, halved
  • 4 oz onion, thinly sliced
Dressing sauce
  • 4 Tablespoon roasted sesame dressing
  • 1 Tablespoon lemon juice
  • 1 Tablespoon olive oil, extra virgin
  • Salt and pepper to taste 

Method
 

Marinate the Shrimp
  1. Season shrimp with salt and pepper. Let marinate for 20 minutes.
    6 oz shrimp, Salt and pepper to taste
Make the dressing
  1. Mix roasted sesame sauce, extra virgin olive oil, lemon juice, salt and black pepper to taste in a small bowl.
    4 Tablespoon roasted sesame dressing, 1 Tablespoon lemon juice , 1 Tablespoon olive oil, Salt and pepper to taste
  2. Mix until well blended. Set aside.
Cook the Shrimp and Vegetables
  1. Spray or drizzle a small amount of oil in a non-stick pan over medium heat.
  2. Add shrimp and stir-fry for about 3 minutes until fully cooked. Transfer to a bowl.
  3. In the same pan, add asparagus. Season lightly with salt and pepper.
    22 spears asparagus, Salt and pepper to taste 
  4. Stir-fry for 2 minutes, then push asparagus to the side.
  5. Add halved cherry tomatoes and cook for 2 minutes until lightly softened.
    3.8 oz cherry tomato
Assemble the Salad
  1. In a mixing bowl, combine shrimp, asparagus, cherry tomatoes, and sliced onions.
    4 oz onion
  2. Pour in the prepared dressing and toss everything gently until evenly coated.

Notes

  • Don’t overcook the shrimp — they only need a few minutes!
  • Add dressing while ingredients are still warm for maximum flavor absorption.
  • Keep the colors bright by not overcooking the asparagus and tomatoes.
Storage:
  • Refrigerate leftovers up to 2 days in an airtight container.
  • Best served cold or at room temperature.