Shrimp Salad
Prep time
Cook time
Total time
Serves: 1
  • 7-8 peeled shrimps
  • a quarter bunch asparagus, rinse clean and snap off the end, snap or cut into long strings
  • a quarter cup quinoa
  • 8-10 grape tomatoes, cut in half
  • a handful of parsley, chopped for topping
  • For the dressing:
  • 1 fresh lemon, juiced
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • a touch of salt
  • ½ tablespoon fresh grounded black pepper
  1. Cook ¼ cup quinoa according to instruction and set aside.
  2. Stir fry the shrimp and asparagus with a touch of olive oil and a pinch of salt and black pepper for about 2-3 minutes under medium heat until cooked through, remove from pan and set aside (Instead of stir-frying, blanching the shrimp and asparagus separately is another option).
  3. Add lemon juice, honey, salt and black pepper in a bowl, slowly add in a olive oil and keep whisking until emulsified to serve as the dressing.
  4. Mix shrimp, asparagus, quinoa and tomatoes in a container, drizzle with the dressing, and top with fresh parsley and black pepper to serve.
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Recipe by Spice the Plate at