Name: Grilled shrimp and asparagus salad
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 8 oz shrimp, peeled, deveined, and patted dry; 5 oz asparagus, trimmed; 2 oz mixed greens; 1 slice sourdough bread; 2 tsp extra virgin olive oil; 1 tbsp lemon juice; 1 tsp Dijon mustard; 1/2 tsp salt; 1/2 tsp black pepper; 1/4 tsp garlic powder

Nutrition

Per serving

507 calories

Protein: 47g; 37% of calories
Carbs: 50g; 39% of calories
Fat: 14g; 24% of calories

Instructions

Prep 15 min · Cook 0 min

In a small bowl, whisk together the olive oil, lemon juice, and Dijon mustard until emulsified. Set the dressing aside.
Toast the sourdough bread in a toaster or under a broiler until golden and crisp. Set aside.
In a bowl, toss the shrimp and asparagus with half the salt, half the pepper, and the garlic powder.
Heat a 12-inch cast-iron skillet over medium-high heat. Add the shrimp and asparagus in a single layer. Cook the shrimp for 3 minutes, flip, and cook for 2 minutes more until pink and opaque. Char the asparagus alongside the shrimp until tender and browned. Remove from the heat and season with the remaining salt and pepper. Done when opaque in the center, 145°F.
Place the mixed greens on a plate. Top with the grilled asparagus and shrimp. Drizzle the lemon vinaigrette over the top and serve with the toasted sourdough bread on the side.

Nutrition

Ingredients

Instructions

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