Local Chef, Sana Malik of Clean Junk Food, finds joy in creating mouth-watering meals, made with whole-food and quality ingredients – like this gorgeous Roasted Shrimp and Asparagus Salad. “Using fresh spring greens, tender asparagus, and juicy shrimp, I like to serve this quick salad when I crave something light and fresh during the spring and summer months. To make ahead, mix shrimp, asparagus, and dressing together and refrain from mixing with the salad greens until serving time. This recipe can also be served without salad greens if none are available.” – Sana
Recipe yields 4 servings.
WHAT YOU’LL NEED
- 1 lb. Large Shrimp, peeled, deveined, and tails removed
- 2 Bundles of thin to medium width Asparagus, trimmed
- 1 Head of Boston Lettuce or 1 box of Spring Mix Salad
- 1 tsp of Garlic Powder
- 1 tsp of Sea Salt
- ½ tsp of Pepper
- 2 tbsp Olive Oil
- Shallot Vinaigrette (see below)
Preheat oven to 400°. Toss asparagus with 1 tablespoon of olive oil, salt, and pepper and spread on a baking sheet and roast for 5 minutes. While asparagus is roasting, toss shrimp, 1 tablespoon olive oil, garlic powder, salt, and pepper in a bowl and toss until well coated.
After 4 minutes, remove the baking pan from the oven and move asparagus to one side. Spread the shrimp in a single layer on a baking sheet and roast both for 5- 8 minutes until done. When cool, chop asparagus into 1-inch pieces and Set aside.
Add to a serving bowl, 4 tablespoons of shallot vinaigrette, shrimp, asparagus, and Boston lettuce/ Spring mix. Toss to coat and serve immediately!
Makes 1/4 cup dressing.
- 1 Shallot chopped
- 1 Lemon, juiced
- 1 clove of Garlic, chopped
- 2 Mint Leaves, chopped
- 1 ½ tbsp Olive Oil
- Salt & Pepper to taste
Place all ingredients to jar or container with a resealable lid. Shake to combine. Keeps up to 1 week in the refrigerator.
Clean Junk Food is a personal chef business that offers in-home cooking lessons focusing on recreating those yummy, delicious foods we love to eat (a.k.a. junk foods) using whole food ingredients. Chef and owner, Sana Malik, says her motto is “cook clean so you can eat dirty!”