• Servings 6
  • Prep 15 min
  • Cook 5 min
  • Cuisine
  • Skill Level

Shrimp and Asparagus Salad with Orange Marmalade


  • 1 lb fresh asparagus, tough ends snapped off.
  • 4 tbs orange marmalade
  • 1/4 cup canola oil
  • 4 tbs red wine vinegar
  • 1 lb small shrimp, peeled, and cooked in boiling water
  • 1 cup red leaf lettuce, torn into small pieces
  • 1 cup iceberg lettuce, torn into small pieces
  • 1/2 cup orange sections
  • 1/2 cup walnuts
  • 2 tbs unsweetened coconut
Spring means asparagus. This salad use fresh asparagus along with orange marmalade, walnuts and coconut to create a flavor sensation.  The dressing is slightly thick with a sweet tangy flavor.
  • In a blender, combine mustard, marmalade, red wine vinegar and oil. Blend until emulsified.
  • Add the shrimp to a pot of simmering water and cook until slightly pink.
  • Drain shrimp and add to a ice bath to stop cooking. Set aside.
  • Cook asparagus in simmering water for about 2 minutes. Drain and add to an ice bath.
  • Drain asparagus.
  • Add salad greens to a large bowl.
  • Add the shrimp, asparagus and orange sections.
  • Add dressing to toss until salad is glistening. Take care not to add to much dressing. Less is more.

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