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Mccormick logo Asparagus-and-Shrimp Salad with Lemon-Dill Vinaigrette

Asparagus and shrimp in a light vinaigrette make a perfect dish for an elegant luncheon. Skill Level: Beginner

15 min Prep
25 min Total
price per Serving

Nutrition Facts

Amount Per Serving
Calories 198
Protein 18.0g
Total Carbohydrates 6.9g
Dietary Fiber 2.5g
Net Carbohydrates 4.4g
Sugar 3.0g
Total Fat 11.4g
Saturated Fat 1.6g
Trans Fat 0.0g
Cholesterol 142.6mg
Sodium 556.0mg
SmartPoints® 3.0


  • 1 pound asparagus, trimmed and cut into 2-inch pieces
  • 1 pound medium or large raw shrimp (deveined), peeled
  • 1 teaspoon dried dill
  • 3 Tablespoons olive oil
  • 2 Tablespoons lemon juice
  • 1 chopped shallot
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt


  1. Cook the asparagus in boiling water in a large saucepan 3 to 4 minutes, or just until tender-crisp.
  2. Immediately place the asparagus in a bowl of ice water until cold.
  3. Repeat the cooking and chilling process with the shrimp. Drain well.
  4. Place the shrimp and asparagus in a large bowl.
  5. Meanwhile, toast the dill seed in a small skillet on medium heat 1 to 2 minutes, or until fragrant. Immediately remove from the hot pan to avoid over-toasting.
  6. Mix the oil, lemon juice, shallot, toasted dill seed, mustard, sugar and salt in a small bowl with a wire whisk until well blended.
  7. Add the mixture to the asparagus and shrimp, then toss to coat well.
  8. Serve immediately.


Serve over a mix of greens or with an orzo or couscous salad.

Price Per Serving based on average national price: excludes store savings and local grocery store pricing

Photo Credit: McCormick Spice Company