Careme

Location: Fred Meyer - Greenwood (100 NW 85th St)

Warm Shrimp, Asparagus & Avocado Salad with Grilled Bread

A warm shrimp salad built around in-season Washington asparagus, tender lettuce, tomatoes, and avocado, served with grilled bread for a fresh but satisfying dinner.

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Ingredients

  • Large Peeled and Deveined Shrimp Raw 31/40 12 oz $7.99/lb sale
  • Green Asparagus 1/2 lb $3.99/lb
  • Hearts of Romaine Lettuce 1 pack $3.99
  • Kroger Fresh Hass Avocados Bag 1 avocado $3.99/4 ct
  • Kroger Fresh Grape Tomatoes 1/2 pack $2.49/10 oz
  • Fresh Organic Limes 1 $1.29 each
  • Organic Cilantro 2 tbsp chopped $1.69
  • Bread from pantry/bakery 4 slices pantry

Instructions

  1. Trim asparagus and cut into 2-inch pieces. Sauté in a skillet with a little oil for 3 to 4 minutes until crisp-tender; remove.
  2. Pat dry 12 oz shrimp, season with salt and pepper, and cook in the same skillet 1 to 2 minutes per side until just pink. Squeeze over half the lime.
  3. Chop romaine and place in a serving bowl. Add halved grape tomatoes, sliced avocado, asparagus, and cilantro.
  4. Whisk lime juice with olive oil, salt, and pepper for a simple dressing. Toss salad lightly.
  5. Top with warm shrimp.
  6. Grill or toast 4 slices of bread and serve on the side.

Cook time: 25 minutes

Estimated cost: $13-16

Health notes: High protein, rich in vegetables and healthy fats, lighter overall if dressing is used sparingly.

Drink pairing: Pinot Grigio

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You asked

Can we substitute the asparagus for something else

Careme

Yes. Best seasonal swaps for early March in Washington from your list: - sugar snap peas: crisp, sweet, great with shrimp - bok choy: quick-cooking and fresh - radishes: peppery and crunchy, best raw - green beans: a good sturdy substitute - broccoli: roast or blanch in small florets Best 1: sugar snap peas They keep the salad bright, green, and spring-like, very similar in spirit to asparagus. How to swap: - use 8 oz sugar snap peas - sauté 2 to 3 minutes until crisp-tender - add to the salad just like the asparagus Also good: - 1/2 lb green beans, blanched or sautéed 4 to 5 minutes - 1 lb bok choy, chopped and quickly stir-fried - 4 to 6 radishes, thinly sliced, if you want a raw crunchy version I’d avoid: - Brussels sprouts, since they make it heavier - spaghetti squash or sweet potatoes, since they change the salad too much If you want, I can rewrite that shrimp salad with the best substitute.

You asked

What type of bread will go best here

Careme

Best choice: a crusty sourdough loaf. Why it works: - sturdy enough to grill and hold up next to the juicy salad - tangy flavor pairs well with shrimp, lime, and avocado - crisp exterior + chewy interior adds good texture contrast Other great options: - ciabatta for a lighter, airy crunch - baguette for neat toasted slices - rustic country bread if you want something hearty Avoid: - soft sandwich bread, which can get soggy - sweet breads, which may clash with the lime and shrimp If you want, I can also suggest a specific way to season the grilled bread for this salad.

Planned by Careme.