Lemon-Tarragon Shrimp Salad

A medley of shrimp, asparagus, and red pepper served on a bed of lettuce becomes a colorful main-dish salad. It tastes best served chilled.

Lemon-Tarragon Shrimp Salad
Servings: 4 Prep 15 mins Chill 20 mins Cook about 5 minutes


  • 1 pound medium shrimp, cleaned and halved lengthwise
  • 1/2 pound asparagus, cut in 1-inch pieces
  • 1 sweet red pepper, chopped
  • 1 celery rib, sliced
  • 3 scallions, thinly sliced
  • 1/2 cup mayonnaise
  • 1 tablespoon chopped fresh tarragon or 1 teaspoon dried
  • 2 teaspoons grated lemon rind
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne
  • Lettuce leaves

Make It

1. Fill medium saucepan two-thirds with water; bring to a boil. Add shrimp; cook 2 minutes or until just firm. With slotted spoon, remove. Return water to a boil. In same saucepan, cook asparagus 2 minutes or until just tender. Drain; rinse asparagus and shrimp with cold water.

2. In large bowl, combine shrimp, asparagus, red pepper, celery and scallions. In small bowl, stir together mayonnaise, tarragon, lemon rind, lemon juice, salt and cayenne. Add to shrimp mixture; toss to evenly coat shrimp. Cover and refrigerate until well chilled, about 20 minutes. Serve on lettuce leaves. Makes 4 servings.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 318, Fat, total (g): 24, chol. (mg): 143, sat. fat (g): 4, carb. (g): 7, fiber (g): 2, pro. (g): 19, sodium (mg): 593, Percent Daily Values are based on a 2,000 calorie diet.