Ingredients40 m servings 226
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until crisp-tender, about 3 minutes. Drain and rinse in ice cold water; drain well.
- Combine steamed asparagus, shrimp, cucumber, tomatoes, bell pepper, onion, and basil in a large bowl.
- Combine tomato juice, vinegar, oil, garlic, sugar, hot sauce, salt, and pepper in a small bowl. Stir dressing with a whisk until well blended. Pour over shrimp mixture and toss well. Divide greens among 4 plates and top each with 2 cups of the shrimp salad.
Per Serving: 226 calories; 5.3 17.6 29.5 221 374 Full nutrition
ReviewsRead all reviews 3
This was excellent! I did make a couple of changes. I realized after reading over the ingredients that this reminded me of Mexican shrimp cocktail and because we like cilantro a lot better than ...
I followed the first suggestion substituting cilantro for basil. I also increased the spices. A wonderful refreshing summer salad served cold.