Romaine, Asparagus, and Watercress Salad with Shrimp

Romaine, Asparagus, and Watercress Salad with ShrimpRecipe
Photo: Johnny Autry; Styling: Mary Clayton Carl
Serve with Wheat Rolls with Orange Butter.


Serves 4 (serving size: 2 cups)
Total time: 17 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 17 Minutes
Total: 17 Minutes

Nutritional Information

Calories 281
Fat 16 g
Satfat 2.3 g
Monofat 10.2 g
Polyfat 2.5 g
Protein 26.2 g
Carbohydrate 9.8 g
Fiber 3.8 g
Cholesterol 172 mg
Iron 5.4 mg
Sodium 476 mg
Calcium 126 mg


1 teaspoon grated lemon rind
1/3 cup fresh lemon juice
1/4 cup chopped fresh basil
1 1/2 teaspoons paprika
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1/4 teaspoon black pepper
3 garlic cloves, minced
4 tablespoons olive oil, divided
1 pound peeled and deveined large shrimp
2 cups (1-inch) cut asparagus
7 cups torn romaine lettuce
1 cup trimmed watercress


1. Combine first 8 ingredients; gradually whisk in 3 tablespoons oil.

2. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add shrimp; cook 2 minutes. Add juice mixture; cook 1 minute. Stir in asparagus. Place romaine in a large bowl; toss with shrimp mixture. Divide salad among 4 plates; top each with 1/4 cup watercress.


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