Shrimp-and-Asparagus Salad with Orange-Miso Vinaigrette

Yield: 4 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 250
  • Calories from fat: 30%
  • Fat: 8.3g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 3.9g
  • Protein: 23.4g
  • Carbohydrate: 22g
  • Fiber: 5.3g
  • Cholesterol: 166mg
  • Iron: 5mg
  • Sodium: 737mg
  • Calcium: 87mg


  • 6 cups water
  • 2 pounds asparagus, cut into 2-inch pieces
  • 1 pound large shrimp, peeled and deveined (about 20 shrimp)
  • 3/4 cup chopped red bell pepper
  • 1/4 cup yellow miso (soybean paste)
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons grated orange rind
  • 1/2 cup fresh orange juice (about 1 orange)
  • 2 tablespoons vegetable oil
  • 1 tablespoon rice vinegar


  1. Bring the water to a boil in a large saucepan. Add asparagus; cook 4 minutes or until crisp-tender. Remove with a slotted spoon. Plunge into ice water, and drain. Add the shrimp to boiling water; cook 3 minutes or until shrimp are done. Drain and plunge into ice water; drain.
  2. Place the asparagus, shrimp, and bell pepper in a large bowl; chill.
  3. Combine miso and lemon juice; stir with a whisk until smooth. Add orange rind and the remaining ingredients; stir well. Pour over asparagus mixture; toss well to coat.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Shrimp-and-Asparagus Salad with Orange-Miso Vinaigrette Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy