Pan-seared Shrimp w Asparagus and Macaroni Kale Salad


Pan-seared Shrimp w Asparagus and Macaroni Kale Salad

I usually do my grocery shopping in an Asian market. Thus, kale and asparagus are not available at the market. But I had the chance to drop by HyVee, a popular grocery chain in MidWest recently and I bought kale, asparagus and brussel sprouts! Since I was hungry, I was thinking of a protein that can cook quickly and the answer is shrimp 😉 This is sort of a quick dinner and doesn’t require much cooking time 😉 Can’t wait for the Farmers’ Market to begin its operation from May 2-October 17, fresh produce from nearby area and Iowa. The produce that you get from Farmers’ Market is fresher, for example, some green bell peppers that I bought could last more than 2 weeks!

Pan-seared Shrimp w Asparagus and Macaroni Kale Salad
Prep time
Cook time
Total time
Serves: 1 serving
  • 5-8 shell-on shrimps, washed and deveined
  • A bunch of asparagus
  • A bunch of kale - blanched
  • Fresh/frozen peas - boiled/steamed
  • Fresh/frozen corn - boiled/steamed
  • Cooked macaroni
  • Olive oil
  • Balsamic vinegar
  1. Mix the salad ingredients: mcacaroni, peas, corn and kale with some olive oil and balsamic vinegar in a bowl. Refrigerate the salad.
  2. Heat a pan with some olive oil and put in the asparagus on medium to high heat. Cook for about 3 minutes, flipping them once in a while.
  3. After removing the asparagus from the pan, cook the shrimp. It will cooked quickly 1.5 mins on each side.
  4. Arrange the dishes on a plate, top the shrimp with ground black pepper. Dinner is ready!





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