Shrimp Salad is a light, summery salad recipe perfect for warm weather. Made with fresh shrimp, crunchy vegetables, and a refreshing, creamy dressing, this easy and savory lunch or dinner recipe is always a crowd favorite. You can serve this dish on its own, with a crunchy bed of lettuce for a satisfying salad, or turn it into a crunch sandwich with toasted bread. It also works as a delicious dip over salty crackers.
To start, line a baking sheet with parchment paper. Arrange fresh halved cherry tomatoes, shredded carrots, diced yellow pepper, red onion, and broccoli. Drizzle with olive oil and sprinkle generously with salt, black pepper, red pepper, and dried oregano. Bake for 20 minutes, until crisp. Make some space in the center of the baking sheet and add the shrimp. Sprinkle with black pepper, salt, red pepper and dried oregano and toss to coat. Squeeze with half of a lemon and bake for 7 minutes.
While that cooks, in a small bowl, whisk together the lemon juice, olive oil, honey, red pepper, dried oregano until combined evenly.
Fill a bowl with lettuce and top with the roasted vegetables and shrimp. Pour on the dressing and toss to coat.
This salad comes together all on one baking sheet. To roast the shrimp, simply toss it on a baking sheet with olive oil, salt, pepper, red pepper, dried oregano, and a bit of lemon juice. Roast for 7 minutes, until the shrimp are pink and cooked through. They will be curled into a “C” shape when they’re done.
This is a filling and healthy meal all on its own. But you can round out shrimp salad with a few tasty sides:
Warm pasta with olive oil
This salad is best enjoyed right away after making it. But you can store leftovers in an airtight container in the refrigerator for up to one day.
Use large, fresh shrimp with the tails on for the most flavor.
You can use any of your favorite roast-able vegetables for color and flavor, including cauliflower, celery, radishes, carrots, parsnips, etc.
You can also experiment with other dried spices for flavor, including Italian seasoning, taco seasoning, cumin, and more.
Pour out 250g cherry, 100g grated carrot, 150g yellow pepper, 100g purple onion and 300g broccoli into baking tray.
Spread olive oil, salt, black pepper, red pepper, oregano and bake 200°C for 10 minutes.
Clear the center of the baking tray and add 300g shrimp.
Pour olive oil, salt, black pepper, red pepper, oregano and lemon juice.
Bake 200°C for 7 minutes.
Mix lemon juice, olive oil, 20g honey, red pepper, salt and oregano.
Add salad, basil and rucola into bowl.
Pour out cherry, grated carrot, pepper, onion and special sauce.