ROASTED SHRIMP SALAD
Steps:
- Preheat the oven to 400 degrees F.
- Peel and devein the shrimp. Place them on a sheet pan with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss together. Spread the shrimp on one layer and roast for 6 to 8 minutes, just until pink, firm and cooked through. Allow to cool for 3 minutes.
- Meanwhile, make the sauce. In a large bowl, whisk together the mayonnaise, orange zest, orange juice, vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper. When the shrimp are cool, add them to the sauce and toss. Add the dill, capers, and red onion and toss well. The flavors will improve if you allow the salad to sit at room temperature for 30 minutes. Otherwise, chill and serve at room temperature.
ROASTED SHRIMP & VEGGIE SALAD RECIPE BY TASTY
Here's what you need: cherry tomato, shredded carrot, yellow bell pepper, red onion, asparagus, shrimp, olive oil, chili powder, fresh oregano, salt, pepper, lime juice, mixed greens, lime juice, olive oil, honey, chili powder, salt, pepper
Provided by Mercedes Sandoval
Categories Lunch
Time 30m
Yield 2 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 400˚F (200˚C).
- Add cut vegetables to a baking sheet lined with parchment paper.
- Drizzle in olive oil and sprinkle with seasonings to your preference. Bake for 10 minutes.
- Move veggies to the side to make space in the center of the baking sheet and add shrimp in a single layer.
- Drizzle with olive oil and sprinkle with seasonings and lime juice to your preference. Bake for 5-8 minutes, until shrimp is fully cooked. Be careful not to overcook.
- Mix dressing ingredients together in a small bowl.
- In a large salad bowl, combine mixed greens, roasted shrimp, veggies, and vinaigrette dressing together.
- Enjoy!
Nutrition Facts : Calories 668 calories, Carbohydrate 47 grams, Fat 32 grams, Fiber 8 grams, Protein 52 grams, Sugar 27 grams
SHRIMP AND ROASTED VEGETABLE SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place a baking sheet on the middle oven rack and preheat to 475 degrees F. Toss the parsnips, carrots and turnips with 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper. Spread the vegetables on the hot baking sheet and roast until tender and browned around the edges, about 30 minutes.
- Meanwhile, combine 1 cup arugula, the walnuts, parmesan, garlic, red pepper flakes, lemon zest and a big pinch of salt in a food processor. Pulse until finely chopped. With the machine running, slowly add 3 tablespoons olive oil and 2 tablespoons water.
- Season the shrimp on both sides with salt and pepper. Heat a large nonstick skillet over medium-high heat; add the remaining 1 tablespoon olive oil. Add the shrimp (the skillet will be crowded) and cook until lightly browned around the edges, about 2 minutes per side; remove from the heat.
- Transfer the roasted vegetables to a large bowl. Add the remaining 3 cups arugula, the shrimp and arugula pesto. Season with salt and toss. Divide among plates. Serve with lemon wedges.
Nutrition Facts : Calories 490, Fat 27 grams, SaturatedFat 4 grams, Cholesterol 145 milligrams, Sodium 1129 milligrams, Carbohydrate 41 grams, Fiber 11 grams, Protein 22 grams, Sugar 18 grams
ROASTED PEACH AND SHRIMP SALAD
Make and share this Roasted Peach and Shrimp Salad recipe from Food.com.
Provided by Manami
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 500°F
- Line a baking sheet with 2 layers of foil.
- In a small bowl, combine the red pepper flakes, olive oil, 1 tablespoon of the honey, and salt and pepper to taste.
- Brush the peaches with the honey mixture and place them on the foil, cut-side down.
- Scatter the rosemary over them, then roast for 15 minutes, turning once.
- Transfer the peaches and top layer of foil to a counter to cool.
- Slip off the skins, if desired.
- Brush the shrimp with the remaining honey mixture, place on the bottom layer of foil, and roast for 8 minutes.
- Meanwhile, slice each endive crosswise into 3/4-inch-thick strips.
- Place the peaches and endives in a large bowl.
- In a medium bowl, combine the crème fraîche, mustard, vinegar, milk, the remaining 1 teaspoon of honey, and salt and pepper to taste.
- Whisk in the corn oil.
- Drizzle 3/4 of the dressing over the peaches and endives; toss.
- Divide the salad among 4 plates, top with the shrimp, and drizzle with the remaining dressing.
- (*TIP:When dealing with medium to large shrimp, cook them for 3 minutes after the water starts boiling. (Smaller shrimp will take less time.) ).
Nutrition Facts : Calories 228.2, Fat 7.2, SaturatedFat 3.3, Cholesterol 70.1, Sodium 182.8, Carbohydrate 33.1, Fiber 17.4, Sugar 15.3, Protein 13.6
ROASTED SHRIMP COCKTAIL SALAD
Drizzle a cocktail sauce dressing over grilled shrimp, asparagus and iceberg lettuce wedges.
Provided by Food Network Kitchen
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the broiler to high with a rack set 3-inches from the heat source.
- Toss the shrimp and asparagus with 1/4 cup ketchup, 2 tablespoons horseradish, oil, 1/4 teaspoon salt and a few grinds of pepper. Spread out on a rimmed baking sheet in one layer and broil, stirring once or twice, until the shrimp are just cooked through and lightly charred in spots along with the asparagus, about 6 minutes.
- Stir together the remaining 1/3 cup ketchup, the remaining tablespoon horseradish, the sour cream, lemon juice, and 3 tablespoons water. Stir in half of the parsley.
- Put an iceberg wedge on each of 4 plates and divide the shrimp and asparagus evenly among them. Drizzle with the dressing and sprinkle with the remaining parsley. Serve with lemon wedges on the side.
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EASY GRILLED SHRIMP AND SWEET PEACH SALAD - HOME & PLATE
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5/5 (1)Category SaladCuisine AmericanTotal Time 25 mins
- Heat the grill to medium. Thread the shrimp onto wooden skewers. Drizzle the shrimp with olive oil and add salt and pepper to taste. Grill the shrimp on both sides for a total of 3 to 5 minutes and until pink and cooked through.
- Thread the sliced peaches and red peppers alternately onto wooden skewers. Grill for a total of 6 to 8 minutes or until the peaches and peppers are slightly soft. Remove the peaches and peppers from the skewers and set aside.
- Arrange the lettuce mix into bowls. Arrange the red peppers and peaches on top of each salad. Next, top with pecans and goat cheese and the shrimp skewers. Drizzle the vinaigrette over the salad and serve.
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