Best 4 Grilled Vegetable And Shrimp Salad Recipes
## Grilled Vegetable and Shrimp Salad: A Symphony of Flavors
Are you in search of a delectable and nutritious meal that tantalizes your taste buds? Look no further than the Grilled Vegetable and Shrimp Salad. This vibrant dish is not only a feast for the eyes but also a culinary delight that will leave you craving for more. With its medley of grilled vegetables, succulent shrimp, and a zesty dressing, this salad offers an explosion of flavors and textures that will satisfy even the most discerning palate. From the smoky aroma of the grilled vegetables to the tender bite of the shrimp, each element of this salad harmonizes perfectly, creating a symphony of flavors that will transport you to a Mediterranean paradise. Discover the secrets behind this culinary masterpiece as we delve into the detailed recipe and explore the delightful variations that will make this salad your go-to choice for a healthy and satisfying meal.
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 VEGGIE SALAD
My family loves to have potluck barbecues during the summer. With several backyard gardens in the family, you can be sure one of us will bring a variation of this classic salad. Add a dash of your favorite hot sauce if you like to turn up the heat! -Karen Goodnature, Lompoc, California
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings (1 cup each).
Number Of Ingredients 10
Steps:
- Combine the first nine ingredients in a large bowl. Gently stir in avocado. Serve immediately.
Nutrition Facts : Calories 108 calories, Fat 5g fat (1g saturated fat), Cholesterol 57mg cholesterol, Sodium 160mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges
GRILLED VEGETABLE AND SHRIMP SALAD
Steps:
- marinate shrimp in 2 tb. olive oil and 1 tsp. salt for 1/2 hour coat vegetables w. 2 tb. olive oil and 1 tsp. salt grill shrimp and vegetable over medium high heat chop romaine chop grilled vegetables into cubes combine all ingredients mix with salad dressing to taste Add salt and pepper to taste Salad Dressing combine mustard 1 tsp. salt and garlic together into paste add balsamic slowly wisk olive oil into balsamic mixture add pepper to taste
GRILLED SHRIMP SALAD
Succulent grilled shrimp with greens and a tangy, slightly sweet dressing.
Provided by Sherill
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 50m
Yield 2
Number Of Ingredients 16
Steps:
- Whisk oil, seafood seasoning, lemon juice, salt, and pepper together in a glass or ceramic bowl. Add shrimp and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes.
- While the shrimp is marinating, toss together salad greens, tomatoes, cucumber slices, and walnuts in a bowl; place in the refrigerator. Whisk olive oil, balsamic vinegar, Dijon mustard, sugar, lemon juice, salt, and pepper in a small bowl for the dressing; set aside.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Remove shrimp from the marinade and shake off excess. Discard the remaining marinade. Cook the shrimp on the preheated grill until bright pink on the outside and meat is opaque, about 2 minutes per side.
- Put shrimp on top of the salad greens mixture. Pour dressing over top.
Nutrition Facts : Calories 823.4 calories, Carbohydrate 21 g, Cholesterol 63.4 mg, Fat 79.2 g, Fiber 6.2 g, Protein 12.7 g, SaturatedFat 10.1 g, Sodium 1593.4 mg, Sugar 8.9 g
Tips:
- Choose fresh, seasonal vegetables. This will ensure that your salad is packed with flavor and nutrients.
- Don't overcook the vegetables. You want them to be slightly tender, but still have a bit of a bite to them.
- Use a variety of vegetables. This will add color, texture, and flavor to your salad.
- Don't be afraid to experiment with different herbs and spices. This is a great way to add your own personal touch to the salad.
- Make sure the shrimp is cooked properly. It should be cooked through, but not overcooked.
- Use a good quality olive oil. This will help to enhance the flavor of the vegetables and shrimp.
- Serve the salad immediately. This is when it is at its best.
Conclusion:
Grilled vegetable and shrimp salad is a healthy, delicious, and easy-to-make meal. It is perfect for a light lunch or dinner, and it can also be served as a side dish. With its colorful vegetables, succulent shrimp, and flavorful dressing, this salad is sure to be a hit with everyone who tries it.
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