Best 14 Roasted Shrimp Salad Recipes

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

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!

PAN ROASTED BLACK GROUPER WITH WILD AMERICAN SHRIMP, BLACK-EYED PEA CAKES, APPLEWOOD SMOKED BACON AND FRISEE SALAD AND SMOKED TOMATO COULIS

Steps:

• Pan Roasted Black Grouper: Preheat oven to 350 degrees F. Season the fillets with the salt and pepper. In a large saute pan, heat the olive oil over a high flame, not quite to smoking point. Add in the butter, then quickly, just as the butter begins to brown, place the fillets in the hot oil. Allow the fish to brown well before turning it over, about 2 to 3 minutes. Turn the fillets and brown the other side. Once the fish is browned, place the fillets on a parchment paper lined sheet pan. Finish baking the fish in the oven, about 3 to 4 more minutes.
• Wild American Shrimp: Using a very sharp knife, split the shrimp lengthwise, taking special care to keep the head attached. Rub the meaty part of the shrimp with half of the olive oil, then sprinkle the flesh with the seafood seasoning. Heat the remaining oil in a large nonstick saute pan until just about smoking. Add in the butter, then carefully place the shrimp, meat side down in the pan. Allow the shrimp to brown then gently turn them to their shell side. Lower the heat slightly and continue cooking for 3 to 5 more minutes, until shrimp is completely cooked.
• Black-Eyed Pea Cakes: Preheat oven to 425 degrees F.
• With your hands or a potato masher, smash the black-eyed peas, leaving a few peas whole. Add green onion, red pepper, spices, and egg. Mix thoroughly. Add cheese and bread crumbs and mix well. Divide the mix into 6 (2 1/2-inch) balls. Flatten balls to 3-inches in diameter and about 1/2-inch thick. This may be done a day ahead of time, covered and stored in the refrigerator. Heat butter over medium-high heat in a large skillet. Lightly dust both sides of the cakes with seasoned flour and place them in the skillet to brown. Leave enough room between cakes to be able to flip them over. When cakes are brown on both sides, place them on a baking sheet and put them in the oven for 7 minutes, or until heated through.
• Frisee Salad: Wait until just before assembling the plates to mix the salad.
• Over a low heat, warm the olive oil and the shallot slightly. Remove from the heat and mix together all ingredients except for the frisee and the bacon. Gently toss the Frisee with the dressing mix and divide among the 6 plates. Sprinkle the salad with the bacon.
• Smoked Tomato Coulis: In a small stainless steel sauce pot, heat the olive oil over a low heat. Place the shallots, garlic, salt and cayenne pepper in the hot oil and cook for about 4 to 5 minutes, stirring often to prevent browning. Add in the peeled and seeded smoked tomatoes and cook over a low heat for about 10 to 12 minutes. Remove from heat and allow mixture to cool for about 10 to 15 minutes. Place the cooled mixture into the blender and puree until smooth. Stir in vinegar and hold warm until ready to serve.
• To assemble the entire dish before serving: Place the black-eyed pea cakes in the center of each plate. Arrange the frisee salad just behind the pea cake. Take 2 halves of the cooked shrimp and place them so that the head portions meet at the top of the frisee salad. Place the cooked grouper atop the pea cake and place a small pool of the smoked tomato coulis near the front of the dish.

TORTELLINI SALAD WITH SHRIMP, ARTICHOKES, AND ROASTED PEPPERS

Steps:

• In a small bowl, whisk together lemon juice, olive oil, salt and pepper.
• In a large bowl, combine all other ingredients. Add dressing and toss.
• Serve chilled or at room temperature.

ROASTED GARLIC AND WHITE BEAN PUREE WITH THAI BASIL SHRIMP SALAD

Steps:

• In a casserole on medium heat, cook the bacon crisp then drain on paper towels. Leave bacon fat in casserole and add onions to brown, 6 to 8 minutes. Season and add thyme, roasted garlic, and beans. Stir, then add stock and chopped bacon, and bring to a boil. Check for flavor. Place cover ajar and simmer for 45 minutes until beans are very soft. Using a hand blender, puree the soup until smooth. Check again for seasoning.
• In a large pasta bowl, ladle soup and place crouton in the center. Place a small mound of the salad on the crouton and garnish with basil chiffonade.
• Wine Recommendation: Grosset, Clare Valley Riesling, Polish Hill, Australia, 1998
• In a hot skillet coated with oil, saute the shrimp and season. Cook 3 to 4 minutes until done and set aside.
• In a mixing bowl, whisk together, juice, chiles, shallot, fish sauce, sugar, and oil. Toss with warm shrimp and basil. Check for flavor.

SHRIMP AND ROASTED VEGETABLE SALAD

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.

ROASTED ROSEMARY SHRIMP W/ARUGULA AND WHITE BEAN SALAD ON GARLIC

Steps:

• Preheat oven to 400°.
• To prepare shrimp, combine first 6 ingredients in a medium bowl; stir with a whisk. Add shrimp to bowl; toss well. Cover and refrigerate 10 minutes. Arrange shrimp on a jelly-roll pan. Bake at 400° for 10 minutes or until shrimp are done.
• To prepare salad, combine 2 tablespoons juice and next 4 ingredients (through 1/8 teaspoon pepper) in a large bowl; stir with a whisk. Add arugula, onion, and beans to bowl; toss well. Divide salad and shrimp evenly among 4 plates.
• To prepare garlic ciabatta: Heat olive oil in a small saucepan over medium-low heat. Add garlic clove; cook until garlic begins to turn golden, stirring frequently. Remove from heat. Discard garlic; stir in salt. Heat a grill pan over medium-high heat; coat pan with cooking spray. Add slices of ciabatta bread to pan; cook 2 minutes on each side or until lightly browned. Brush one side of each slice with garlic oil.

ROASTED SHRIMP, CORN, ORZO, LEMON, AND PARSLEY SALAD

Steps:

• 1. Preheat the oven to 400 degrees F.
• 2. Fill a large pot with water, add 1 tablespoon of salt, and bring the water to a boil. Boil (alternatively you can also steam or grill) the cleaned ears of corn for 10 minutes then remove them with tongs and set aside.
• 3. In the same boiling water, add the orzo and simmer for 8-9 minutes, stirring occasionally, until it's cooked al dente. While the pasta boils, cut the kernels off the corn using a sharp knife and set aside in a bowl. Once the orzo is ready (taste before deciding!) drain it and pour it into a large bowl.
• 4. Whisk together the lemon juice, olive oil, 2 teaspoons salt, and 1 teaspoon of pepper. Pour over pasta and stir well.
• 5. Place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through but do not overcook. They should just turn pink.
• 6. While the shrimp is cooking place the shaved onion, red wine vinegar and brown sugar in a microwave safe bowl, drizzle with olive oil and toss well. Cover and microwave on high for 10 minutes. This will slightly caramelize and soften the onions. Add the shrimp and the onions to the orzo.
• 7. Now add the parsley and basil, then season as needed with more salt, pepper and hot sauce. Toss well.
• 8. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving. Serve with lemon wedges (and more hot sauce for the guests to add as desired).

SHRIMP AND VEGETABLE SALAD WITH ROASTED-TOMATO VINAIGRETTE

Steps:

• Heat oven to 350°F. Place tomatoes on a baking sheet with sides; brush lightly with oil. Roast 20 minutes; purée in a blender; strain. Refrigerate puree until cool, about 30 minutes. Combine next 6 ingredients in a bowl; toss. Add vinegar to purée; whisk in remaining oil and shallot. Pour 1/2 cup vinaigrette on salad; toss. Divide among 4 bowls. Season with salt and pepper.

PASTA SALAD WITH SHRIMP, ROASTED PEPPERS, AND FENNEL

Steps:

• Whisk first 4 ingredients in large bowl to blend. Add remaining ingredients and toss to blend. Add enough reserved roasted pepper juices by tablespoonfuls to moisten if salad is dry. Season to taste with salt and pepper.

ROASTED ROSEMARY SHRIMP WITH ARUGULA & WHITE BEAN SALAD RECIPE - (4.5/5)

Steps:

• Preheat oven to 400°F. To prepare shrimp, combine first 6 ingredients in a medium bowl; stir with a whisk. Add shrimp to bowl; toss well. Cover and refrigerate 10 minutes. Arrange shrimp on a jelly-roll pan. Bake at 400° for 10 minutes or until shrimp are done. To prepare salad, combine 2 tablespoons juice and next 4 ingredients (through 1/8 teaspoon pepper) in a large bowl; stir with a whisk. Add arugula, onion, and beans to bowl; toss well. Divide salad and shrimp evenly among 4 plates. GARLIC CIABATTA: Heat 4 teaspoons olive oil in a small saucepan over medium-low heat. Add 1 thinly sliced garlic clove; cook until garlic begins to turn golden, stirring frequently. Remove from heat. Discard garlic; stir in 1/8 teaspoon salt. Heat a grill pan over medium-high heat; coat pan with cooking spray. Add 4 (1/2-inch-thick) slices ciabatta bread to pan; cook 2 minutes on each side or until lightly browned. Brush one side of each slice with garlic oil.

ROASTED ASPARAGUS AND SHRIMP SALAD

Steps:

• Preheat oven to 400. Trim ends of asparagus; cut into thirds. Place on foil-lined baking sheet. Make a foil bowl and place shrimp inside. Place on baking sheet with asparagus. Drizzle 1 Tbls oil on asparagus and shrimp; sprinkle 1/4 tsp salt and 1/4 tsp pepper on top. Place in oven and cook 7 minutes. Remove shrimp from oven and continue roasting asparagus 8 more minutes. In a small bowl whisk together mustard, honey, vinegar, s & p. While whisking slowly add the remaining 2 Tbls oil until vinaigrette is emulsified. Place greens, basil and oregano in a medium bowl and add enough dressing to moisten. Arrange on plates, top with shrimp. asparagus, tomatoes and a few shavings of Parmesan.

ROASTED SHRIMP SALAD

Steps:

• Preheat oven to 400.
• Peel/devein shrimp.
• Place on sheet pan with olive oil, 1 t salt, 1/2 t pepper and toss together.
• Spread in one layer and roast for 6 to 8 minutes just until pink and firm.
• Allow to cool for 3 minutes.
• Whisk together the mayonnaise, orange zest, orange juice, vinegar, 1/2 t salt, 1/2 t pepper.
• When shrimp are cooled, add them to sauce and toss.
• Add dill, capers and red onion and toss.
• Let sit at room temperature for 30 minutes or chill and serve at room temperature.
• Serve over mixed greens.

ROASTED SHRIMP AND VEGGIE SALAD

Steps:

• preheat oven 400 degrees
• add cut veg to baking sheet lined with parchment paper. drizzle in olive oil and sprinkle with seasonings. Bake 10 min
• move veg to side and make space in center to add shrimp in single layer. drizzle with olive oil and sprinkle with seasoning and lime juice t your preference. Bake 5-8 min. until shrimp is fully cooked.
• mix dressing ingredients in small bowl
• in large bow, combo mixed greens, roasted shrimp, veggies and vinaigrette dressing together
• serve!
• Chili Lime Vinaigrette Dressing: 3 tablespoons lime juice 2 tablespoons olive oil 1 tablespoon honey ½ teaspoon chili powder Salt, to taste Pepper, to taste