Best 4 Roasted Shrimp Veggie Salad Recipe By Tasty Recipes

Feast your taste buds on a delightful culinary journey with our roasted shrimp and veggie salad, a vibrant symphony of flavors and textures that will tantalize your senses. Indulge in succulent shrimp, roasted to perfection and brimming with savory goodness, complemented by a medley of crisp vegetables, each contributing its unique symphony of flavors. From the earthy sweetness of bell peppers and zucchini to the delicate crunch of snow peas and the refreshing bite of red onion, every ingredient harmonizes to create a symphony of flavors. Dressed in a tangy, aromatic vinaigrette that elevates the dish to new heights, this salad is a symphony of taste and visual delight. Embark on this culinary adventure and discover a new favorite recipe that will leave you craving for more.

Here are our top 4 tried and tested recipes!

SHRIMP VEGGIE SALAD

Shrimp Veggie Salad image

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

Ingredients

1 pound peeled and deveined cooked medium shrimp
3 medium tomatoes, seeded and cut into 1/2-inch pieces
2 medium cucumbers, quartered and sliced
1 small red onion, chopped
1/2 cup chopped fresh cilantro
4 green onions, chopped
2 jalapeno peppers, seeded and minced
2 tablespoons lemon juice
1/2 teaspoon salt
2 medium ripe avocados, peeled and cubed

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

ROASTED SHRIMP & VEGGIE SALAD RECIPE BY TASTY

Roasted Shrimp & Veggie Salad Recipe by Tasty image

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

Ingredients

1 cup cherry tomato, sliced
1 cup shredded carrot
1 cup yellow bell pepper, diced
1 cup red onion, diced
1 cup asparagus, diced
1 lb shrimp
olive oil, to coat
chili powder, to taste
1 teaspoon fresh oregano, to taste
salt, to taste
pepper, to taste
lime juice, to taste
1 large handful mixed greens
3 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon honey
½ teaspoon chili powder
salt, to taste
pepper, to taste

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

ROASTED SHRIMP SALAD

Roasted Shrimp Salad image

Provided by Ina Garten

Categories main-dish

Time 38m

Yield 6 servings

Number Of Ingredients 10

Ingredients

2 1/2 pounds (12 to 15 count) shrimp
1 tablespoon good olive oil
Kosher salt and freshly ground black pepper
1 cup good mayonnaise
1 tablespoon orange zest (2 oranges)
2 tablespoons freshly squeezed orange juice
1 tablespoon good white wine vinegar
1/4 cup minced fresh dill
2 tablespoons capers, drained
2 tablespoons small-diced red onion

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 VEGETABLE & SHRIMP SALAD RECIPE - (4.5/5)

Roasted Vegetable & Shrimp Salad Recipe - (4.5/5) image

Provided by Valarie

Number Of Ingredients 10

Ingredients

2 large zucchini, cut into 1/2-inch slices on the diagonal
2 summer squash, cut into 1/2-inch slices on the diagonal
6 carrots, peeled and cut into 1/2-inch slices on the diagonal
2 sweet red peppers, cored, seeds removed and cut into 1/2-inch slices
10 tablespoons reduced-fat Italian dressing
1/2 teaspoon black pepper
1/4 teaspoon salt
1 1/2 pounds medium-size shrimp, peeled and deveined
6 cups watercress
3 ounces reduced-fat feta cheese, crumbled

Steps:

Heat oven to 450˚F. Spray two 15 x 11-inch baking pans with nonstick cooking spray. Place zucchini, squash, carrots and red peppers in a large bowl. Toss with 2 tablespoons of the dressing. Spoon vegetables evenly into prepared baking pans and season with pepper and salt. Roast at 450°F for 30 minutes, turning once after 15 minutes. While vegetables are roasting, place shrimp in a resealable plastic food-storage bag with 2 tablespoons of the dressing. Shake to coat. Marinate in refrigerator 15 minutes. Grill or broil shrimp for 2 minutes per side. Set aside. Evenly distribute watercress among 6 large salad plates and top with roasted vegetables. Drizzle each with 1 tablespoon of remaining dressing. Scatter cooked shrimp and feta over each salad. Serve immediately.

Tips:

Choose the freshest shrimp and vegetables possible. This will ensure the best flavor and texture for your salad.
Roast the shrimp and vegetables until they are slightly charred. This will give them a smoky, roasted flavor that pairs well with the other salad ingredients.
Use a variety of vegetables in your salad. This will add color, texture, and flavor to the dish. Some good options include bell peppers, zucchini, broccoli, and carrots.
Make sure to dress the salad with a flavorful dressing. This will help to bring all of the ingredients together and make the salad more enjoyable to eat. A simple vinaigrette or lemon-tahini dressing would be a good choice.
Serve the salad immediately after it is dressed. This will prevent the vegetables from becoming soggy.

Conclusion:

Roasted Shrimp and Veggie Salad is a delicious, healthy, and easy-to-make salad that is perfect for a summer meal. It is packed with flavor and nutrients, and it can be made with a variety of different vegetables. This salad is sure to be a hit at your next potluck or barbecue!