Best 2 Shrimp And Roasted Vegetable Salad Recipes

**Savory Shrimp and Roasted Vegetable Salad: A Delightful Fusion of Flavors**

Prepare to tantalize your taste buds with a vibrant and flavorful dish that combines succulent shrimp, roasted vegetables, and a tangy dressing. This delightful salad offers a symphony of textures and tastes, making it an ideal choice for a light lunch, a refreshing dinner, or a delightful side dish. With its vibrant colors, medley of textures, and burst of flavors, this Shrimp and Roasted Vegetable Salad is sure to be a hit at any gathering. So, let's dive into the delectable world of this culinary creation and discover the culinary artistry behind this exquisite dish.

Check out the recipes below so you can choose the best recipe for yourself!

SHRIMP AND ROASTED VEGETABLE SALAD

Shrimp and Roasted Vegetable Salad image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 pound parsnips, quartered lengthwise and halved crosswise
1 pound carrots, quartered lengthwise and halved crosswise
1 pound turnips, peeled and cut into 1/2-inch wedges
6 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
4 cups baby arugula
1/4 cup walnuts
2 tablespoons grated parmesan cheese
1 small clove garlic
1/4 teaspoon red pepper flakes
Grated zest of 1/2 lemon, plus wedges for serving
1 pound large shrimp, peeled and deveined

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

SHRIMP AND VEGETABLE SALAD WITH ROASTED-TOMATO VINAIGRETTE

Shrimp and Vegetable Salad with Roasted-Tomato Vinaigrette image

Provided by Michael Dunn

Categories Fish Leafy Green Onion Pepper Tomato Vegetable Roast Summer Healthy Self

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

3 large heirloom tomatoes, halved
1/4 cup olive oil (plus some for brushing)
4 cups fresh arugula
2 1/4 cups yellow and green wax beans, blanched and cut into 1/2-inch pieces
2 1/4 cups fresh corn, cut from cobs
2 1/4 cups diced red bell peppers
2 1/4 cups halved cherry tomatoes
1 pound small cooked shrimp
1 tablespoons Champagne vinegar
1 1/2 teaspoons finely diced shallot

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.

Tips:

For the best flavor, use fresh, in-season vegetables. Local or organic veggies are even better choices.
Choose a variety of vegetables that will roast evenly. Some good options include bell peppers, broccoli, zucchini, carrots, and Brussels sprouts.
To prevent the vegetables from sticking to the pan, toss them with a little bit of olive oil or cooking spray before roasting.
Roast the vegetables at a high temperature (400 degrees Fahrenheit or higher) so that they caramelize and develop a crispy texture.
Keep an eye on the vegetables as they roast, and remove them from the oven when they are tender-crisp. You don't want them to get too soft or mushy.
Allow the roasted vegetables to cool slightly before adding them to the salad.
Use a light and flavorful dressing for the salad. A simple vinaigrette or lemon-tahini dressing is a good option.
Add some fresh herbs, such as parsley, cilantro, or basil, to the salad for extra flavor.
Serve the salad immediately or chill it for later.

Conclusion:

Shrimp and Roasted Vegetable Salad is a delicious and healthy meal that is perfect for any occasion. It is packed with flavor and nutrients, and it is sure to please everyone at your table. The roasted vegetables add a delicious sweetness and smokiness to the salad, while the shrimp provide a lean and protein-packed addition. The light and flavorful dressing brings all of the ingredients together perfectly. This salad is a great way to enjoy fresh, seasonal vegetables, and it is a healthy and satisfying meal that is perfect for lunch or dinner.