Best 3 Shrimp Veggie Salad Recipes

Indulge in a culinary journey with our delectable shrimp veggie salad, a delightful fusion of flavors and textures. This vibrant dish combines succulent shrimp, an array of crisp vegetables, and a tangy dressing, creating a symphony of taste that will tantalize your palate. Discover the art of crafting this refreshing salad with our step-by-step guide, featuring variations such as the Mediterranean-inspired Greek salad, the zesty Thai salad, and the avocado-packed California salad. Embark on a culinary adventure as you explore the vibrant flavors of each recipe, transforming your kitchen into a culinary oasis.

Let's cook with our recipes!

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

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 AND VEGGIE SALAD

Roasted shrimp and veggie salad image

Categories Shellfish

Number Of Ingredients 16

Ingredients

1 cups cherry tomatoes sliced
1 cup carrots shredded
1 cup yellow bell pepper diced
1 cup red onion diced
1 cup asparagus diced
1 pound shrimp
1 olive oil drizzle
1 chili powder
1 salt
1 pepper
1 lime juice
1 large handful of mixed greens
1 FOR CHILI LIME DRESSING:
3 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon honey

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

Tips:

Choose fresh and high-quality ingredients. This will make a big difference in the flavor of your salad. Look for shrimp that are firm and have a slight briny smell. The vegetables should be crisp and colorful.
Cook the shrimp properly. Overcooked shrimp are tough and chewy. Cook them just until they are opaque and pink, about 2-3 minutes per side.
Use a variety of vegetables. This will add flavor, color, and texture to your salad. Some good options include bell peppers, cucumbers, tomatoes, carrots, and snap peas.
Make a flavorful dressing. The dressing is what brings all the flavors of the salad together. Use a combination of olive oil, vinegar, lemon juice, and herbs and spices to create a dressing that is both flavorful and light.
Serve the salad immediately. Shrimp salad is best served fresh. If you need to make it ahead of time, you can refrigerate it for up to 24 hours. Just be sure to bring it to room temperature before serving.

Conclusion:

Shrimp veggie salad is a light, refreshing, and flavorful dish that is perfect for a summer meal. It is packed with protein, vegetables, and healthy fats. The dressing is light and tangy, and it perfectly complements the flavors of the shrimp and vegetables. This salad is sure to be a hit at your next party or potluck.