Easy Roasted Shrimp and Vegetable Salad

Recipe Author Lithuanian in the USA

Easy Roasted Shrimp and Vegetable Salad
Since most of us are staying at home these days and I’m suspecting eating more than we should, I have come up with a healthy and simple salad recipe. After all, you need to get those vitamins from somewhere, because they are all gone from the pharmacies… Although I think each of us bought fruits and vegetables quite a bit ahead (just don’t say no because I won’t believe it..). In any case, I always shop for a week or a week and a half so I just grabbed a few units more of the usual products I use most often in the kitchen. Those who buy little food for a few days may have found it more difficult to calculate how much and what you will eat during the quarantine period, but I have no doubt that all the refrigerators, freezers and cabinets are full of food.

More recently I discovered a very tasty salad with roasted vegetables. Such salad can be eaten not only cold but also warm, mixed with your favorite leafy greens and the choice of desired sauce. It is also very easy and quick to prepare shrimps for such salads, as they only take 5-6 minutes to bake together with vegetables in the oven (I don’t recommended to bake them longer, otherwise shrimps may harden and become rubbery, so keep an eye on them).

Choose vegetables to your liking. Such a salad would also go great with green beans, asparagus, bell pepper of various colors. When roasting vegetables, keep in mind that harder vegetables have to remain crispy, otherwise a plate served with soft vegetables and leafy greens will look like a stew than a salad. So try not to overcook the vegetables. If you wish, you can serve the salad with mayonnaise based sauce.

Ingredients

    • 450 g (1 lb) medium shrimps (peeled, deveined)
    • 250-300 g (10 oz) cherry or grape tomatoes
    • 1 broccoli head
    • 2 medium sized carrots
    • 1 yellow bell pepper
    • 1 large red onion
    • 1 tbsp. lemon juice
    • 1/2 tsp. garlic powder
    • 1/2 tsp. chili powder
    • 1/3 tsp. dried oregano
    • olive oil (for roasting)
    • favorite leafy greens (for serving)
    • salt, black pepper
    {for sauce}
    • 6 tbsp. olive oil
    • 2 tbsp. honey
    • 2 tbsp. lemon juice
    • 1 tsp. chili powder
    • salt, black pepper

    Recipe Directions

  1. 1. If using frozen shrimps, then defrost them or put frozen shrimps in a bowl with cold water and wait about 7-8 minutes for shrimps to defrost.
  2. 2. Preheat the oven to 200 C (400 F).
  3. Advertisement
  4. 3. Cut tomatoes in half. Peel onion and carrots. Cut the carrots into short, thin straws.
  5. 4. Cut onion, bell pepper and broccoli into larger pieces.
  6. 5. Lay down a sheet of parchment paper on the oven pan. Arrange vegetables (in one layer), sprinkle with olive oil, season with salt, black pepper and roast in a preheated oven for 10 minutes.
  7. 6. Then make some space on the oven pan for the shrimps, arrange them, sprinkle with oil, season with chili powder, garlic powder, oregano, salt and pepper. Roast everything for another 5-6 minutes until shrimps become slightly opaque in color.
  8. 7. Then remove veggies and shrimps from the oven and leave to cool slightly.
  9. 8. Sauce: Mix all the ingredients for the sauce in one small bowl.
  10. 9. In three (or four) plates add leafy greens, add roasted vegetables and shrimps in equal parts, sprinkle with sauce and enjoy!
Easy Roasted Shrimp and Vegetable Salad
Easy Roasted Shrimp and Vegetable Salad