Roasted Shrimp and Veggie Salad Recipe
A Veggie Shrimp Salad recipe that is loaded with heaps of all the best summer flavors and well seasoned juicy shrimp that complements each other so well.
Servings: 4
Cost: $12-$18
Equipment
- Mixing or Salad Bowl
- Non-stick pan
- Grater
- Whisk or fork
- Mason jar or cup
Ingredients
Ingredients for Shrimp
- 1 lb Jumbo Shrimp peeled and deveined
- 2 Cloves Garlic minced, pressed or grated
- 1 tablespoon extra virgin olive oil
- Pinch of Salt
Ingredients for Salad
- 4-5 cups Spring mix herbs
- 1 cup cherry tomatoes
- 1/2 medium red onion thinly sliced or chopped
- 1 large red pepper sliced lengthwise
- 1 large yellow pepper sliced lengthwise
- 1 large orange pepper sliced lengthwise
- 2-3 medium carrots shredded
Ingredients for salad dressing
- 1 tablespoon rice vinegar
- 2 tablespoon extra virgin olive oil
- 1/2 teaspoon parsley flakes
- Pinch of salt
Instructions
How to the Veggie Shrimp Salad
- Wash and pat dry shrimp with paper towel. Add olive oil to pan over medium high heat and add minced garlic, cumin seeds and shrimp to pan. Cook for about 1 minute and add lemon juice and salt. Turn shrimp around and cook for about 1-2 minutes on each sides or until cooked. Transfer to a plate and set aside to allow them cool down enough to not wilt the salad greens.
- Chop the red onions, shred the carrots and slice the peppers. In the same pan, with or without additional oil, add the yellow, red and orange peppers and saute for 1 minute and turn off the heat. Remove pan from heat and add the cherry tomatoes and set aside.
- Add the salad greens in a large mixing bowl, and add the diced red onions, shredded carrots, sauted peppers and cherry tomatoes and shrimp.
- To make the dressing, add rice vinegar, olive oil, a pinch of salt and parsley flakes(optional). Whisk the mixture together until it becomes thick or emulsifies evenly. You can also use a mason jar and in the case you put the lid on and give it a good shake. Add the dressing to salad and stir that together. It is best to add the dressing when you are ready to serve.
- Serve over rice, croissant or as sandwich.
Notes
To make this a full meal for lunch or breakfast, stuff or pile the salad high on a whole grain sandwich bread or croissant. You may also serve with cooked rice.