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Roasted Shrimp Salad

Roasted Shrimp Salad Recipe

The sheet pan shrimp in step 1 occupies half a standard oven baking tray and serves 2. To serve 4-5, double up everything in this recipe and use a standard sized sheet tray for the shrimps.


Ingredients for Salad:

  • 100g chopped romaine lettuce
  • 100g canned or tetra-pak cooked corn drained
  • 100g canned kidney beans drained & rinsed
  • 2 tbsp chopped red onions
  • 100g cut cucumbers
  • 14 cherry tomatoes

Ingredients for Lemon Olive Oil Dressing:

  • 3 tablespoon extra virgin olive oil (evoo)
  • 1/2 tbsp lemon juice to taste
  • 2 tbsp roughly chopped Italian parsley
  • good pinch of salt to taste
  • freshly cracked black pepper


  1. Make sheet pan shrimp. Follow this recipe to make sheet pan shrimp.
  2. Prepare salad bowls. Divide romaine lettuce to two salad bowls. Top each bowl with corn, kidney beans, red onions, cucumber, cherry tomatoes, and lastly cooked shrimps when they are done.
  3. Make lemon olive oil dressing. Empty the shrimp juices from the sheet pan into a bowl. Add evoo, lemon juice, parsley, salt & pepper. Whisk to combine and season to taste.
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2 comments on “Roasted Shrimp Salad”

  1. Shrimp is so versatile and delicious! This is for sure a great salad for me.

  2. You know very well. This is what I would do to my sheet-pan shrimps too — > use them in salad bowl like this :P

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