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Roasted Shrimp Salad
I made this roasted shrimp salad with a sheet pan shrimp. While the shrimps are roasting in the oven, I prepared two salad bowls waiting to be topped with the cooked shrimps. The dressing is super easy too: shrimp juices in the pan + olive oil + lemon juice. This roasted shrimp salad is all about wholesome and natural flavours.
Related Recipe:
- Sheet Pan Shrimp (above)
See Also:
This takes under 30 minutes to make and it’s great for eating low carb or as a starters salad. For a more substantial meal, you can add quinoa, brown rice, etc to make this a one-dish salad grain bowl.
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:
- sheet pan shrimp (get the recipe here)
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
Directions:
- Make sheet pan shrimp. Follow this recipe to make sheet pan shrimp.
- 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.
- 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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