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 Recipe
See Also:

Roasted Shrimp Salad Recipe Roasted Shrimp Salad Recipe
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 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.