Shrimp And Roasted Vegetable Salad Recipes

EASY ONE PAN ROASTED SHRIMP AND VEGGIES

Steps:

• Pre-heat oven to 425F for at least 10 minutes. Line a large sheet pan with foil and set aside.
• Place veggies in a large bowl and sprinkle with half the seasoning mix and 1 tablespoon oil. In another bowl combine the shrimp, the remaining seasoning mix (half) and 1 tablespoon oil; set shrimp aside.
• Pour the veggies into the sheet pan and bake for 12-15 minutes or until lightly charred. Add the shrimp and bake for 5 minutes or until pink and tender. Remove from oven and enjoy hot with rice, pasta, or salad!

ROASTED SHRIMP & VEGGIE SALAD RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Add cut vegetables to a baking sheet lined with parchment paper.
• Drizzle in olive oil and sprinkle with seasonings to your preference. Bake for 10 minutes.
• Move veggies to the side to make space in the center of the baking sheet and add shrimp in a single layer.
• Drizzle with olive oil and sprinkle with seasonings and lime juice to your preference. Bake for 5-8 minutes, until shrimp is fully cooked. Be careful not to overcook.
• Mix dressing ingredients together in a small bowl.
• In a large salad bowl, combine mixed greens, roasted shrimp, veggies, and vinaigrette dressing together.
• Enjoy!

ROASTED SHRIMP SALAD

Steps:

• Preheat the oven to 400 degrees F.
• Peel and devein the shrimp. Place them on a sheet pan with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss together. Spread the shrimp on one layer and roast for 6 to 8 minutes, just until pink, firm and cooked through. Allow to cool for 3 minutes.
• Meanwhile, make the sauce. In a large bowl, whisk together the mayonnaise, orange zest, orange juice, vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper. When the shrimp are cool, add them to the sauce and toss. Add the dill, capers, and red onion and toss well. The flavors will improve if you allow the salad to sit at room temperature for 30 minutes. Otherwise, chill and serve at room temperature.

SHRIMP AND VEGETABLE SHEET PAN DINNER

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine red onion, bell pepper, mushrooms, zucchini, 2 tablespoons olive oil, salt, pepper, and paprika on a sheet pan and toss well to combine.
• Roast in the preheated oven until vegetables are softened, about 15 minutes.
• While vegetables are roasting, combine shrimp, 1 tablespoon olive oil, lemon zest, garlic powder, salt, and pepper in a bowl. Toss to combine.
• Remove roasted vegetables from the oven and add shrimp to sheet pan, spreading everything out evenly in one layer. Return to oven and bake until shrimp are pink and cooked through, 5 to 7 minutes.

SHRIMP VEGGIE SALAD

Steps:

• Combine the first nine ingredients in a large bowl. Gently stir in avocado. Serve immediately.

ROASTED VEGETABLE PASTA SALAD WITH SHRIMP

Steps:

• Preheat oven to 400F.
• De-seed and chop bell pepper into 1-inch pieces. In a large bowl, toss chopped bell pepper and cherry tomatoes in 1 Tbsp olive oil and some salt. Spread onto a lined baking sheet.
• Remove hull from ear of corn. Drizzle and rub corn with remaining 1/2 Tbsp olive oil and a sprinkle of salt. Add to the lined baking sheet. Place baking sheet in oven for about 25 minutes, turning corn halfway through. All veggies should be slightly browned.
• While veggies roast, bring a pot of water to a boil and cook pasta according to package instructions.
• Meanwhile, make pasta salad dressing by adding all dressing ingredients to a small jar with a lid. Shake ingredients together well, adjusting seasonings to taste.
• Prepare and dry shrimp with a paper towel. In a large pan, add avocado oil and heat over high. Cook shrimp for 1-2 minutes on each side, until opaque. Remove from heat.
• Remove veggies from oven and allow to cool for a few minutes. Drain pasta once done and add to a large mixing bowl along with shrimp and arugula.
• Remove kernels from corn by slicing them off with a chef's knife onto a cutting board or the baking sheet. Add kernels of corn, bell peppers, and tomatoes to mixing bowl.
• Give dressing one more shake, then pour over ingredients along with freshly chopped basil. Toss everything together until all ingredients are well-coated with dressing. Add additional salt + pepper to taste. Enjoy immediately or store in the fridge for later!

SHRIMP AND VEGETABLE SALAD WITH ROASTED-TOMATO VINAIGRETTE

Steps:

• Heat oven to 350°F. Place tomatoes on a baking sheet with sides; brush lightly with oil. Roast 20 minutes; purée in a blender; strain. Refrigerate puree until cool, about 30 minutes. Combine next 6 ingredients in a bowl; toss. Add vinegar to purée; whisk in remaining oil and shallot. Pour 1/2 cup vinaigrette on salad; toss. Divide among 4 bowls. Season with salt and pepper.

ROASTED SHRIMP AND VEGGIE SALAD

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Place cherry tomatoes, carrot, bell pepper, onion, and asparagus on the prepared baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with oregano, chili powder, salt, and pepper.
• Place in the preheated oven and roast until vegetables begin to soften, about 10 minutes. Remove from the oven and make space in the center of the baking sheet by moving veggies to the sides. Place shrimp in a single layer in the center of the baking sheet. Drizzle shrimp with remaining 1 tablespoon olive oil and lime juice, and season with salt and pepper.
• Return to the oven and cook until shrimp are bright pink on the outside and the meat is opaque, 5 to 8 minutes.
• While shrimp is cooking, mix together lime juice, olive oil, honey, chili powder, salt, and pepper for the vinaigrette in a small bowl.
• Place mixed greens in a large salad bowl. Add roasted shrimp, veggies, and vinaigrette, and toss to combine.

SHRIMP AND ROASTED VEGETABLE SALAD

Steps:

• Place a baking sheet on the middle oven rack and preheat to 475 degrees F. Toss the parsnips, carrots and turnips with 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper. Spread the vegetables on the hot baking sheet and roast until tender and browned around the edges, about 30 minutes.
• Meanwhile, combine 1 cup arugula, the walnuts, parmesan, garlic, red pepper flakes, lemon zest and a big pinch of salt in a food processor. Pulse until finely chopped. With the machine running, slowly add 3 tablespoons olive oil and 2 tablespoons water.
• Season the shrimp on both sides with salt and pepper. Heat a large nonstick skillet over medium-high heat; add the remaining 1 tablespoon olive oil. Add the shrimp (the skillet will be crowded) and cook until lightly browned around the edges, about 2 minutes per side; remove from the heat.
• Transfer the roasted vegetables to a large bowl. Add the remaining 3 cups arugula, the shrimp and arugula pesto. Season with salt and toss. Divide among plates. Serve with lemon wedges.

ROASTED VEGETABLE & SHRIMP SALAD RECIPE - (4.5/5)

Steps:

• Heat oven to 450˚F. Spray two 15 x 11-inch baking pans with nonstick cooking spray. Place zucchini, squash, carrots and red peppers in a large bowl. Toss with 2 tablespoons of the dressing. Spoon vegetables evenly into prepared baking pans and season with pepper and salt. Roast at 450°F for 30 minutes, turning once after 15 minutes. While vegetables are roasting, place shrimp in a resealable plastic food-storage bag with 2 tablespoons of the dressing. Shake to coat. Marinate in refrigerator 15 minutes. Grill or broil shrimp for 2 minutes per side. Set aside. Evenly distribute watercress among 6 large salad plates and top with roasted vegetables. Drizzle each with 1 tablespoon of remaining dressing. Scatter cooked shrimp and feta over each salad. Serve immediately.

SHRIMP AND VEGETABLE SALAD WITH ROAST-TOMATO VINAIGRETTE

Steps:

• Heat oven to 350°F. Place tomatoes on a cookie sheet and brush lightly with oil. Roast 20 minutes, then puree in a blender and strain. Cool puree. Combine next 6 ingredients in a chilled bowl and toss. Add vinegar to tomato puree and whisk in remaining oil, shallot and parsley. Drip 1/2 cup vinaigrette on the inside rim of bowl, then toss salad again. Sprinkle with salt and pepper.