Best Broiled Shrimp And Veggie Salad Recipes

ROASTED SHRIMP & VEGGIE SALAD RECIPE BY TASTY

Roasted Shrimp & Veggie Salad Recipe by Tasty image

Here's what you need: cherry tomato, shredded carrot, yellow bell pepper, red onion, asparagus, shrimp, olive oil, chili powder, fresh oregano, salt, pepper, lime juice, mixed greens, lime juice, olive oil, honey, chili powder, salt, pepper

Provided by Mercedes Sandoval

Categories Lunch

Time 30m

Yield 2 servings

Number Of Ingredients 19

Ingredients

1 cup cherry tomato, sliced
1 cup shredded carrot
1 cup yellow bell pepper, diced
1 cup red onion, diced
1 cup asparagus, diced
1 lb shrimp
olive oil, to coat
chili powder, to taste
1 teaspoon fresh oregano, to taste
salt, to taste
pepper, to taste
lime juice, to taste
1 large handful mixed greens
3 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon honey
½ teaspoon chili powder
salt, to taste
pepper, to taste

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!

Nutrition Facts : Calories 668 calories, Carbohydrate 47 grams, Fat 32 grams, Fiber 8 grams, Protein 52 grams, Sugar 27 grams

SHRIMP VEGGIE SALAD

Shrimp Veggie Salad image

My family loves to have potluck barbecues during the summer. With several backyard gardens in the family, you can be sure one of us will bring a variation of this classic salad. Add a dash of your favorite hot sauce if you like to turn up the heat! -Karen Goodnature, Lompoc, California

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 12 servings (1 cup each).

Number Of Ingredients 10

Ingredients

1 pound peeled and deveined cooked medium shrimp
3 medium tomatoes, seeded and cut into 1/2-inch pieces
2 medium cucumbers, quartered and sliced
1 small red onion, chopped
1/2 cup chopped fresh cilantro
4 green onions, chopped
2 jalapeno peppers, seeded and minced
2 tablespoons lemon juice
1/2 teaspoon salt
2 medium ripe avocados, peeled and cubed

Steps:

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

Nutrition Facts : Calories 108 calories, Fat 5g fat (1g saturated fat), Cholesterol 57mg cholesterol, Sodium 160mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges

SHRIMP AND ROASTED VEGETABLE SALAD

Shrimp and Roasted Vegetable Salad image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 pound parsnips, quartered lengthwise and halved crosswise
1 pound carrots, quartered lengthwise and halved crosswise
1 pound turnips, peeled and cut into 1/2-inch wedges
6 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
4 cups baby arugula
1/4 cup walnuts
2 tablespoons grated parmesan cheese
1 small clove garlic
1/4 teaspoon red pepper flakes
Grated zest of 1/2 lemon, plus wedges for serving
1 pound large shrimp, peeled and deveined

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.

Nutrition Facts : Calories 490, Fat 27 grams, SaturatedFat 4 grams, Cholesterol 145 milligrams, Sodium 1129 milligrams, Carbohydrate 41 grams, Fiber 11 grams, Protein 22 grams, Sugar 18 grams

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

Roasted Vegetable & Shrimp Salad Recipe - (4.5/5) image

Provided by Valarie

Number Of Ingredients 10

Ingredients

2 large zucchini, cut into 1/2-inch slices on the diagonal
2 summer squash, cut into 1/2-inch slices on the diagonal
6 carrots, peeled and cut into 1/2-inch slices on the diagonal
2 sweet red peppers, cored, seeds removed and cut into 1/2-inch slices
10 tablespoons reduced-fat Italian dressing
1/2 teaspoon black pepper
1/4 teaspoon salt
1 1/2 pounds medium-size shrimp, peeled and deveined
6 cups watercress
3 ounces reduced-fat feta cheese, crumbled

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.