Best Roasted Shrimp Salad Recipes

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.

PAN ROASTED BLACK GROUPER WITH WILD AMERICAN SHRIMP, BLACK-EYED PEA CAKES, APPLEWOOD SMOKED BACON AND FRISEE SALAD AND SMOKED TOMATO COULIS

Steps:

• Pan Roasted Black Grouper: Preheat oven to 350 degrees F. Season the fillets with the salt and pepper. In a large saute pan, heat the olive oil over a high flame, not quite to smoking point. Add in the butter, then quickly, just as the butter begins to brown, place the fillets in the hot oil. Allow the fish to brown well before turning it over, about 2 to 3 minutes. Turn the fillets and brown the other side. Once the fish is browned, place the fillets on a parchment paper lined sheet pan. Finish baking the fish in the oven, about 3 to 4 more minutes.
• Wild American Shrimp: Using a very sharp knife, split the shrimp lengthwise, taking special care to keep the head attached. Rub the meaty part of the shrimp with half of the olive oil, then sprinkle the flesh with the seafood seasoning. Heat the remaining oil in a large nonstick saute pan until just about smoking. Add in the butter, then carefully place the shrimp, meat side down in the pan. Allow the shrimp to brown then gently turn them to their shell side. Lower the heat slightly and continue cooking for 3 to 5 more minutes, until shrimp is completely cooked.
• Black-Eyed Pea Cakes: Preheat oven to 425 degrees F.
• With your hands or a potato masher, smash the black-eyed peas, leaving a few peas whole. Add green onion, red pepper, spices, and egg. Mix thoroughly. Add cheese and bread crumbs and mix well. Divide the mix into 6 (2 1/2-inch) balls. Flatten balls to 3-inches in diameter and about 1/2-inch thick. This may be done a day ahead of time, covered and stored in the refrigerator. Heat butter over medium-high heat in a large skillet. Lightly dust both sides of the cakes with seasoned flour and place them in the skillet to brown. Leave enough room between cakes to be able to flip them over. When cakes are brown on both sides, place them on a baking sheet and put them in the oven for 7 minutes, or until heated through.
• Frisee Salad: Wait until just before assembling the plates to mix the salad.
• Over a low heat, warm the olive oil and the shallot slightly. Remove from the heat and mix together all ingredients except for the frisee and the bacon. Gently toss the Frisee with the dressing mix and divide among the 6 plates. Sprinkle the salad with the bacon.
• Smoked Tomato Coulis: In a small stainless steel sauce pot, heat the olive oil over a low heat. Place the shallots, garlic, salt and cayenne pepper in the hot oil and cook for about 4 to 5 minutes, stirring often to prevent browning. Add in the peeled and seeded smoked tomatoes and cook over a low heat for about 10 to 12 minutes. Remove from heat and allow mixture to cool for about 10 to 15 minutes. Place the cooled mixture into the blender and puree until smooth. Stir in vinegar and hold warm until ready to serve.
• To assemble the entire dish before serving: Place the black-eyed pea cakes in the center of each plate. Arrange the frisee salad just behind the pea cake. Take 2 halves of the cooked shrimp and place them so that the head portions meet at the top of the frisee salad. Place the cooked grouper atop the pea cake and place a small pool of the smoked tomato coulis near the front of the dish.

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!

SHRIMP AND MANGO ADOBADO SALAD WITH ROASTED CORN AND AVOCADO SALSA

Steps:

• Put wooden skewers in a pan of water for 30 minutes, so they don't burn on the grill.
• To make the marinade:
• Put the garlic on a cutting board and coarsely chop. Sprinkle with coarse salt and mash the garlic into a paste with the side of the knife. Put the garlic paste in a bowl. Add the cumin, oregano, paprika, black pepper, and cayenne. Mix to combine. Stir in the grapefruit juice, lime juice, and oil. Pour out about 1/3 of the marinade and put into a small bowl. Reserve for dressing the salad.
• Thread the shrimp and mango onto separate skewers and put side-by-side in a baking dish. Pour the remaining marinade over the shrimp and mango; cover with plastic wrap. Put in the refrigerator and allow to marinate for about 30 minutes, flipping the skewers occasionally.
• To make the salsa:
• Preheat an outdoor grill or grill pan to medium-high (you may also preheat the oven broiler.)
• Rub the corn with 2 tablespoons of the oil and season with salt and pepper. Put the corn directly on the grill grates (or put in a baking pan if using oven method) and cook until the kernels are slightly charred on all sides, turning every couple of minutes. Remove from the heat. Using a sharp knife, carefully cut the kernels off of the cobs and put in a mixing bowl. Add the avocado, lime juice, onions, bell peppers, jalapeno, cilantro, vinegar, and remaining 1 tablespoon of oil. Season with salt and pepper.
• Grill (or broil) the shrimp until curled, pink and slightly charred on both sides, about 2 to 3 minutes total cooking time. Cook the mangos until grill marks appear, about 1 minute on each side.
• Divide the mixed greens evenly among 4 plates. Drizzle the reserved mango marinade over the greens. Top with shrimp and mango skewers and a couple of spoonfuls of the roasted corn and avocado salsa. Garnish with some chopped cilantro serve with remaining salsa on the side.

ROASTED TOMATO, GRILLED CORN, AND SHRIMP SALAD

Steps:

• Place the shrimp on skewers. Brush Marie's Roasted Tomato with Parmesan and Basil Vinaigrette over each piece of shrimp until evenly coated. Let marinate for 30 minutes.
• Brush the ears of corn and zucchini slices with olive oil, then place on the grill for 6 to 10 minutes, until grill marks appear. Place the shrimp skewers on the grill and cook 2 to 3 minutes on each side.
• After removing the corn and zucchini from the grill, slice the corn kernels off of each cob and cut the zucchini slices into smaller bite-sized pieces.
• In a medium-sized bowl, mix the corn, zucchini, tomatoes, red onion, shrimp, and feta together. Garnish with basil. Drizzle a generous amount of Marie's Roasted Tomato with Parmesan and Basil Vinaigrette over the salad and toss together. Serve and enjoy!

ROASTED GARLIC AND WHITE BEAN PUREE WITH THAI BASIL SHRIMP SALAD

Steps:

• In a casserole on medium heat, cook the bacon crisp then drain on paper towels. Leave bacon fat in casserole and add onions to brown, 6 to 8 minutes. Season and add thyme, roasted garlic, and beans. Stir, then add stock and chopped bacon, and bring to a boil. Check for flavor. Place cover ajar and simmer for 45 minutes until beans are very soft. Using a hand blender, puree the soup until smooth. Check again for seasoning.
• In a large pasta bowl, ladle soup and place crouton in the center. Place a small mound of the salad on the crouton and garnish with basil chiffonade.
• Wine Recommendation: Grosset, Clare Valley Riesling, Polish Hill, Australia, 1998
• In a hot skillet coated with oil, saute the shrimp and season. Cook 3 to 4 minutes until done and set aside.
• In a mixing bowl, whisk together, juice, chiles, shallot, fish sauce, sugar, and oil. Toss with warm shrimp and basil. Check for flavor.

CREAMY HERBED SHRIMP AND ROASTED RED PEPPER PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil.
• Whisk together the mayonnaise, parsley, scallions, sour cream, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
• Heat the oil in a medium skillet over medium-high heat until it shimmers. Add the shrimp, 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until just cooked through, about 3 minutes. Transfer to a plate and set aside.
• Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
• Add the shrimp, roasted red peppers and celery to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

TORTELLINI SALAD WITH SHRIMP, ARTICHOKES, AND ROASTED PEPPERS

Steps:

• In a small bowl, whisk together lemon juice, olive oil, salt and pepper.
• In a large bowl, combine all other ingredients. Add dressing and toss.
• Serve chilled or at room temperature.

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.

GRILLED SKIRT STEAK WITH SWEET ROASTED TOMATO SAUCE AND ROASTED SHRIMP, BLACK BEAN AND ORZO SALAD

Steps:

• For the steak: Sprinkle the skirt steak with salt and pepper.
• In a blender, add the orange juice, oil, cilantro, parsley, cumin and garlic and puree until smooth. Transfer the marinade to a large re-sealable plastic bag and add the steak. Seal the bag and shake gently to coat the steak. Marinate the steak in the fridge for 1 hour. Bring the steak to room temp before grilling.
• For the tomato sauce: Preheat the oven to 400 degrees F. On a baking sheet, toss the tomatoes, garlic and serrano with 1 tablespoon olive oil, salt, pepper and cumin. Roast in the oven for 10 minutes. Transfer to a blender and blend with the chicken stock.
• Heat the remaining 1 tablespoon olive oil in a saucepan over low heat and add the sauce from the blender. Add the agave and simmer for 5 minutes. Remove from the heat and set aside.
• For the salad: Spread the shrimp out on a baking sheet and drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper. Roast the shrimp in the oven until cooked through, 10 to 12 minutes. Set aside and let cool.
• Combine the beans, cucumber, onions, bell pepper, feta, parsley, cilantro, lime juice, poblano, serrano and garlic in a large bowl and toss to combine. Add the shrimp, orzo and the remaining 2 tablespoons olive oil. Stir together, taste and season with salt and pepper.
• To finish: Preheat a grill or grill pan to medium-high heat and grill the steak 4 to 5 minutes on each side for medium/medium-rare. Let rest, and then slice the steak and serve on top of the salad topped with tomato sauce.
• Cook's Note: If making this dish for children, you can limit the heat by substituting diced carrots for serrano chile peppers in the tomato sauce and the salad.
• This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

ROASTED ROSEMARY SHRIMP W/ARUGULA AND WHITE BEAN SALAD ON GARLIC

Steps:

• Preheat oven to 400°.
• To prepare shrimp, combine first 6 ingredients in a medium bowl; stir with a whisk. Add shrimp to bowl; toss well. Cover and refrigerate 10 minutes. Arrange shrimp on a jelly-roll pan. Bake at 400° for 10 minutes or until shrimp are done.
• To prepare salad, combine 2 tablespoons juice and next 4 ingredients (through 1/8 teaspoon pepper) in a large bowl; stir with a whisk. Add arugula, onion, and beans to bowl; toss well. Divide salad and shrimp evenly among 4 plates.
• To prepare garlic ciabatta: Heat olive oil in a small saucepan over medium-low heat. Add garlic clove; cook until garlic begins to turn golden, stirring frequently. Remove from heat. Discard garlic; stir in salt. Heat a grill pan over medium-high heat; coat pan with cooking spray. Add slices of ciabatta bread to pan; cook 2 minutes on each side or until lightly browned. Brush one side of each slice with garlic oil.

EDDIE'S GRILLED SHRIMP AND ROASTED RED PEPPER SALAD

Steps:

• In a food processor or blender, combine the roasted peppers, lemon zest and juice, garlic, green onions, olive oil, crushed red pepper and some salt and black pepper. Pulse until well combined.
• Pour half of the marinade over the shrimp and toss well. If desired, marinate the shrimp in the refrigerator for up to 30 minutes.
• Prepare a grill or grill pan for medium-high heat. Oil the grill grates.
• Remove the shrimp from the marinade and transfer to the grill. Grill on both sides until cooked through, about 2 minutes per side; the shrimp should be pink and firm.
• Transfer the remaining marinade to a saucepan with 1/4 cup water. Bring to a boil, then lower to a simmer; cook until slightly thickened, about 5 minutes.
• To serve: Make a small salad with arugula and mixed greens in the center of each plate. Top with grilled shrimp, and drizzle over the sauce. Scatter feta cheese and green onions over the top.

ROASTED SHRIMP, CORN, ORZO, LEMON, AND PARSLEY SALAD

Steps:

• 1. Preheat the oven to 400 degrees F.
• 2. Fill a large pot with water, add 1 tablespoon of salt, and bring the water to a boil. Boil (alternatively you can also steam or grill) the cleaned ears of corn for 10 minutes then remove them with tongs and set aside.
• 3. In the same boiling water, add the orzo and simmer for 8-9 minutes, stirring occasionally, until it's cooked al dente. While the pasta boils, cut the kernels off the corn using a sharp knife and set aside in a bowl. Once the orzo is ready (taste before deciding!) drain it and pour it into a large bowl.
• 4. Whisk together the lemon juice, olive oil, 2 teaspoons salt, and 1 teaspoon of pepper. Pour over pasta and stir well.
• 5. Place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through but do not overcook. They should just turn pink.
• 6. While the shrimp is cooking place the shaved onion, red wine vinegar and brown sugar in a microwave safe bowl, drizzle with olive oil and toss well. Cover and microwave on high for 10 minutes. This will slightly caramelize and soften the onions. Add the shrimp and the onions to the orzo.
• 7. Now add the parsley and basil, then season as needed with more salt, pepper and hot sauce. Toss well.
• 8. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving. Serve with lemon wedges (and more hot sauce for the guests to add as desired).

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.

SWEET SANTA BARBARA SHRIMP WITH ROASTED PORTOBELLO MUSHROOM AND HARICOTS VERTS SALAD WITH HEIRLOOM TOMATOES AND A BANYULS VINAIGRETTE

Steps:

• Chill 4 salad plates. Preheat the oven to 250 degrees F.
• In a medium sized bowl add the mushrooms, diced garlic, 1/4 cup extra-virgin olive oil, 1/4 cup balsamic vinegar, salt and pepper, mix all ingredients together until mushrooms are well coated. Place mushrooms, bottoms down, on a sheet pan, and roast in the oven for 45 minutes or until sweet, juicy, and tender. Remove from oven and dice. Meanwhile, Reduce the remaining 1 3/4 cups balsamic vinegar to a sweet glaze over low heat in a small saucepan.
• Cut the sweet onions in quarters, then slice the onion into very thin julienne. Make sure you slice them so the onion slices do not stick together. Shock the uncooked onions in an ice bath for 4 minutes, strain the onions from the ice bath, set aside.
• Mix the peppercress and baby lettuce together in a large bowl and set aside.
• Season shrimp with salt and pepper and sear in olive oil in a hot pan. Set aside.
• Using a small squirt bottle, or any small plastic container that will withhold a strong shake, add the Banyuls vinegar, mustard, lemon juice, salt, and pepper. Shake for 1 minute, until all is well mixed and salt has dissolved. Add the grapeseed and canola oil and shake again. Add the tomatoes, chives, shallots, haricots verts, and the shrimp to the lettuce mixture, and mix gently and slowly. Add the vinaigrette to lightly coat the coating to all the ingredients. Using chilled salad plates carefully place the salad in layers forming a nice small peak. Garnish with balsamic syrup and serve.

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 COCKTAIL SALAD

Steps:

• Preheat the broiler to high with a rack set 3-inches from the heat source.
• Toss the shrimp and asparagus with 1/4 cup ketchup, 2 tablespoons horseradish, oil, 1/4 teaspoon salt and a few grinds of pepper. Spread out on a rimmed baking sheet in one layer and broil, stirring once or twice, until the shrimp are just cooked through and lightly charred in spots along with the asparagus, about 6 minutes.
• Stir together the remaining 1/3 cup ketchup, the remaining tablespoon horseradish, the sour cream, lemon juice, and 3 tablespoons water. Stir in half of the parsley.
• Put an iceberg wedge on each of 4 plates and divide the shrimp and asparagus evenly among them. Drizzle with the dressing and sprinkle with the remaining parsley. Serve with lemon wedges on the side.

PASTA SALAD WITH SHRIMP, ROASTED PEPPERS, AND FENNEL

Steps:

• Whisk first 4 ingredients in large bowl to blend. Add remaining ingredients and toss to blend. Add enough reserved roasted pepper juices by tablespoonfuls to moisten if salad is dry. Season to taste with salt and pepper.

GRILLED SHRIMP & ROASTED CORN SALAD

Steps:

• Heat grill to medium-high heat.
• Thread shrimp onto skewers; place in shallow dish. Mix next 4 ingredients. Pour half over shrimp; turn to evenly coat shrimp. Pour remaining half over corn; turn to evenly coat corn.
• Grill shrimp and corn 3 to 4 min. or until shrimp turn pink, turning shrimp occasionally. Transfer shrimp to plate. Continue to grill corn 9 to 11 min. or until tender, turning occasionally. Remove from grill.
• Cut kernels from ears of corn; place in medium bowl. Remove shrimp from skewers. Add to corn with avocados, mayo and hot sauce; mix lightly.

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.