Shrimp and roasted vegetable salad is a delectable and vibrant dish that brings together the flavors of the sea and the garden. The combination of succulent shrimp, tender roasted vegetables, and a tangy dressing creates a symphony of textures and tastes that will tantalize your palate. Whether you're looking for a light and refreshing lunch or a hearty and satisfying dinner, this salad is sure to impress.
Here are our top 2 tried and tested recipes!
SHRIMP AND ROASTED VEGETABLE SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
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
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.
Tips:
- Choose the freshest shrimp possible. Look for shrimp that are firm and have a slight briny smell. Avoid shrimp that are slimy or have a strong fishy odor.
- Roast the vegetables until they are slightly caramelized. This will bring out their natural sweetness and flavor.
- Use a light and flavorful dressing. A simple vinaigrette or lemon-herb dressing is a good choice.
- Serve the salad immediately after it is made. This will prevent the vegetables from becoming soggy.
Conclusion:
Shrimp and Roasted Vegetable Salad is a delicious and healthy meal that is perfect for a light lunch or dinner. It is packed with flavor and nutrients, and it is easy to make. With a few simple tips, you can make this salad even more delicious and enjoyable.
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