Best 3 Shrimp Veggie Salad Recipes

Shrimp veggie salad is a refreshing and flavorful dish that is perfect for a light lunch or dinner. It is packed with a variety of healthy ingredients, including shrimp, vegetables, and a light dressing. The shrimp provide a good source of protein, while the vegetables add vitamins, minerals, and antioxidants. The dressing helps to bring all of the flavors together and adds a touch of acidity. This salad is also easy to make, making it a great option for busy weeknights.

Here are our top 3 tried and tested 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

ROASTED SHRIMP AND VEGGIE SALAD

Roasted shrimp and veggie salad image

Categories Shellfish

Number Of Ingredients 16

Ingredients

1 cups cherry tomatoes sliced
1 cup carrots shredded
1 cup yellow bell pepper diced
1 cup red onion diced
1 cup asparagus diced
1 pound shrimp
1 olive oil drizzle
1 chili powder
1 salt
1 pepper
1 lime juice
1 large handful of mixed greens
1 FOR CHILI LIME DRESSING:
3 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon honey

Steps:

preheat oven 400 degrees
add cut veg to baking sheet lined with parchment paper. drizzle in olive oil and sprinkle with seasonings. Bake 10 min
move veg to side and make space in center to add shrimp in single layer. drizzle with olive oil and sprinkle with seasoning and lime juice t your preference. Bake 5-8 min. until shrimp is fully cooked.
mix dressing ingredients in small bowl
in large bow, combo mixed greens, roasted shrimp, veggies and vinaigrette dressing together
serve!
Chili Lime Vinaigrette Dressing: 3 tablespoons lime juice 2 tablespoons olive oil 1 tablespoon honey ½ teaspoon chili powder Salt, to taste Pepper, to taste

Tips:

Use fresh ingredients: The fresher the ingredients, the more vibrant and flavorful your salad will be. Look for crisp vegetables, succulent shrimp, and herbs that are still fragrant.
Choose a variety of vegetables: This will add color, texture, and nutrients to your salad. Some good options include leafy greens, tomatoes, cucumbers, carrots, bell peppers, and broccoli.
Don't overcook the shrimp: Shrimp cooks quickly, so be careful not to overcook it. Otherwise, it will become tough and rubbery. Cook the shrimp for just a few minutes until it is pink and opaque.
Use a light dressing: A heavy dressing will weigh down the salad and make it less refreshing. A simple vinaigrette or lemon-herb dressing is a good choice.
Add some crunch: Nuts, seeds, or crispy vegetables can add a nice crunch to your salad. This will make it more interesting to eat.

Conclusion:

Shrimp veggie salad is a light, refreshing, and flavorful dish that is perfect for a summer meal. It is also a good source of protein, vitamins, and minerals. With a little planning, you can easily make a delicious shrimp veggie salad at home. So next time you are looking for a healthy and satisfying meal, give this recipe a try!