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Grilled Shrimp Salad Recipe
Today's grilled shrimp salad is a feast for your eyes and tastebuds. The flavors and textures of grilled shrimp work harmoniously with fruits and vegetables, creating a diverse and balanced dish.
- cook TIME 15 mins
- prep TIME 10 mins
- total TIME 25 mins
Course: Side DishCuisine: Global
Servings: 4 servings
Calories: 217 kcal
Author: Tuyet Pham, Luna Regina
Ingredients (16)
- 6 oz peeled shrimp from 12 oz whole
- 4 oz arugula
- 6 oz orange peeled, sliced
- 1 oz beet sliced
- 2 oz cucumber halved, sliced
- 3 tbsp olive oil divided to 1 tbsp, 2 tbsp
- 1 tbsp white wine vinegar
- 1 tbsp lemon juice
- 1 tsp honey
- 1 tsp traditional Dijon mustard
- 1 tsp Cajun seasoning
- 1/2 tsp pepper
- 1/2 tsp paprika
- 1/2 tsp garlic minced
- 0.5 oz shredded parmesan cheese
- 2 tbsp parsley chopped, divided
INSTRUCTIONS
1
Marinate the shrimp with 1/4 tsp pepper, 1/2 tsp paprika, 1 tbsp olive oil, 1/2 tsp garlic, 1 tsp Cajun seasoning, and 1 tbsp parsley.
2
Place the shrimp on a baking tray. Bake for 12 minutes at 450°F.
3
Make the dressing: Mix 2 tbsp olive oil, 1/4 tsp pepper, 1 tbsp parsley, 1 tsp mustard, 1 tbsp white wine vinegar, 1 tbsp lemon juice, and 1 tsp honey.
4
Take the shrimp out and let them rest.
5
Arrange the salad: Place the arugula, cucumber, beet, orange, and parmesan on a large serving plate.
6
Drizzle the dressing on top. Enjoy.
Nutrition
Serving: 1 serving | Calories: 217kcal | Fat 12g | Saturated Fat 2g | Polyunsaturated Fat 1g | Monounsaturated Fat 8g | Cholesterol 140mg | Sodium 282mg | Potassium 479mg | Carbohydrate 10g | Fiber 2g | Sugar 7g | Protein 20g | Vitamin A 1087IU | Vitamin C 32mg | Calcium 170mg | Iron 1mg