Healthy Shrimp Salad Recipe
- cook TIME 30 mins
- prep TIME 20 mins
- total TIME 50 mins
Ingredients (16)
- 10 oz raw shrimp
- 4 oz romaine chopped
- 4 oz European cucumber chopped
- 4 oz cherry tomatoes halved
- 4 oz avocado cubed
- 6 oz bell pepper
- 2 oz roasted corn
- 1 tsp garlic chopped
- 2 1/2 tbsp olive oil
- 1/4 tsp salt divided
- 1/4 tsp ground pepper divided
- 1 tbsp fresh parsley chopped
- 1/2 tsp lemon zest
- 2 tbsp lemon juice
- 1/2 tsp traditional Dijon mustard
- 1/2 tbsp honey
INSTRUCTIONS
Peel and devein 10 oz shrimp.
Add 1 tsp parsley, 1 tsp garlic, 1/2 tsp lemon zest, 1/8 tsp salt, and 1/8 tsp pepper to a small bowl and stir. Add shrimp and let marinate for 10 minutes.
Preheat the oven to 400°F. Roast 6 oz bell peppers for 15-20 minutes. Once done, move the cooked peppers to a plate. Then put the shrimp on the same baking sheet used and roast for about 3 minutes on each side.
Then put the shrimp on the same baking sheet used and roast for about 3 minutes on each side.
Cut the roasted bell peppers into 1-inch pieces and save for assembly.
In a small bowl, whisk together 1/8 tsp remaining salt, 1/8 remaining tsp pepper, 2 1/2 tbsp olive oil, 1/2 tsp mustard, 12/ tbsp honey, and 2 tbsp lemon juice.
In a large salad bowl, combine 4 oz cucumber, 4 oz tomatoes, 4 oz romaine lettuce, roasted bell peppers, 4 oz avocado, 2 oz corn, and shrimp. Toss well with the dressing. Serve immediately.
Shrimp salad is often served slightly chilled, but it's fine to keep the dish at room temperature too (just don't leave it out for more than 2 hours).
Once drizzled with the dressing, the salad should be served right away to maintain the crispness of the lettuce.