Vegetable Shrimp Salad Recipes

SHRIMP VEGGIE SALAD

Steps:

• Combine the first nine ingredients in a large bowl. Gently stir in avocado. Serve immediately.

GRILLED SHRIMP AND VEGETABLE SALAD

Steps:

• Preheat a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the romaine lettuce, corn, zucchini and shrimp with olive oil. Season with salt and pepper. Grill the romaine lettuce, turning occasionally, until crisp-tender and browned in spots, about 2 minutes. Grill the corn and zucchini for 2 minutes on all sides until crisp-tender.
• Grill the shrimp for about 2-3 minutes on each side until the meat is opaque and cooked through.
• Coarsely chop the grilled lettuce and place in a large salad bowl. Using a sharp knife, remove the kernels from the corn and add to the salad bowl. Chop the zucchini into 1/2-inch pieces and add to the bowl. Cut the shrimp into 1/2-inch pieces and add to the bowl. Add the butter lettuce, tomatoes and avocado to the bowl.
• In a small bowl, whisk together the lemon juice, olive oil and agave nectar until smooth. Season with salt and pepper, to taste.

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 SALAD

Steps:

• In a blender, combine the dressing and the avocado, and puree until smooth.
• In a medium bowl, combine the shrimp, cucumber, celery, lemon juice, 1/2-teaspoon salt, pepper to taste, and about 5 tablespoons of the dressing.
• On a large platter or individual plates arrange the asparagus and tomatoes. Make a bed of lettuce and top with the shrimp salad. Sprinkle with the chives and serve the salad with the remaining dressing on the side.
• Cook's Note: Substitute 3 cups other cooked seafood, such as crabmeat, crawfish tails, or lobster.
• Combine the anchovies, mayonnaise, sour cream, chives, parsley, tarragon, basil, shallots, lemon juice, and the 1/4-teaspoon of salt in a blender. Puree to make a smooth dressing. Season to taste with salt and pepper. Use now or store, covered, in the refrigerator, for up to 2 days.
• Yield: 1 1/4 cups
• Copyright 2001 Television Food Network, G.P. All rights reserved

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.

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.

SUPER SHRIMP AND VEGGIE PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and rinse in cold water.
• In a large bowl, combine pasta, green pepper, red pepper, onion, celery, olives and shrimp. In a separate bowl mix together: salad dressing, mustard, sugar, vinegar, salt and pepper; pour over salad. Can be served immediately, but best when chilled a few hours.

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.