Garlic Lime Roasted Shrimp Salad
User Reviews
5
Garlic Lime Roasted Shrimp Salad
Description
The Garlic Lime Roasted Shrimp Salad features jumbo shrimp roasted at a high temperature until just pink and tender, ensuring they maintain a pleasant texture without overcooking. The shrimp are cooled and then mixed into a vibrant salad composed of chopped cucumber and avocado, which add crispness and creaminess respectively. Fresh herbs like mint and cilantro, along with minced garlic and lime juice, lend a fresh and zesty flavor profile.
This salad is prepared with simple ingredients and emphasizes balanced freshness. The lime juice and olive oil dressing lightly coats the ingredients, avoiding heaviness. It is served chilled, making it a refreshing option for a light lunch or first course.
For serving, presenting the salad in individual cups can add elegance and ease at gatherings. This also allows portion control and an attractive presentation. The recipe suggests chilling the combined salad before serving to meld flavors.
Ingredients
- 2 pounds Shrimp peeled and deveined, raw, jumbo
- 2 tablespoons olive oil divided
- 1 cucumber chopped, large English
- 1 avocado peeled and chopped, firm
- 1 lime juiced
- 1 clove garlic minced
- 1/4 cup mint fresh, chopped leaves
- 2 tablespoons cilantro fresh, chopped
- salt and pepper
Instructions
- Preheat the oven to 450 degrees F. Line a large rimmed baking sheet with parchment paper. Pour the shrimp onto the baking sheet and drizzle with 1 tablespoon olive oil. Toss the shrimp in the oil and spread them out on the baking sheet. Sprinkle generously with salt and pepper.
- Roast the shrimp in the oven for 5-7 minutes, until pink. They should still be in the shape of C's. If they shrink to O's, you've overcooked them. Cool the shrimp on the baking sheet.
- Meanwhile, chop the cucumber and avocado in 3/4-inch chunks. Place the cucumber, avocado, minced garlic, chopped mint leaves, and cilantro in a salad bowl. Pour the lime juice and 1 tablespoon olive oil over the salad and toss well to coat. Taste, then salt and pepper as needed.
- Once the shrimp have cooled to room temperature, toss them into the salad. Cover and chill until ready to serve.
Notes
- Serve the salad in individual cups for a refined presentation at events or meals.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 155 kcal
% Daily Value*
| Serving | 6ounces | |
| Calories | 155kcal | 8% |
| Carbohydrates | 3g | 1% |
| Protein | 19g | 38% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 228mg | 76% |
| Sodium | 707mg | 29% |
| Potassium | 227mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 0g | 0% |
| Vitamin A | 115IU | 2% |
| Vitamin C | 9mg | 10% |
| Calcium | 144mg | 14% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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