Roasted Shrimp Salad

This refreshing Roasted Shrimp Salad combines the warmth of Indian spices with the crisp freshness of raw vegetables and fruit. The shrimp are marinated in garam masala, garlic, and lemon, then quickly sautéed to lock in flavor. Tossed with diced bell peppers, onions, and juicy tomatoes, the salad is elevated by the addition of sweet apple wedges and crunchy toasted almonds. It offers a delightful contrast of textures and a balanced profile of sweet, tart, and savory notes. Perfect for a light lunch or a healthy weeknight dinner, this dish is quick to prepare and serves four. It’s an excellent way to enjoy seafood with a global twist, bringing home-style comfort and aromatic spices to your table without heavy cooking.

Cooking Method: Roasting

Cuisine: Indian

Courses: Salads

Difficulty: Advanced

Servings: 4

Calories: 482.5

Description

This refreshing Roasted Shrimp Salad combines the warmth of Indian spices with the crisp freshness of raw vegetables and fruit. The shrimp are marinated in garam masala, garlic, and lemon, then quickly sautéed to lock in flavor. Tossed with diced bell peppers, onions, and juicy tomatoes, the salad is elevated by the addition of sweet apple wedges and crunchy toasted almonds. It offers a delightful contrast of textures and a balanced profile of sweet, tart, and savory notes. Perfect for a light lunch or a healthy weeknight dinner, this dish is quick to prepare and serves four. It’s an excellent way to enjoy seafood with a global twist, bringing home-style comfort and aromatic spices to your table without heavy cooking.

Directions

1
In a large bowl, combine the shrimp, 1 tablespoon of oil, 1 tablespoon of lemon juice, minced garlic, garam masala, and salt.
2
Toss thoroughly to ensure the shrimp are evenly coated with the marinade.
3
Cover the bowl and refrigerate for at least 15 minutes to allow the flavors to penetrate.
4
Heat the remaining 1 tablespoon of oil in a medium saucepan or skillet over medium heat.
5
Add the marinated shrimp to the pan and sauté for 3 to 4 minutes until they turn pink and are slightly browned.
6
Stir in the tomato purée (or ketchup) and cook for 1 minute while stirring constantly.
7
Transfer the cooked shrimp and sauce to a mixing bowl and allow to cool to room temperature.
8
Add the diced red bell pepper and diced red onion to the shrimp mixture and toss to combine.
9
Refrigerate the mixture until chilled, for about 15 minutes.
10
When ready to serve, add the quartered tomatoes, slit green chili peppers, chopped cilantro, toasted almonds, and apple wedges to the bowl.
11
Gently toss all ingredients together.
12
Divide the mixed salad greens among four plates and top with the shrimp salad mixture.
13
Garnish with lemon wedges and serve immediately.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 482.5kcal

% Daily Value *
Total Fat 23.8g37%
Saturated Fat 5.0g25%
Cholesterol 11.8mg4%
Sodium 5148.1mg215%
Total Carbohydrate 66.6g23%
Dietary Fiber 27.8g112%
Sugars 6.8g
Protein 23.1g47%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/roasted-shrimp-salad/