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Roasted Shrimp Salad

Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings 4 servings
Calories 250
A fresh and flavorful salad combining roasted shrimp with crisp cucumber, creamy avocado, and herbs, perfect for a light meal or appetizer.

Ingredients

Protein

  • 2 pounds raw jumbo shrimp (peeled and deveined)
  • 2 tablespoons olive oil (divided)

Vegetables

  • 1 large English cucumber (chopped)
  • 1 firm avocado (peeled and chopped)
  • 1 lime lime (juiced)
  • 1 clove garlic (minced)
  • 0.25 cup fresh chopped mint leaves
  • 2 tablespoons fresh chopped cilantro
  • to taste Salt (and pepper)

Instructions 

  • Preheat oven to 450°F. Toss shrimp with 1 tablespoon olive oil, season with salt and pepper, and roast for 5-7 minutes until pink. Cool.
  • Chop cucumber and avocado into 3/4-inch chunks. Combine in a bowl with garlic, mint, and cilantro.
  • Pour lime juice and remaining olive oil over the salad and toss to coat. Season with salt and pepper as needed.
  • Add cooled shrimp to the salad and toss gently. Chill until ready to serve.

Notes

Ensure not to overcook the shrimp to keep them tender and pink.
Calories: 250kcal
Cost: $15
Course: Salad
Cuisine: American
Keyword: shrimp