Roasted Shrimp Salad
by Sommer Collier — last updated on Aug 2, 2021 This chunky and chilled roasted shrimp salad is my go-to when I want something light and packed with flavor. The juicy roasted shrimp pair perfectly with the crunchy cucumbers and creamy avocado all dressed in a garlic lime sauce, making it a delicious quick meal or party appetizer.
This roasted shrimp salad is one of those meals that’s deliciously satisfying yet light and refreshing at the same time. It’s loaded with chunky roasted shrimp that’s mixed together with fresh cucumber and creamy pieces of avocado, all coated in a zesty garlic lime vinaigrette. Of course, I love it as a quick weeknight meal, but it also makes an impressively elegant appetizer for your next dinner party. This shrimp salad offers the cool crisp appeal of ceviche, yet with firm perky pink cooked shrimp. Like my cilantro lime shrimp pasta, this recipe delivers bold flavors with very little effort and it’s a dish I keep coming back to time after time.
Michael – ⭐⭐⭐⭐⭐ Thank you so much for this recipe! It is so easy, I’ve made it many times, wouldn’t change a thing. Definitely my “go to” appetizer! LOVE IT!!!
Table of Contents
Sommer’s Recipe Highlights
Fresh Ingredients – This light and satisfying shrimp salad is made with freshest ingredients, including juicy shrimp, creamy avocado chunks and chilled cucumbers all dressed in a delicious lime sauce.
Make-Ahead Friendly – I absolutely love making this recipe ahead of time, because as the flavors soak and meld together, it actually tastes even better! Plus, this is great for meal prepping.
Quick & Easy – This chilled and delicious shrimp salad comes together in just 20 minutes, making the perfect recipe for when you’re short on time.
Key Ingredients and Tips
- Shrimp – For the base of this dish, I always use jumbo sized shrimp that I make to sure to peel and devein before roasting.
- Cucumber – English cucumber adds the perfect amount of crunch and texture to this dish.
- Avocado – I always use ripened avocado so that every chunk is perfectly creamy.
- Lime juice – To get that tangy flavor profile, I squeeze some fresh lime into the dressing.
- Garlic – Just a little bit of fresh minced garlic adds a ton of depth to every bite.
- Herbs – I use fresh mint leaves and cilantro for some herbiness.
How to Make
Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Prep – To get started, I preheat the oven to 450 degrees Fahrenheit and then I drizzle some olive oil over the peeled and deveined shrimp. Once they’re all coated, I spread them out onto a baking sheet and season them with some salt and pepper.
Roast – Then I bake the shrimp for a couple of minutes, until they’re pink.
Chop – In a bowl, I toss in some chopped cucumbers and avocado chunks. Then I add in the minced garlic, cilantro, mint and I cover that all up with some olive oil and freshly squeeze lime juice. I use a set of tongs to mix these all up really well making sure not to crush the avocado.
Chill – Finally, I add in the cooled shrimp and chill before serving.
Recipe Variations
- Mango – Mix in some chopped mango for a tropical and fruity twist.
- Onion – Sometimes I like to add in thinly sliced red onion for crunch and added savoriness.
- Heat – Sprinkle in some crushed red pepper flakes for some added heat.
- Greens – To make this into more of a salad, mix in some leafy greens like arugula.
Serving Suggestions
Roasted Shrimp Salad is a dinner I might make on a sultry summer evening and serve up at dinner parties to impress my guests. Here are some of my favorite ways to enjoy it:
- Paired with a chilled glass of white wine.
- Scooped into small individual cups.
- Served with a handful of pita chips.
- Plated over some basmati rice for a fuller meal.
Storing
Place leftover shrimp salad into an airtight container and store in the refrigerator for up to 2 days. Before serving it, bring it to room temperature and add a squeeze of fresh lime juice to liven it up.
Frequently Asked Questions
Yes, just make sure to thaw it before baking.
When the shrimp is cooked through, it will turn pink and curl up into the shape of the letter “c”.
Make sure to cover it in some fresh lime or lemon juice so that it doesn’t brown.
For More Appetizer Recipes Be Sure to Try:
Help Me Spread the Word about this Fabulous Free Recipe! Sharing this recipe link on Pinterest and Facebook is super impactful, and I greatly appreciate it! Find the share buttons below the recipe form.
Roasted Shrimp Salad
Video
Ingredients
- 2 pounds raw jumbo shrimp, peeled and deveined
- 2 tablespoons olive oil, divided
- 1 large English cucumber, chopped
- 1 firm avocado, peeled and chopped
- 1 lime, juiced
- 1 clove garlic, minced
- 1/4 cup fresh chopped mint leaves
- 2 tablespoons fresh chopped cilantro
- 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.
Thank you so much for this recipe! It is so easy, I’ve made it many times, wouldn’t change a thing. Definitely my “go to” appetizer! LOVE IT!!!
Made for a luncheon and it was super yummy!