Broiled Shrimp And Veggie Salad Recipe

Name: Broiled Shrimp And Veggie Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds large shrimp, peeled and deveined; 6 tablespoons extra-virgin olive oil; 1/4 cup lemon juice; 2 tablespoons Worcestershire sauce; 4 cloves garlic, minced; 2 teaspoons dried oregano; 1 teaspoon kosher salt; 1/4 teaspoon ground black pepper; cooking spray; 1 (15 ounce) can chickpeas, drained and rinsed; 1 1/2 cups cherry tomatoes; 1 English cucumber, chopped; 1 red onion, chopped; 8 cups chopped romaine lettuce; 1 cup crumbled feta cheese; 1/4 cup chopped fresh parsley

Servings: persons

2 pounds large shrimp, peeled and deveined
6 tablespoons extra-virgin olive oil
1/4 cup lemon juice
2 tablespoons Worcestershire sauce
4 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
cooking spray
1 (15 ounce) can chickpeas, drained and rinsed
1 1/2 cups cherry tomatoes
1 English cucumber, chopped
1 red onion, chopped
8 cups chopped romaine lettuce
1 cup crumbled feta cheese
1/4 cup chopped fresh parsley

1
Put shrimp in a large resealable plastic bag. Whisk olive oil, lemon juice, Worcestershire sauce, garlic, oregano, salt, and black pepper in a small bowl. Reserve 1/2 cup marinade for vegetables; pour remainder over shrimp and turn to coat. Seal bag. Marinate for 10 minutes.
2
Preheat oven to 450 degrees F (230 degrees C). Place 1 rack in center position and another 4 inches from broiler. Line a baking sheet with aluminum foil and spray with cooking spray.
3
Toss chickpeas, tomatoes, cucumber, and onion with reserved 1/2 cup marinade on the prepared baking sheet and spread in an even layer.
4
Roast on center rack until vegetables begin to pucker and brown, 15 to 20 minutes.
5
Remove baking sheet from oven and turn oven to broil. Push vegetables to the middle of the pan. Remove shrimp from marinade, allowing excess liquid to drip off, brush off garlic, and set on top of vegetables. Discard marinade.
6
Broil shrimp on top rack, flipping once, until bright pink and cooked through, 1 to 2 minutes per side.
7
Serve shrimp and vegetables with pan juices on top of romaine lettuce; top with feta cheese and parsley.

646

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 pounds large shrimp, peeled and deveined, 6 tablespoons extra-virgin olive oil, 1/4 cup lemon juice, 2 tablespoons Worcestershire sauce, and more.

Yes, Broiled Shrimp And Veggie Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Broiled Shrimp And Veggie Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions