Roasted Shrimp Salad with Tomatoes and Olives

Name: Roasted Shrimp Salad with Tomatoes and Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons plus 1/2 cup extra-virgin olive oil; 1 tablespoon thinly sliced garlic plus 1 (peeled) clove; 1 pound peeled and deveined shrimp; Kosher salt and freshly ground black pepper; 1/2 teaspoon red pepper flakes; 1/4 cup white wine; 1 cup cherry or grape tomatoes, quartered; 1/4 cup pitted Nicoise olives, roughly chopped; 1/4 cup chopped flat-leaf parsley; 1/4 cup chopped fresh dill; 1/4 cup chopped green onions (white parts only); Zest and juice from 1 lemon; 1 tablespoon chopped fresh oregano, or 1/2 tablespoon dried Sicilian oregano; 4 slices multigrain bread

Servings: persons

2 tablespoons plus 1/2 cup extra-virgin olive oil
1 tablespoon thinly sliced garlic plus 1 (peeled) clove
1 pound peeled and deveined shrimp
Kosher salt and freshly ground black pepper
1/2 teaspoon red pepper flakes
1/4 cup white wine
1 cup cherry or grape tomatoes, quartered
1/4 cup pitted Nicoise olives, roughly chopped
1/4 cup chopped flat-leaf parsley
1/4 cup chopped fresh dill
1/4 cup chopped green onions (white parts only)
Zest and juice from 1 lemon
1 tablespoon chopped fresh oregano, or 1/2 tablespoon dried Sicilian oregano
4 slices multigrain bread

1
Add 2 tablespoons of the oil and the sliced garlic to a large skillet placed over medium-high heat.
2
Once the garlic is fragrant, add the shrimp and season with salt and pepper.
3
Add the red pepper flakes and saute for about 5 minutes, until the shrimp are cooked through.
4
Pour the white wine into the skillet and stir to dissolve bits stuck to pan.
5
Remove the pan from the heat.
6
Transfer the shrimp to a bowl and set aside to cool.
7
Combine the shrimp with the tomatoes, olives, parsley, dill, green onions, lemon zest and juice, the remaining 1/2 cup oil, and the oregano.
8
Season with salt and pepper, if necessary.
9
Grill the bread on both sides and lightly rub with the garlic clove.
10
Place the shrimp salad on top and serve open-faced.

216

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 14 ingredients. The key ingredients include: 2 tablespoons plus 1/2 cup extra-virgin olive oil, 1 tablespoon thinly sliced garlic plus 1 (peeled) clove, 1 pound peeled and deveined shrimp, Kosher salt and freshly ground black pepper, and more.

Yes, Roasted Shrimp Salad with Tomatoes and Olives 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!