Roasted Shrimp Salad with Tomatoes and Olives Recipe

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.

No additional tips available.

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

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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.

Roasted Shrimp Salad with Tomatoes and Olives

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