Classic Roasted Shrimp and Cranberry Salad
A refreshing and flavorful salad featuring roasted shrimp, dried cranberries, mixed greens, and a zesty orange vinaigrette.
Equipment
- Baking Sheet
- Large Bowl
- Small Bowl or Jar
- Whisk
- Oven
Ingredients
Main Ingredients
- 1 lb large shrimp peeled and deveined
- 1 Tbsp olive oil
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ¼ tsp sea salt
- ¼ tsp freshly ground black pepper
- 4 cups mixed baby greens arugula, spinach, baby kale
- ½ cup dried cranberries unsweetened preferred
- ½ cup thinly sliced cucumber
- ¼ cup thinly sliced red onion
- ¼ cup toasted sliced almonds
For the vinaigrette
- 3 Tbsp extra-virgin olive oil
- 2 Tbsp freshly squeezed orange juice or lemon for a sharper bite
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup adjust for sweetness
- Pinch sea salt and black pepper
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- In a medium bowl, toss the peeled and deveined shrimp with 1 tablespoon of olive oil, smoked paprika, garlic powder, sea salt, and black pepper until well coated.
- Spread the seasoned shrimp in a single layer on the prepared baking sheet. Roast for 8-10 minutes, or until the shrimp are pink and cooked through, turning once halfway.
- While the shrimp roasts, prepare the vinaigrette. In a small bowl or jar, whisk together the extra-virgin olive oil, orange juice, Dijon mustard, honey or maple syrup, and a pinch of salt and pepper.
- In a large serving bowl, combine the mixed baby greens, dried cranberries, sliced cucumber, and red onion.
- Add the roasted shrimp to the salad greens. Drizzle with the prepared vinaigrette and toss gently to combine.
- Garnish with toasted sliced almonds before serving. Serve immediately and enjoy this refreshing salad.
Notes
Adjust the sweetness of the vinaigrette to your preference by adding more or less honey/maple syrup. For a different flavor profile, try adding a sprinkle of feta cheese or goat cheese.