Seared Shrimp Salad with roasted veggies, crisp greens, marinated artichoke hearts, crumbled feta, and a creamy green goddess dressing drizzled overtop. This summer salad is light, fresh, and exciting with a melody of savory flavors and varying textures!
This seared shrimp salad is proof that eating your greens can be fun and tasty too! All it takes is adding the right mix-ins for an insanely delicious salad that checks all the boxes. Healthy, easy, and sure to please. Prep these ingredients ahead of time to have on hand for a quick & nutritious meal.
For more shrimp + salad deliciousness, check out this Grilled Shrimp Caesar Salad. A fresh and flavorful twist on a classic caesar salad. The charred lettuce and grilled shrimp skewers pair perfectly with the creamy homemade caesar dressing for a tasty summer meal!
Ingredients for Seared Shrimp Salad
Shrimp – You’ll want 1 lb, peeled & deveined with tails removed (I used size 22-25 ct)
Asparagus – Be sure to remove/break off the end of the asparagus as they’re fibrous and chewy.
Artichoke Hearts – Any canned and marinated artichoke hearts will work for this salad. I usually buy them in quarters so it’s quick & easy to toss them in!
Zucchini – a great Summer vegetable to add to this salad, you can also substitute yellow squash.
Red Bell Pepper – I like roasted red peppers for their rich flavor and added texture they add to this salad.
Feta – I like the feta you buy in the brine and then cut into cubes. I find it has the most tang and flavor to it but any variety will do. There are even some dairy-free, vegan feta products out there too!
How to Make Seared Shrimp & Roasted Veggie Salad
- Cook shrimp: Pat peeled & deveined shrimp dry with a paper towel and add to a medium mixing bowl. Sprinkle with kosher salt, chili powder, smoked paprika, and cayenne, and stir until coated. Drizzle with 1 tbsp of olive and stir again until evenly combined. Preheat a medium cast iron skillet to medium heat and add remaining 1 tbsp of olive oil. Once olive oil is shimmering and hot, add your shrimp in an even layer, making sure they are not touching. Cook for 2-3 minutes per side until shrimp are browned and tightly curled. Flip over, and cook for an additional 2-3 minutes on the other side. Leave shrimp to cook without touching /moving as this will help them brown nicely! Cook in batches as needed to ensure the pan is not overcrowded. Remove shrimp from the pan and set aside.
- Cook veggies: Preheat oven to 400F and line a large baking tray with parchment paper. Add cut vegetables to a large bowl and sprinkle with salt and olive oil. Stir to combine. Spread vegetables in an even layer on the parchment-lined baking tray. Move to the oven and bake for 20 – 25 minutes, or until veggies are cooked. Set aside.
- Assemble Salad: To a large bowl add lettuce and baby arugula. Top with roasted veggies, marinated artichoke hearts, seared shrimp, cubed feta, and roasted sunflower seeds. Drizzle with desired amount of dressing. Serve immediately and enjoy!
Green Goddess Dressing
I love making homemade salad dressings and this Green Goddess Dressing is definitely a favorite! The fresh basil, cilantro, and scallions really stand out and make this a really versatile and vibrant topping for not only salads, but also bowls, tacos, or quesadillas.
It’s so easy to prep a batch at the start of the week to make quick & healthy meals whenever needed. And when prepped alongside this seared shrimp & roasted veggie salad, it goes together perfectly!
A few notes for this green goddess dressing:
- I use Fage 5% Greek Yogurt for ultimate thick & creamy consistency.
- To keep this dairy-free, substitute with a vegan Greek yogurt option.
- If you don’t like cilantro, swap it with parsley or dill (adjust amount as needed)
- Use 1/2 tsp garlic powder if you don’t have fresh garlic.
More Healthy Shrimp Recipes
Spicy Shrimp Tacos with Green Goddess Slaw – Spicy, seared shrimp with green goddess slaw, crumbly feta, and creamy avocado all wrapped in a warm tortilla. Fresh, light, and oh-so-delicious.
Shrimp Spring Rolls with Peanut Sauce – Crisp veggies, seared shrimp, and fresh greens wrapped in rice paper with a creamy peanut sauce for dipping or drizzling overtop.
If you try this recipe, please let me know by leaving a comment and rating in the boxes below! I always love to hear from you, and it also helps other people find this recipe when they search online for the BEST Seared Shrimp Salad 🙂
Ingredients
Green Goddess Dressing:
- 2 scallions washed & roots cut off
- ½ cup fresh cilantro loosely packed leaves & tender stems
- ¼ cup fresh basil leaves loosely packed leaves
- ¼ cup full fat greek yogurt
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 tbsp water
- 2 cloves garlic
- ½ tsp kosher salt + move to taste
Seared Shrimp:
- 1 lb shrimp peeled & deveined with tails removed (I used size 22-25 ct)
- 1 tsp chili powder
- ¾ tsp kosher salt
- ½ tsp smoked paprika
- ¼ tsp cayenne
- 2 tbsp olive oil divided
Grilled Veggies
- ½ red bell pepper seeded & cut into 1” pieces
- 1 small zucchini cut into half moons
- ½ bunch asparagus ends removed and cut into 1” pieces
- 1 tsp kosher salt
- 2 tbsp olive oil
Salad:
- 5 cups butter lettuce 1, 4.5oz container
- 2 cups baby arugula
- 1 cup marinated quartered artichoke hearts 1, 6.5oz container
- ½ cup feta cubed
- ⅓ cup roasted sunflower seeds
Instructions
- Make your dressing: blend all ingredients with a handheld blender until smooth. Set aside.
- Cook shrimp: Pat peeled & deveined shrimp dry with a paper towel and add to a medium mixing bowl. Sprinkle with kosher salt, chili powder, smoked paprika, and cayenne, and stir until coated. Drizzle with 1 tbsp of olive and stir again until evenly combined. Preheat a medium cast iron skillet to medium heat and add remaining 1 tbsp of olive oil. Once olive oil is shimmering and hot, add your shrimp in an even layer, making sure they are not touching. Cook for 2-3 minutes per side until shrimp are browned and tightly curled. Flip over, and cook for an additional 2-3 minutes on the other side. Leave shrimp to cook without touching /moving as this will help them brown nicely! Cook in batches as needed to ensure the pan is not overcrowded. Remove shrimp from the pan and set aside.
- Cook veggies: Preheat oven to 400F and line a large baking tray with parchment paper. Add cut vegetables to a large bowl and sprinkle with salt and olive oil. Stir to combine. Spread vegetables in an even layer on the parchment-lined baking tray. Move to the oven and bake for 20 – 25 minutes, or until veggies are cooked. Set aside.
- Assemble Salad: To a large bowl add lettuce and baby arugula. Top with roasted veggies, marinated artichoke hearts, seared shrimp, cubed feta, and roasted sunflower seeds. Drizzle with desired amount of Green Goddess dressing. Serve immediately and enjoy!
Notes
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So Delicious!!!