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A vibrant roasted shrimp and cranberry salad with fresh greens and a light dressing.

Classic Roasted Shrimp and Cranberry Salad

This classic roasted shrimp and cranberry salad is a delightful blend of succulent roasted shrimp, tart cranberries, and crisp greens, all tossed in a bright lemon vinaigrette. It's a perfect light meal or appetizer that's both flavorful and satisfying.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 people
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Roasted Shrimp
  • 12-15 count large shrimp, peeled and deveined about 1 pound
  • 2 tablespoons olive oil divided (plus extra for dressing)
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon smoked paprika or regular paprika
Salad
  • 4 cups mixed greens baby spinach, arugula, and romaine work well
  • ½ cup dried cranberries unsweetened if possible
  • ¼ cup sliced almonds lightly toasted
  • ½ cup thinly sliced red onion optional for a bite
  • ½ cup cucumber, diced optional, adds crunch
  • ½ count orange, segmented and cut into bite-size pieces optional, brightens the dish
1
  • 3 tablespoons freshly squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or agave for a vegan version
  • ¼ cup extra-virgin olive oil
  • Pinch sea salt
  • Pinch black pepper

Equipment

  • Baking sheet
  • Parchment paper
  • Medium bowl
  • Small bowl
  • Whisk
  • Large salad bowl

Method
 

Preparation
  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, toss the shrimp with 1 tablespoon of olive oil, sea salt, black pepper, and paprika.
  3. Spread the seasoned shrimp in a single layer on the prepared baking sheet and roast for 8-12 minutes, or until pink and cooked through; set aside to cool slightly.
  4. While the shrimp roasts, prepare the dressing by whisking together lemon juice, Dijon mustard, honey, olive oil, salt, and pepper in a small bowl.
  5. In a large salad bowl, combine mixed greens, dried cranberries, toasted almonds, red onion (if using), cucumber (if using), and orange segments (if using).
  6. Add the cooled roasted shrimp to the salad bowl and pour the dressing over the ingredients.
  7. Toss gently to combine all ingredients evenly and serve immediately.

Notes

For extra flavor, marinate the shrimp for 15-20 minutes before roasting. You can also add other vegetables like cherry tomatoes or avocado.