Have you reached the point yet this week that you’ve resolved to actually keep your resolutions? I didn’t go berserk-o on mine. I have many friends who are enjoying a maniacal cleanse of beverages only for 30 days. I’m not that girl. I like to eat. I would rather eat my veggies than drink them. So for all of you, like me, that have resolved to simply eat cleanly, Paleo, vegan or vegetarian (see alternatives for shrimp below) or even just gluten-free, this is a recipe for you.
What Veggies to Use for Roasted Shrimp and Shaved Veggies
You can use almost any firm vegetable that you have available. I created this recipe in the late spring, but this time of year instead of squash (which isn’t locally available or fresh this time of year in the US), you can use kohlrabi, watermelon radishes (or any other radish), fennel, turnips, golden beets, candy cane (or Chioggia) beets, broccoli and caulfiflower stems or even raw butternut squash. I like it colorful, so instead of butternut squash or gold beets I would use some of the other things since carrots already cover the yellow/orange segment of the color wheel in this recipe. Wondering why no regular purple beets? Because your entire dish will be magenta, but if you like that and that’s what you have, then go ahead and use them.
Can I Make This Roasted Shrimp Salad if I’m Vegan
If you are not eating meat right now, use lentils and nuts instead of the shrimp. If you are eating paleo, use spaghetti squash or skip the pasta altogether and double the salad ingredients.
Roasted Shrimp with Shaved Veggie Salad
For Paleo eaters, use spaghetti squash instead of the pasta. For gluten-free, use GF noodles (I used Trader Joe’s corn pasta) and for Vegan or vegetarians, leave out the shrimp and toss in some nuts.
- Salad Ingredients:
1 yellow squash, shaved, shredded or julienned
1 medium cucumber, shaved, shredded or julienned
1 carrot, shaved, shredded or julienned
3 green onions, thinly sliced
1/4 head of cabbage, shredded (you can leave this out and use extra shredded veggies)
a large handful each of basil,cilantro and mint leaves (or any combination of those that you have available), roughly chopped
8 oz gluten-free spaghetti, cooked and rinsed in cold water
- Dressing Ingredients:
2 limes, juiced and zested
2 tbsp coconut aminos, tamari, or soy sauce
2 tbsp sesame oil
2 tbsp honey or maple syrup
1 1″ piece of ginger
1-2 tsp chile garlic sauce (to taste)
2 garlic cloves, minced
- Roasted Shrimp:
1 lb of medium shrimp (31-40 ct)
sea salt to taste
toasted slice almonds and black or toasted white sesame seeds for garnish, optional
- For the salad:
- Combine all the veggies and herbs in a large bowl. Toss with the cooked and cooled spaghetti.
- To make the dressing and shrimp marinade:
- In a small bowl, whisk together the lime zest and juice, tamari sauce, sesame oil, agave nectar, and chile garlic sauce if using. Remove 1/3 cup of this mixture and toss with the shrimp. Marinate for 10 minutes only. (Any longer and the shrimp will start cooking in the lime juice.)
- Whisk the ginger and garlic into the remaining dressing and toss with the salad.
- To roast the shrimp:
- Heat broiler. Drain the shrimp and pat dry with paper towel. On a foil lined cookie sheet, arrange the shrimp in a single layer and sprinkle with sea salt. They will most likely be brown or grey before being cooked, like this:
- Broil for 3-5 minutes or until the shrimp curl up and turn pink, like this:
- Turn them over and cook until they brown a bit on the other side (just a minute or two).
- To serve, place a mound of the salad in a shallow bowl and top with shrimp, sliced almonds and sesame seeds.
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