Use an array of colorful tomatoes to make this healthy shrimp salad pop. Cooking the shrimp with fresh herbs and garlic infuses them with flavor without coming off too strong for a light dinner salad that's perfect for summer entertaining. Source: EatingWell Magazine, June 2019

Nina Compton
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F.

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  • Toss shrimp with oil, thyme and garlic on a rimmed baking sheet. Sprinkle with salt and pepper. Bake until the shrimp are pink and firm, 8 to 10 minutes.

  • Transfer the shrimp to a large bowl (discard thyme and garlic). Add lemon juice and stir to coat. Gently stir in cucumber, tomatoes and basil. Arrange the shrimp and vegetables in a serving bowl. Serve drizzled with any dressing left in the bowl and garnish with more basil, if desired.

Tips

Note: At her restaurant, Compère Lapin in New Orleans, CHEF NINA COMPTON pairs culinary inspiration from her Caribbean upbringing with Louisiana's indigenous ingredients, such as the shrimp in this salad. The Top Chef finalist chooses Louisiana wild gulf shrimp for their sweeter flavor.

Nutrition Facts

290 calories; 15.1 g total fat; 2.2 g saturated fat; 228 mg cholesterol; 322 mg sodium. 810 mg potassium; 10.2 g carbohydrates; 2 g fiber; 5 g sugar; 30.5 g protein; 1208 IU vitamin a iu; 25 mg vitamin c; 29 mcg folate; 138 mg calcium; 2 mg iron; 81 mg magnesium;

Reviews (6)

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6 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/02/2019
Loved the concept. I poached the shrimp vs. roasting. Pot of boiling water and added lemon quarters and garlic for about 10 minutes at a simmer. Then added the shrimp (in shell) for 3 minutes. Removed shrimp and put in ice bath. Then peeled & deveined. I also sliced each shrimp in half length wise. Makes a great beach portable lunch. Read More
Rating: 5 stars
06/23/2019
Delicious and easy to prepare. Great for a warm summer night! I substituted marjoram for thyme and halved colorful grape tomatoes served over a baby kale blend of greens. I misread and minced two cloves of garlic which fortunately was just enough for our taste! Made the whole recipe for two enjoyed it the next day for lunch. Read More
Rating: 5 stars
05/19/2019
I just made this and it s delish! I did tweak it some. I didn t have fresh basil on hand and just returned from shopping so I substituted with tarragon dill Italian herbs ( all dried) and red pepper flakes for a little kick. I added fresh parsley as well. My children thought this was a great dish as well. Winner Winner!!! Read More
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Rating: 5 stars
05/16/2019
Made this tonight exactly as written with fresh Gulf shrimp and basil from the garden. It was so fresh and subtle and beautiful. And light healthy and tasty! I love your magazine and your light healthy easy and delicious recipes. Clean but not crazy...ykwim Read More
Rating: 5 stars
05/14/2019
Amazing!!! Make sure you salt and pepper the shrimp generously. I added extra thyme and garlic and cooked longer because I had larger shrimp. Love This recipe!!! Thank you! Read More
Rating: 4 stars
05/14/2019
My oven was occupied so I sauteed the shrimp in my cast iron skillet. We liked this recipe though it was just a tad bland. Maybe I skimped on the fresh thyme. Next time I make it I'll use more salt and pepper on the shrimp. Maybe rosemary would help too? Or not. I'd make it again. Fresh basil and heirloom tomatoes are the bomb. Mmmmm. Read More
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