This roasted shrimp and veggie salad is a vibrant, satisfying dish that’s packed with bold flavors, contrasting textures, and nourishing ingredients. With juicy, paprika-seasoned shrimp, caramelized broccoli, toasted almonds, and a drizzle of sweet chili sauce, this salad is both light and hearty. Finished with grated Parmesan and a squeeze of lemon, it’s a quick and colorful meal perfect for lunch or dinner.
Why You’ll Love This Recipe
This salad is the perfect fusion of health and flavor. It’s a balanced meal with protein-rich shrimp, fiber-filled broccoli, and healthy fats from toasted almonds and olive oil. Roasting brings out the natural sweetness of the vegetables and adds depth to the shrimp, while the sweet chili sauce adds just the right amount of tang and heat. Quick to prepare and naturally gluten-free, it’s ideal for busy weeknights or when you want something fresh, filling, and full of flavor.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 3 cups broccoli florets
- 1 tablespoon olive oil (for broccoli)
- 1/2 teaspoon garlic powder
- 1/4 cup chopped toasted almonds
- 1/4 cup grated Parmesan cheese
- 2 tablespoons sweet chili sauce
- Juice of 1/2 lemon
- Optional: red chili flakes for extra heat
Directions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss the broccoli florets with 1 tablespoon of olive oil, garlic powder, salt, and pepper. Spread them on one half of the baking sheet.
- In a bowl, combine the shrimp with 1 tablespoon of olive oil, smoked paprika, salt, and pepper. Arrange the shrimp on the other half of the baking sheet.
- Roast for 12–15 minutes, flipping the shrimp halfway through. The shrimp should be pink and firm, and the broccoli slightly charred and tender.
- Transfer the roasted shrimp and broccoli to a serving bowl.
- Top with toasted almonds, grated Parmesan cheese, and a drizzle of sweet chili sauce.
- Squeeze fresh lemon juice over the salad and sprinkle with red chili flakes if desired.
- Serve warm or at room temperature.
Servings and timing
This recipe yields 4 servings.
Prep time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Calories per serving: 330 kcal
Variations
- Add Grains: Serve over cooked quinoa, farro, or couscous for a more filling meal.
- Make It Dairy-Free: Omit the Parmesan or replace it with a dairy-free alternative.
- Switch the Veggies: Try using roasted cauliflower, Brussels sprouts, or zucchini in place of broccoli.
- Add Greens: Serve over a bed of arugula, spinach, or mixed greens for a true salad base.
- Spicy Option: Use hot chili sauce or sriracha for extra heat in place of sweet chili sauce.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days.
To reheat, gently warm in the oven at 325°F (160°C) or in a skillet over medium heat until just heated through.
Avoid microwaving too long to prevent the shrimp from becoming rubbery.
FAQs
Can I use frozen shrimp?
Yes, just thaw them completely and pat dry before seasoning and roasting.
Is this recipe gluten-free?
Yes, as long as the sweet chili sauce and Parmesan are gluten-free. Always check labels to be sure.
Can I prep this ahead of time?
You can prep the broccoli and shrimp ahead and roast just before serving for best texture and flavor.
Can I grill the shrimp instead of roasting?
Yes, grilled shrimp works well. Keep the broccoli roasted or grill it too for a charred flavor.
What’s a good substitute for sweet chili sauce?
Try a mix of honey, lime juice, and a pinch of chili flakes for a similar sweet and spicy effect.
Can I use pre-cooked shrimp?
Yes, but add them during the last few minutes of roasting just to warm through.
Is this good for meal prep?
Yes, it keeps well for a day or two and is easy to pack for lunch.
Can I make it vegetarian?
Yes, replace shrimp with tofu, chickpeas, or tempeh for a plant-based version.
What nuts can I use instead of almonds?
Toasted cashews, walnuts, or sunflower seeds all make great alternatives.
How can I boost the protein content?
Add a soft-boiled egg, quinoa, or double the shrimp to increase protein per serving.
Conclusion
This roasted shrimp and veggie salad is a flavorful, nutrient-packed meal that proves salads can be both exciting and satisfying. With its bold seasonings, rich textures, and fast preparation, it’s a standout dish that works as a weeknight dinner, healthy lunch, or vibrant addition to your meal prep routine. Whether served warm or at room temperature, this salad offers freshness and depth in every bite.
Print
Roasted Shrimp & Veggie Salad
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This Roasted Shrimp & Veggie Salad is a vibrant, protein-packed dish featuring juicy shrimp, caramelized broccoli, and toasted almonds—all drizzled with sweet chili sauce and finished with fresh lemon and Parmesan. A quick, low-carb, and gluten-free-friendly dinner idea that’s full of flavor and perfect for weeknights.
Ingredients
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1 lb large shrimp, peeled and deveined
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1 tablespoon olive oil
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1/2 teaspoon smoked paprika
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Salt and pepper, to taste
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3 cups broccoli florets
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1 tablespoon olive oil (for broccoli)
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1/2 teaspoon garlic powder
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1/4 cup chopped toasted almonds
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1/4 cup grated Parmesan cheese
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2 tablespoons sweet chili sauce
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Juice of 1/2 lemon
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Optional: red chili flakes for extra heat
Instructions
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
-
Toss broccoli florets with olive oil, garlic powder, salt, and pepper. Spread on half of the baking sheet.
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In a bowl, toss shrimp with olive oil, smoked paprika, salt, and pepper. Add to the other half of the baking sheet.
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Roast for 12–15 minutes, flipping shrimp halfway through, until shrimp is pink and broccoli is tender and slightly charred.
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Transfer roasted shrimp and broccoli to a serving bowl.
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Top with toasted almonds, Parmesan cheese, sweet chili sauce, and a squeeze of fresh lemon juice.
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Serve warm or at room temperature.
Notes
-
Add red chili flakes for extra spice.
-
Great served on a bed of greens or rice for a fuller meal.
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To make it dairy-free, omit the Parmesan or use a dairy-free alternative.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad, Main Course
- Method: Roasting
- Cuisine: Fusion, American-Inspired
