Cauliflower and Shrimp Salad
Transform your mealtime with this vibrant and nutrient-packed Cauliflower and Shrimp Salad—a delightful fusion of roasted cauliflower, juicy shrimp, and fresh, colorful vegetables. This versatile salad combines crispy, golden cauliflower florets seasoned with paprika and garlic powder, pan-seared shrimp cooked to perfection, and a medley of cherry tomatoes, cucumber, and green onions for a refreshing crunch. A zesty lemon dressing ties everything together, while freshly chopped parsley adds a burst of herbaceous flavor. Ready in just 35 minutes, this easy, gluten-free, and low-carb salad can be served warm or chilled, making it perfect for a healthy lunch or flavorful dinner option. Whether you're looking for a light dish or an impressive crowd-pleaser, this recipe is sure to become a favorite.
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Recipe Information
Ingredients
- 1 head Cauliflower
- 300 grams Shrimp (peeled and deveined)
- 3 tablespoons Olive oil
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 200 grams Cherry tomatoes (halved)
- 1 medium Cucumber (diced)
- 2 tablespoons Fresh parsley (chopped)
- 2 stalks Green onions (sliced)
- 2 tablespoons Lemon juice
- 1 teaspoon Lemon zest
Instructions
Preheat your oven to 200°C (400°F).
Cut the cauliflower into small florets and place them on a baking sheet.
Drizzle 2 tablespoons of olive oil over the cauliflower, and sprinkle with paprika, garlic powder, salt, and pepper. Toss to coat evenly.
Roast in the oven for 20 minutes, tossing halfway through, until the cauliflower is golden and tender.
While the cauliflower is roasting, heat 1 tablespoon of olive oil in a skillet over medium heat.
Add the shrimp to the skillet and sprinkle lightly with salt and pepper. Cook for 2-3 minutes per side, or until the shrimp is pink and cooked through. Remove from heat and set aside.
In a large salad bowl, combine the roasted cauliflower, cooked shrimp, cherry tomatoes, cucumber, parsley, and green onions.
In a small bowl, whisk together the lemon juice and lemon zest. Pour the dressing over the salad and toss gently to combine.
Taste and adjust seasoning if necessary with additional salt or pepper.
Serve warm or chilled, garnished with additional parsley if desired.
Nutrition Facts
Calories |
245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.6 g | 15% | |
| Saturated Fat | 2.1 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 953 mg | 41% | |
| Total Carbohydrate | 17.0 g | 6% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 7.1 g | ||
| Protein | 23.2 g | 46% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 107 mg | 8% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 1114 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
