Roasted Shrimp Salad

This chunky and chilled roasted shrimp salad is my go-to when I want something light and packed with flavor. The juicy roasted shrimp pair perfectly with the crunchy cucumbers and creamy avocado all dressed in a garlic lime sauce, making it a delicious quick meal or party appetizer.

📝 Ingredients

• 2 pounds raw jumbo shrimp, (peeled and deveined)
• 2 tablespoons olive oil, (divided)
• 1 large English cucumber, (chopped)
• 1 firm avocado, (peeled and chopped)
• 1 lime, (juiced)
• 1 clove garlic, (minced)
• 1/4 cup fresh chopped mint leaves
• 2 tablespoons fresh chopped cilantro
• Salt (and pepper)

👨‍🍳 Instructions

1. 1Preheat the oven to 450 degrees F. Line a large rimmed baking sheet with parchment paper. Pour the shrimp onto the baking sheet and drizzle with 1 tablespoon olive oil. Toss the shrimp in the oil and spread them out on the baking sheet. Sprinkle generously with salt and pepper.
2. 2Roast the shrimp in the oven for 5-7 minutes, until pink. They should still be in the shape of C's. If they shrink to O's, you've overcooked them. Cool the shrimp on the baking sheet.
3. 3Meanwhile, chop the cucumber and avocado in 3/4-inch chunks. Place the cucumber, avocado, minced garlic, chopped mint leaves, and cilantro in a salad bowl. Pour the lime juice and 1 tablespoon olive oil over the salad and toss well to coat. Taste, then salt and pepper as needed.
4. 4Once the shrimp have cooled to room temperature, toss them into the salad. Cover and chill until ready to serve.