Easy Roasted Shrimp and Veggie Salad

I recently made this roasted shrimp and veggie salad on a whim using whatever I had in my fridge, and it quickly became one of my go-to summer dinners. The combination of juicy cherry tomatoes and sweet corn kernels roasted until slightly charred is just perfect alongside plump, seasoned shrimp. It’s easy enough for a weeknight but feels special enough to serve to guests!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 750-850
• Protein: 34-40 g
• Fat: 36-43 g
• Carbohydrates: 80-92 g

Ingredients

For the roasted vegetables:

• 1 ear corn (husk removed and kernels sliced off)
• 2 cups cherry tomatoes
• 1 large bell pepper (seeded and diced into 1/2-inch pieces)
• 2 tbsp olive oil
• 1/4 tsp salt

For the salad:

• 5 oz farfalle
• 18-20 large shrimp (peeled and deveined with tails removed)
• 1 tbsp avocado oil
• 3 handfuls baby arugula
• 1 handful fresh basil (torn into small pieces just before serving)
• 1/4 tsp red pepper flakes
• salt
• pepper

For the dressing:

• 3 tbsp extra virgin olive oil
• 2 tbsp white wine vinegar
• 1 tbsp fresh lemon juice
• 1 garlic clove (pressed or finely minced)
• 3/4 tsp stone ground mustard
• 1/2 tsp honey
• 1/2 tsp dried basil
• salt to taste
• pepper to taste

Step 1: Prepare Mise en Place and Start Oven

• 1 ear corn
• 1 large bell pepper
• 2 cups cherry tomatoes
• 18-20 large shrimp
• 1 handful fresh basil

Preheat your oven to 400°F.

While it heats, prepare all your ingredients: remove corn husk and slice kernels off the cob, dice the bell pepper into 1/2-inch pieces, halve the cherry tomatoes, peel and devein the shrimp (removing tails), and tear the fresh basil into small pieces—set the basil aside to add just before serving.

Measure out all dressing ingredients and set them aside.

This prep work ensures everything moves quickly once cooking begins.

Step 2: Roast Vegetables While Pasta Cooks

• 2 tbsp olive oil
• 1/4 tsp salt
• diced bell pepper and halved cherry tomatoes from Step 1
• corn kernels from Step 1
• 5 oz farfalle
• salt

On a large sheet pan, toss the diced bell pepper and halved cherry tomatoes with 2 tablespoons olive oil and 1/4 teaspoon salt.

In a separate area of the same pan, rub the corn kernels with the remaining 1 tablespoon olive oil and a pinch of salt.

Place the sheet pan in the preheated 400°F oven.

Simultaneously, bring a large pot of salted water to a boil and cook the farfalle according to package directions until al dente, then drain and set aside.

After the vegetables have roasted for about 12-13 minutes, give the corn a gentle stir, then continue roasting for another 12-13 minutes until the tomatoes are slightly blistered and the corn is lightly caramelized.

Step 3: Make Dressing While Vegetables Finish

• 3 tbsp extra virgin olive oil
• 2 tbsp white wine vinegar
• 1 tbsp fresh lemon juice
• 1 garlic clove
• 3/4 tsp stone ground mustard
• 1/2 tsp honey
• 1/2 tsp dried basil
• salt to taste
• pepper to taste

While the vegetables roast, combine the dressing ingredients in a jar: 3 tablespoons extra virgin olive oil, 2 tablespoons white wine vinegar, 1 tablespoon fresh lemon juice, 1 pressed garlic clove, 3/4 teaspoon stone ground mustard, 1/2 teaspoon honey, and 1/2 teaspoon dried basil.

Seal the jar and shake vigorously until the dressing is well emulsified and the honey is fully dissolved.

I like to make the dressing early so the flavors have time to meld together.

Taste and adjust seasoning with salt and pepper as needed.

Step 4: Sear Shrimp Over High Heat

• 18-20 large shrimp from Step 1
• 1 tbsp avocado oil
• salt
• pepper
• 1/4 tsp red pepper flakes

Pat the prepared shrimp dry with paper towels—this is crucial for getting a good sear.

Heat 1 tablespoon avocado oil in a large skillet over high heat until it just begins to shimmer.

Add the shrimp in a single layer and cook for 1-2 minutes per side until they turn opaque and develop a light golden color.

Season with salt, pepper, and 1/4 teaspoon red pepper flakes.

Transfer the shrimp to a plate and let them cool slightly while you finish assembling the salad.

Step 5: Assemble and Dress the Salad

• cooked farfalle from Step 2
• roasted vegetables from Step 2
• seared shrimp from Step 4
• 3 handfuls baby arugula
• dressing from Step 3
• torn fresh basil from Step 1

In a large bowl, combine the cooked pasta from Step 2, roasted vegetables from Step 2, seared shrimp from Step 4, and the 3 handfuls of baby arugula.

Pour the dressing from Step 3 over everything and toss gently to coat all ingredients evenly.

Just before serving, top with the torn fresh basil from Step 1.

I find that adding the basil at the very end keeps it bright and fragrant rather than wilting it into the warm salad.

Easy Roasted Shrimp and Veggie Salad

Delicious Easy Roasted Shrimp and Veggie Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Calories: 800

Ingredients Method

Ingredients

  

For the roasted vegetables:

• 1 ear corn (husk removed and kernels sliced off)
• 2 cups cherry tomatoes
• 1 large bell pepper (seeded and diced into 1/2-inch pieces)
• 2 tbsp olive oil
• 1/4 tsp salt

For the salad:

• 5 oz farfalle
• 18-20 large shrimp (peeled and deveined with tails removed)
• 1 tbsp avocado oil
• 3 handfuls baby arugula
• 1 handful fresh basil (torn into small pieces just before serving)
• 1/4 tsp red pepper flakes
• salt
• pepper

For the dressing:

• 3 tbsp extra virgin olive oil
• 2 tbsp white wine vinegar
• 1 tbsp fresh lemon juice
• 1 garlic clove (pressed or finely minced)
• 3/4 tsp stone ground mustard
• 1/2 tsp honey
• 1/2 tsp dried basil
• salt to taste
• pepper to taste

Method

 

1. Preheat your oven to 400°F. While it heats, prepare all your ingredients: remove corn husk and slice kernels off the cob, dice the bell pepper into 1/2-inch pieces, halve the cherry tomatoes, peel and devein the shrimp (removing tails), and tear the fresh basil into small pieces—set the basil aside to add just before serving. Measure out all dressing ingredients and set them aside. This prep work ensures everything moves quickly once cooking begins.
2. On a large sheet pan, toss the diced bell pepper and halved cherry tomatoes with 2 tablespoons olive oil and 1/4 teaspoon salt. In a separate area of the same pan, rub the corn kernels with the remaining 1 tablespoon olive oil and a pinch of salt. Place the sheet pan in the preheated 400°F oven. Simultaneously, bring a large pot of salted water to a boil and cook the farfalle according to package directions until al dente, then drain and set aside. After the vegetables have roasted for about 12-13 minutes, give the corn a gentle stir, then continue roasting for another 12-13 minutes until the tomatoes are slightly blistered and the corn is lightly caramelized.
3. While the vegetables roast, combine the dressing ingredients in a jar: 3 tablespoons extra virgin olive oil, 2 tablespoons white wine vinegar, 1 tablespoon fresh lemon juice, 1 pressed garlic clove, 3/4 teaspoon stone ground mustard, 1/2 teaspoon honey, and 1/2 teaspoon dried basil. Seal the jar and shake vigorously until the dressing is well emulsified and the honey is fully dissolved. I like to make the dressing early so the flavors have time to meld together. Taste and adjust seasoning with salt and pepper as needed.
4. Pat the prepared shrimp dry with paper towels—this is crucial for getting a good sear. Heat 1 tablespoon avocado oil in a large skillet over high heat until it just begins to shimmer. Add the shrimp in a single layer and cook for 1-2 minutes per side until they turn opaque and develop a light golden color. Season with salt, pepper, and 1/4 teaspoon red pepper flakes. Transfer the shrimp to a plate and let them cool slightly while you finish assembling the salad.
5. In a large bowl, combine the cooked pasta from Step 2, roasted vegetables from Step 2, seared shrimp from Step 4, and the 3 handfuls of baby arugula. Pour the dressing from Step 3 over everything and toss gently to coat all ingredients evenly. Just before serving, top with the torn fresh basil from Step 1. I find that adding the basil at the very end keeps it bright and fragrant rather than wilting it into the warm salad.