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Receta Roasted Shrimp Salad with Heirloom Cherry Tomatoes and Avocado

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  • Salt. Fortunately, Williams Sonoma sells this rare salt in a finishing salt selection. If you can get your hands on it,
  • please do. Otherwise you can be forgiven
  • for using any large grained salt like Fleur de Sel. This salad is so simple to make, so
  • satisfying to eat and so beautiful to look at that I’d recommend putting that
  • bag of Costco shrimp you’ve got in the freezer to work this weekend. Here’s the recipe:
  • Recipe for Roasted Shrimp Salad
  • with Heirloom Cherry Tomatoes and Avocado. Takes 30 minutes to make. Serves 8.
  • 1-2 lb bag of 31-35 count Shrimp, peeled and deveined, tails left on *
  • ½ cup Extra Virgin Olive Oil
  • 6 cloves of garlic, peeled and
  • chopped
  • 1 tsp. Crushed Red or Alleppo Pepper
  • 2 pints of heirloom cherry
  • tomatoes, halved
  • 2 lbs. of ripe, red soil grown
  • tomatoes
  • 3 ripe Haas Avocados, peeled, pit
  • them into a cigar shape and then use a sharp knife to slice them into thin
  • ribbons. Repeat. Stack, roll, slice and you’ve

Nutrition Facts

Amount Per Recipe %DV
Recipe Size 644g
Calories 1651  
Calories from Fat 1496 91%
Total Fat 168.12g 210%
Saturated Fat 23.65g 95%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 39mg 2%
Potassium 2310mg 66%
Total Carbs 44.4g 12%
Dietary Fiber 29.0g 97%
Sugars 5.82g 4%
Protein 10.15g 16%
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