Go Back
–+ servings
A colorful salad with shrimp, cauliflower and veggies in a lemon dressing
Print Recipe
4.50 from 4 votes

Roasted Shrimp & Cauliflower Salad

Keto and low-carb, this oven roasted shrimp & cauliflower salad is full of great flavors and has a bright, lemon and herb dressing.
Prep Time45 minutes
Cook Time10 minutes
Total Time55 minutes
Course: Salad
Cuisine: American
Keyword: cauliflower, dill, herbs, keto, lemon, low carb, shrimp
Servings: 10 servings
Calories: 125kcal
Author: Chef Jenn

Ingredients

  • 4 cups cauliflower florets
  • 1.5 cups cucumber finely diced
  • 1 cup bell pepper diced
  • 1/4 cup red onion diced
  • 1 cup feta crumbled
  • 1 pound shrimp peeled and deveined
  • 12 each cherry tomatoes split in half
  • 1/4 cup green onions sliced

for the dressing

  • 5 tablespoons olive oil divided
  • 1 tablespoon lemon juice or to taste
  • 1 teaspoon Dijon mustard
  • salt and pepper
  • 3 tablespoons dill chopped
  • 2 tablespoons parsley chopped

Instructions

  • Cut a cauliflower into small florets, reserving stems for another recipe.
  • To make the dressing, combine 4 tbsp of olive oil, lemon juice, and Dijon mustard, whisking until thickened. Add the herbs, and season with salt and pepper. Add more lemon to suit.
  • Blanch the cauliflower florets in boiling, salted water. Simply bring a pot to a boil, drop in the cauliflower, and when it returns to a boil drain the cauliflower. Toss with the dressing and chill in the fridge.
  • To make the shrimp: peel and devein a pound of shrimp. Slice the shrimp lengthwise from back to legs, cutting each shrimp in half. Toss with 1 tbsp of olive oil and season with salt and pepper. Arrange in a single layer in an oven-friendly dish and bake at 400-F for about 3-5 minutes or until cooked through. Do NOT overcook. Remove from the dish and chill, discarding any liquid.
  • Dice the cucumber, bell pepper, onions, and slice the cherry tomatoes. Slice the green onion, and crumble the feta.
  • Put all ingredients into a large bowl and toss to mix well. Season with salt and pepper, and chill before serving. Add a squirt of lemon to brighten up the flavor if you don't serve this right away.

Notes

Recipe Card Tips

  • Slice the shrimp lengthwise from back to legs. It stretches a pound of shrimp further and helps it cook through evenly and quickly.
  • Toss the cauliflower with the dressing while it's still hot from blanching. Hot cauliflower absorbs the dressing better than cold.
  • Watch the shrimp closely in the oven. It goes from perfectly cooked to rubbery in just a couple of extra minutes.

Nutrition

Serving: 1cups | Calories: 125kcal | Carbohydrates: 5g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 13mg | Sodium: 193mg | Potassium: 252mg | Fiber: 2g | Sugar: 2g | Vitamin A: 746IU | Vitamin C: 46mg | Calcium: 93mg | Iron: 1mg | Net Carbohydrates: 3g