Roasted Shrimp Salad

This is an adaption of a salsa recipe in a new book called Back to Butter, A Traditional Foods Cookbook, Nourishing Recipes Inspired by our Ancestors, by Molly Chester and Sandy Schrecengost.

2014 Jul/Aug

This salsa recipe looked so good, we thought it would make a great dinner salad.


For the shrimp:

  • 1/2 lb. 16/20 count shrimp, peeled, deveined, tails removed
  • 1 T. coconut oil (or other cooking oil)
  • 1/4 t. ground coriander
  • 1/2 t. sea salt
  • 1/2 t. freshly ground pepper


Preheat the oven to 400°F. Make the shrimp by smearing a small baking pan with the oil, then add the shrimp to the pan and sprinkle it with the coriander, salt and pepper. Toss well and bake for 7 minutes. Remove from the oven, re-toss the shrimp then transfer it to a plate to cool.


For the salad:

  • 1 c. halved grape tomatoes
  • 1/4 c. each small-diced yellow pepper, peeled, seeded and small-diced cucumber and minced red onion
  • 1 T. chopped flat-leaf parsley
  • 2 T. each fresh lime juice and extra-virgin olive oil
  • 2 t. raw or regular honey
  • 1 t. minced garlic that’s mashed to a paste with some salt
  • 1/4 t. ground coriander
  • 1 t. sea salt
  • 1/2 t. freshly ground pepper
  • 1 c. medium diced avocado
  • mixed greens of your choice


Combine the tomatoes, pepper, cucumber, red onion and parsley in a salad bowl. In a small bowl, whisk together the lime juice, olive oil, honey, garlic, coriander and salt and pepper. Pour over the vegetables and toss gently to combine. Add the shrimp to the salad along with the avocado. Toss gently to combine. Spread the greens out on a platter, top with the salad and serve immediately.
Serves 2 for supper.