Grilled Shrimp and Roasted Red Onion and Cherry Tomato Salad with Chimichurri Dressing

This Grilled Shrimp & Roasted Red Onion & Cherry Tomato Salad with Chimichurri Dressing is an easy yet flavorful summer meal that’s packed with nutrition! The combination of grilled shrimp & roasted vegetables tossed in a zesty chimichurri dressing makes this dish irresistible! It’s ready in just 25 minutes!

Cooking Equipment:

Baking sheet lined with parchment paper; Large skillet; Small bowl

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Latin American

Keywords:

Grilled Shrimp, Roasted Red Onion, Cherry Tomato Salad, Chimichurri Dressing

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

250g shrimp, peeled and deveined

1 red onion, cut into wedges

200g cherry tomatoes, halved

2 tablespoons olive oil

2 cloves garlic, minced

2 tablespoons fresh parsley, chopped

2 tablespoons fresh oregano leaves, chopped

1 tablespoon red wine vinegar

1 teaspoon smoked paprika

Salt and pepper to taste

Cooking Instructions:

Preheat the oven to 200°C. Place the red onion wedges on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Roast for 15 minutes or until golden brown. Set aside.

Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the garlic and cook for 1 minute or until fragrant. Add the shrimp to the skillet and season with salt and pepper. Cook for 3 minutes per side or until cooked through. Remove from heat and set aside.

In a small bowl combine the parsley, oregano, red wine vinegar, smoked paprika, salt and pepper to make the chimichurri dressing.

In a large bowl combine the roasted red onions, cherry tomatoes, cooked shrimp and chimichurri dressing together until everything is evenly coated in dressing. Serve immediately or chill in refrigerator for up to 3 days before serving cold or at room temperature as desired.

Nutrition:

Calories – 495 kcal; Protein – 28g; Fat – 27g; Carbohydrates – 22g; Fiber – 5g; Sodium – 890mg

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Did You Know?

The cuisine of the Northeast region of Brazil is heavily influenced by African and indigenous cultures.