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    Home · Recipes · Salad · Shrimp and Tomato Salad

    December 28, 2017

    Shrimp and Tomato Salad

    Jump to Recipe Print Recipe

    An easy tomato recipe featuring shrimp, tomatoes and Romaine lettuce, topped with homemade Green Goddess Dressing.

    A close up shot of shrimp that is sitting on top of romaine lettuce that has been drizzled with green goddess dressing. Behind the shrimp are whole fresh tomatoes.

    Everyone has their grocery staples -- a list of items known by heart that one purchases religiously. Regardless of the season, tomatoes are amongst my produce staples, and regardless of how many might be sitting on the counter, awaiting their big moment in the kitchen, I can't seem to help myself from grabbing a new batch each grocery round.

    As you might guess, we always have a few extra fresh tomatoes on hand, and this shrimp and tomato salad just might be one of my favorite ways to use them up. But, before we get into the salad, let's talk tomatoes that hold on to flavor in-or-out of tomato season.

    THE MOST FLAVORFUL TOMATOES OUTSIDE OF TOMATO SEASON:

    If you are searching for a little tomato with a whole lot of flavor, look no further than the small, but mighty, grape tomato. For larger tomato options boasting big flavor, try purchasing either Campari or Vine-Ripened tomatoes. The latter will do beautifully for this recipe.

    A FRESH TOMATO SALAD WITH SHRIMP

    Sure this salad started out as a way for me to use up a never-ending supply of fresh tomatoes, but the roasted shrimp just may have stolen the spotlight...because when does shrimp not steal the spotlight?

    HOW TO COOK SHRIMP FOR A SALAD

    When it comes to cooking shrimp, roasting is forever and always the way to go. Not only do we get to bypass waiting on water to boil (the worst), we enhance the flavor and do it quickly!

    To roast the shrimp, simply peel and devein. Pat the shrimp dry, drizzle with some olive oil and pop it in the oven for about 10 minutes.

    If you need a little more how-to when it comes to picking out and preparing shrimp, click here for the ultimate guide to roasting shrimp.

    The shrimp are best served at room temperature or cold for this salad's purposes, and when the starring couple comes together against a crisp Romaine, the outcome could be best described as heavenly. It's vibrant, light, and the perfect contrast of both flavor and texture.

    The only thing that could possibly make this healthy shrimp and tomato salad any better is a little dressing. Green Goddess Dressing to be specific.

    TOP IT ALL OFF WITH GREEN GODDESS DRESSING

    Green Goddess dressing was the obvious choice here when it comes to dressing, as it hails from none other than the wonderfully creamy avocoda. Avocado, tomato, shrimp -- need I say more?

    Well, just in case I do, Green Goddess dressing is not only smooth and creamy thanks to the avocado but with it comes a tangy and bright kick. Working in perfect harmony with the tomatoes, and livening up the savory roasted shrimp.

    An overhead shot of shrimp sitting on top of romaine lettuce that has been drizzled with green goddess dressing. At the top left corner are whole fresh tomatoes.

    What started as a quest to use up fresh tomatoes turned into one of my all-time favorite salads. How's that for a dinnertime win? It's healthy, easy to make, quick to throw together, and addictively delicious. Plus, you don't even have to feel guilty about going back in for seconds. Please, enjoy.

    5 MORE SALAD & DRESSING COMBOS YOU'LL  LOVE

    • Easy Ranch Dressing features the perfect blend of mayonnaise, sour cream, minced garlic and a simple mix of herbs and spices. It’s perfect on top of a Classic House Salad…or anything with lettuce, really.
    • Honey Mustard Sauce at home is just as good, if not better than your favorite restaurant’s! Perfect for both drizzling and dipping, this Honey Mustard Dressing Recipe is sweet, tangy perfection, and it all comes together in 2 minutes or less. Use it to top the Classic House Salad, proteins, and more!
    • Creamy Cilantro Lime Dressing is a healthy take on Ranch Dressing, made up of Greek yogurt and comes with a kick thanks to chipotle and lime. Use it to top Southwest Chopped Chicken Salad Tacos or any salad with a Southwest vibe.
    • Lemon-Poppy Seed Dressing comes together fast with a quick mix of mayonnaise, honey, lemon juice, and poppy seeds. Use it on any number of salads, but it is particularly lovely on this Kale Broccoli Salad.
    • Balsamic Dressing is tangy, a little sweet and way easier to make from scratch than you might think. Use it to top off Bruschetta Chicken Salad.
    5 from 2 votes
    Shrimp and Tomato Salad
    Print
    Shrimp and Tomato Salad with Green Goddess Dressing | Recipe
    Prep Time
    12 mins
    Cook Time
    10 mins
    Total Time
    22 mins
     

    A simple salad featuring roasted shrimp, tomatoes, crisp lettuce, and a creamy, homemade Green Goddess dressing.

    Course: Salad
    Cuisine: American
    Keyword: Shrimp and Tomato Salad
    Servings: 4 Servings
    Calories: 327 kcal
    Author: Kelly Anthony
    Ingredients
    For the Green Goddess Dressing:
    • 1 ½ cups buttermilk
    • 1 avocado plus half of another, cubed
    • 1 bunch scallions white and light green parts only, chopped
    • ¼ cup parsley roughly chopped
    • 2 tablespoons Tarragon or White Wine vinegar
    • 1 teaspoon Kosher salt
    • ½ teaspoon Worcestershire Sauce
    • Generous pinch of black pepper
    For the Salad:
    • 1  lb Extra Jumbo 16/20's Wild-Caught Shrimp, peeled and deveined
    • 1 ½ tablespoon  olive oil
    • ¾ teaspoon  Kosher salt
    • Generous pinch black pepper
    • 4 Vine-Ripened tomatoes
    • 2 heads Romaine lettuce rinsed, dried and chopped
    Instructions
    Dessing:
    1. Add ingredients to a blender and process until smooth.
    Salad:
    1. Preheat the oven to 400° and have ready a large rimmed baking sheet (possibly two), lined with nonstick aluminum foil.
    2. Place shrimp in the baking sheet, drizzle with olive oil, salt and pepper. Toss until evenly coated with oil and seasoning and spread apart so that there is at least a small amount of space between each shrimp. If not, transfer half of the shrimp to the second baking sheet.
    3. Bake for 10 minutes, or until the shrimp is pink in color and slightly firm to the touch. Set aside until ready to use.
    4. Slice off the top of the tomatoes about a ¼" from the stem, and cut in half. Have ready a small bowl, turn over the tomatoes and gently squeeze the seeds into the bowl. Discard of the seeds. Cut each tomato half into ½" slices, crosswise.
    5. Place lettuce atop plates or serving platter, top with tomatoes and shrimp, and drizzle with Green Goddess dressing. Season to taste with salt and black pepper, serve and enjoy.
    Recipe Notes

    If the avocado green goddess dressing is thicker than you'd like, simply add 1 tablespoon of water and stir until blended. Continue to do this until the dressing reaches desired consistency.

    Nutrition Facts
    Shrimp and Tomato Salad with Green Goddess Dressing | Recipe
    Amount Per Serving
    Calories 327 Calories from Fat 153
    % Daily Value*
    Fat 17g26%
    Saturated Fat 3g19%
    Cholesterol 295mg98%
    Sodium 1936mg84%
    Potassium 802mg23%
    Carbohydrates 14g5%
    Fiber 5g21%
    Sugar 8g9%
    Protein 28g56%
    Vitamin A 2810IU56%
    Vitamin C 32.7mg40%
    Calcium 296mg30%
    Iron 3.4mg19%
    * Percent Daily Values are based on a 2000 calorie diet.

    Would pair well with:

    Creamy Tomato & Basil Soup, Havarti & Dill Twice Baked Potatoes, Homemade Garlic Bread

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    I’m Kelly Anthony — a baker, home chef, and mom with a passion for food and an adoration for entertaining.

    Comfort food is my specialty, and it is truly my pleasure to share these recipes with you. If you’d like to get to know me a little better, click here.

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