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Roasted Shrimp and Tomato Salad

Roasted Shrimp and Tomato Salad Recipe



  • 3/4 lb. peeled and deveined large fresh shrimp
  • 1 cup grape tomatoes
  • 1 1/2 tsp. olive oil
  • 1/4 tsp. seasoned salt
  • 1/4 tsp. ground black pepper
  • 1 (6 oz.) package baby spinach
  • 1/4 cup crumbled feta cheese


  • 1/4 cup white wine vinegar
  • 2 2/3 Tbsp. extra-virgin olive oil
  • 2 Tbsp. minced shallot
  • 3/4 Tbsp. whole grain mustard
  • 1 tsp. minced fresh tarragon
  • 1 tsp. honey
  • 1/2 tsp. salt
  • 1/3 tsp. ground black pepper



  1. Preheat oven to 425°.
  2. Place shrimp and tomatoes on a large rimmed baking sheet. Add olive oil, seasoned salt, and pepper; toss to coat.
  3. Roast until shrimp are pink and firm and tomatoes have burst, about 10 minutes.
  4. Serve shrimp over spinach topped with Shallot-Tarragon Vinaigrette and feta.

Shallot-Tarragon Vinaigrette

  1. In a medium bowl, whisk together vinegar, olive oil, shallot, mustard, tarragon, honey, salt, and pepper until well combined.

Cooking/Prep Time: 20 minutes

Serves 4

Recipe courtesy of Louisiana Seafood. Photo courtesy of Hoffman Media. Used with permission.

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