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Roasted Shrimp, Red Bell Pepper & Mozzarella Salad
This salad is simple but layers big, bold flavor with fast-cooking, juicy roasted shrimp, charred, sweet bell peppers, and cool, creamy, torn mozzarella so every bite is just a touch indulgent! Plus a few meaty, salty olives thrown in for good measure, all tossed together in a bright, gently sweet balsamic vinaigrette with citrus and coriander. All the yummy bits and bobs to fill you up but keep you feeling nice and light – aka, a salad totally worthy of the #giantwoodenbowl!
PS. Update on how to get this wooden bowl coming very soon!!
Roasted Shrimp, Red Bell Pepper & Mozzarella Salad
Ingredients:
1-2 red bell peppers, halved
1 lb peeled and deveined shrimp
1 tbsp fresh thyme leaves
½ tsp chipotle chili flake
½ tsp ground coriander
½ tsp dried oregano
½ tsp garlic salt
½ tsp kosher salt
1 tbsp olive oil
½ lime, juiced
6 cups tender lettuces, such as Butter lettuce and arugula
12 pitted Castelveltrano or other buttery green olives, pitted and torn
½ cup fresh Mozzarella, torn
Vinaigrette:
¼ cup balsamic vinegar
½ lime, juiced
1 tbsp soy sauce
½ tsp kosher salt
Freshly cracked pepper to taste
¼ tsp coriander
1 tsp Dijon mustard
½ cup olive oil
1 garlic clove, grated
Instructions:
•Preheat oven to 450F. Line a rimmed baking sheet with parchment paper.
•Use your hands to lightly grease red bell peppers with olive oil, season with salt and arrange cut side down on prepared baking sheet. Roast for 15 minutes or until skins start to pucker and the surfaces are turning golden brown in places.
•Meanwhile, in a medium bowl, season shrimp with thyme, chipotle chili flake, coriander, dried oregano, garlic salt, salt, olive oil, and lime juice. Toss together and let shrimp sit and marinate in spice blend for 10 minutes at room temperature or up to 3 hours covered in the refrigerator, making sure to remove to the counter 20 minutes before you are ready to cook if refrigerated.
•In a small jar, vigorously shake all salad dressing ingredients together until well emulsified. Alternatively, add all vinaigrette ingredients except olive oil to a small bowl and whisk while you slowly pour olive oil in to emulsify.
•Arrange lettuce, olives, and mozzarella in a serving bowl.
•Add shrimp to the baking sheet and let roast for 5-6 minutes. Use a spatula to toss. Set oven to broil and return shrimp and peppers to the oven for 1-2 minutes, watching closely. You want to achieve some golden brown color on the shrimp and nice char on the surface of the peppers.
•Place red bell peppers in a heat-safe bowl and cover tightly with plastic wrap to help steam and loosen the skins. Once peppers are cool enough to handle, gently peel off the skins and discard. Slice the pepper into bite sized pieces or strips.
•When ready to eat, toss salad with your balsamic vinaigrette. Scatter sliced peppers and shrimp over top. Enjoy!
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