Print Recipe
Shrimp and Cauliflower Salad
  1. Peel and clean your shrimp, and remove tails.
  2. Place the shrimp on a cookie sheet and drizzle with 1 Tbsp of olive oil and season lightly with salt and pepper. Roast in a 350 degree oven for 8-10 minutes or until opaque.
  3. Meanwhile, cut all of the florets off of the cauliflower, and discard the tough bottom stalk. Chop the cauliflower into small pieces. Add the cauliflower to a microwave safe, shallow bowl, and microwave for about 5 minutes. You want it to be softened but not mushy.
  4. While your shrimp and cauliflower are cooling, peel, seed, and chop cucumbers into 1/2 inch pieces.
  5. When your shrimp are cool enough to handle, slice into halves or thirds lengthwise.
  6. Combine shrimp and vegetables in a medium bowl. Add in lemon zest, chopped dill, oil, and lemon juice and toss to coat.
  7. Taste and season with salt and pepper if desired.
Recipe Notes


Share this Recipe