We normally have 31-40 size shrimp in the freezer - but we lucked out one day when there was a sale on 21 - 25 shrimp!  This would be equally good with cooked chicken or even salmon ... and of course - Quinoa!

This vinaigrette was enough for 2 of us with a little left over.  Scale the recipe as needed to accommodate the number of people you are feeding.

What we love about shrimp is that for our small household - they are easy to cook just the number that you want - read more here!

White Balsamic Citrus Vinaigrette:

  1. - 1 Tablespoon Olive Oil

  2. - 1 Tablespoon White Balsamic Vinegar

  3. - 1/2 teaspoon ground cumin

  4. - 1/4 teaspoon Shallot Salt  (www.penzeys.com)

  5. - 1/4 teaspoon black pepper

  6. - 1/8 teaspoon cayenne pepper

  7. - Zest of 1 large orange


In a small bowl, combine oil, vinegar, cumin, salt, pepper, cayenne pepper and orange zest.  Reserve the orange for the salad, another recipe or a snack.  Refrigerate the vinaigrette until ready to serve.

Roasted Shrimp Salad:

  1. - Raw, peeled and deveined medium, large or jumbo Shrimp (21 - 25, 1 lb)

  2. - Ruth Ann’s Muskego Ave Chicken & Fish Seasoning  (www.penzeys.com)

  3. - Olive oil (for roasting)

  4. - Salad greens and fixings of choice

  5. - White Balsamic Citrus Vinaigrette  (recipe above)


Preheat the oven to 400 degrees.  We often use the toaster oven because we don’t roast very many shrimp at one time.

Toss the shrimp in about 1 Tablespoon of Ruth Ann’s Muskego Ave Chicken & Fish Seasoning (for every pound of shrimp, to taste) and about 1 - 2 Tablespoons of oil (for every pound of shrimp).

Line a baking sheet with aluminum foil (to make cleanup easier) and place the shrimp in an even layer on the foil.  Roasting time will vary based on the size of your shrimp.  You’ll know they are done when they turn from the “raw grayish color” pictured above to the “pinkish color” shown above.  (See the other recipe featured today for more on roasting shrimp)! Shrimp can overcook very quickly and easily - why it’s good to practice watching to know when they are done.  Eric watches them every 2 minutes, flipping the shrimp once halfway through - they are usually done before 5 minutes is up for 21-25 or 31-40.

Once the shrimp are done, they can be served warm - or you can chill them before preparing the salad.  Once you’re ready to make your salad - simply place your salad greens and fixings on a place, top with the roasted shrimp and drizzle the vinaigrette over the top - it’s super-delicious!  ENJOY!!

And if you’re looking for another Vinaigrette option - click here for the complete listings of vinaigrettes we’ve tried, love and since posted!