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    Shrimp SaladShrimp Salad

    Shrimp Salad

    This easy Shrimp Salad features oven‑roasted shrimp, crispy chickpeas, fresh veggies, and feta tossed with Italian dressing. A light, protein‑packed meal that’s perfect for lunch or dinner.
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    Recipe - The Fairway Market Corporate
    shrimp salad
    Shrimp Salad
    Prep Time15 Minutes
    Servings3
    Cook Time30 Minutes
    Ingredients
    ½ lb Bowl & Basket Cleaned & Tail-On Raw Shrimp
    1 bag of Fresh Express Crunchy Blends Veggie Lover's Salad, 11 oz
    1 8oz bottle Wish-Bone Italian Dressing
    ½ can chickpeas
    1 tbsp Bowl & Basket za’atar spice blend
    1 Kirby cucumber, sliced
    ½ pint grape tomatoes, halved
    3 oz feta cheese
    2 tsp olive oil, divided
    Salt
    Directions
    1. Preheat the oven to 400°F.
    2. Drain and dry the chickpeas, then place half on a sheet tray. Toss with 1 tsp of olive oil, a pinch of salt, and roast for 15–20 minutes, until dried out and crispy.
    3. Defrost the shrimp according to package instructions and pat dry with a paper towel.
    4. Place the shrimp in a bowl and season with the remaining 1 tsp olive oil, za’atar spice blend, and a generous pinch of salt. Toss to coat, then transfer to a sheet tray and roast for 8–10 minutes, until cooked through.
    5. While the shrimp and chickpeas cool, prepare the tomatoes and cucumber. Add them to a large bowl along with the salad blend.
    6. Add the chickpeas, de-tailed shrimp, and crumbled feta. Drizzle with your desired amount of dressing and toss to combine.
    15 minutes
    Prep Time
    30 minutes
    Cook Time
    3
    Servings

    Directions

    1. Preheat the oven to 400°F.
    2. Drain and dry the chickpeas, then place half on a sheet tray. Toss with 1 tsp of olive oil, a pinch of salt, and roast for 15–20 minutes, until dried out and crispy.
    3. Defrost the shrimp according to package instructions and pat dry with a paper towel.
    4. Place the shrimp in a bowl and season with the remaining 1 tsp olive oil, za’atar spice blend, and a generous pinch of salt. Toss to coat, then transfer to a sheet tray and roast for 8–10 minutes, until cooked through.
    5. While the shrimp and chickpeas cool, prepare the tomatoes and cucumber. Add them to a large bowl along with the salad blend.
    6. Add the chickpeas, de-tailed shrimp, and crumbled feta. Drizzle with your desired amount of dressing and toss to combine.