Fresh, earthy and robust, Roasted Shrimp and Green Tomato Salad makes good use of unripe tomatoes in a memorable, light dish.
No matter how we foster the tomatoes in our garden, a few are sure to tumble off the vine before they’re ripe. Sometimes it’s because we jostled the plants too much. Sometimes it just happens and we find them in the dirt.
But I don’t mind. I kind of like green tomatoes.
Now, there are a few options when you have green tomatoes. You can make fried green tomatoes, of course, (or my Baked Fried Green Tomatoes). Or you could put the tomatoes on the windowsill and wait for them to ripen (they won’t be quite as good as vine-ripened though, of course.
There’s also another option. One that, once you try it, will make you wonder why you didn’t try it before: roast the green tomatoes and enjoy them in a salad.
Roasted Shrimp and Green Tomato Salad is warm, well-seasoned and filled with savory goodness and a hint of sweetness. The meaty shrimp and earthy green tomatoes are roasted with a spritz of oil and a sprinkle of salt and pepper. Then it’s served with greens and drizzled with a bit of extra virgin olive oil and balsamic glaze.
If you haven’t tried warm, roasted green tomatoes yet … I highly recommend it. They are refreshing and earthy.
To make this Roasted Shrimp and Green Tomato Salad, begin with roasting. The green tomatoes and shrimp are arranged on a parchment-lined baking sheet. Spray them with cooking oil spray. I use a coconut oil one, most often, but also have a Misto for olive oil. Either will work for this.
Season the tomatoes and shrimp with salt and pepper. Then slide into a hot oven and roast for 10 minutes. The tomatoes will be warmed and slightly softened. The shrimp will be cooked through.
Arrange lettuce, shrimp and tomatoes on a place. Drizzle with a little olive oil and balsamic vinegar or glaze. I prefer glaze, but either will do. Season with additional salt and pepper.
Then dig in. This Roasted Shrimp and Green Tomato Salad is perfect for the cooler days of late summer.
What I especially love about this salad is that it helps me avoid food waste. Fallen green tomatoes might be ones otherwise discards, but in salads like this, they are a vibrant part of the dish.
And why not waste less and eat well?
- 1 lb raw large, extra-large or jumbo shrimp, peeled and deveined
- 4 medium green tomatoes, quartered
- cooking oil spray
- salt and pepper, to taste
- 4 cups baby lettuce or mesclun greens
- extra virgin olive oil
- good balsamic vinegar or balsamic glaze
- Preheat your oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper.
- Rinse the shrimp under cool water. Pat dry with paper towels. Spread onto half of the baking sheet.
- Arrange the green tomatoes on the other half of the baking sheet.
- Spray the shrimp and tomatoes with cooking oil spray. Season with salt and pepper.
- Slide the tray into the oven and bake for 10 minutes, or until the shrimp is opaque.
- Arrange the lettuce on four plates in a pile. Add 1/4 of the shrimp and 1/4 of the tomatoes. Drizzle with a little olive oil and balsamic vinegar or glaze.
- Season with salt and pepper, as desired.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of four cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to a tween and a teen, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.