Roasted Shrimp and Vegetable Salad with Parmesan Crisps

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  • December 18, 2017

Roasted Shrimp and Vegetable Salad with Parmesan Crisps – Homemade Parmigiano Reggiano crisps elevate this roasted vegetable salad for your holiday feasts.

Do you ever have an occasion that you just want to “wow” your guests (or family) with a dish but don’t feel confident in the kitchen to get too crazy? You know what I mean: recipes like lobster thermidor or an elaborate French recipe with a million complicated ingredients.

Then this easy, adaptable and flavorful dish is going to do the trick. You already know that I am a BIG fan of Parmigiano Reggiano cheese. I have talked about how to determine what actually qualifies as Parmigiano Reggiano versus Parmesan.  And even how to create a beautiful cheese platter that is just perfect for holiday entertaining. But what about creating a beautiful salad with roasted vegetables and Parmesan crisps or tuiles along the top? Tuiles? Yes. Sounds elegant, right? And hard to make. Not. At. All!Roasted Shrimp and Vegetable Salad with Parmesan CrispsTuiles are essentially a very thin wafer. Sometimes called crisps. You may see them as cookies or made with cheese. While you can use gruyere, for me it is all about Parmigiano Reggiano. They are so simple to make. Using one of my favorite kitchen tools, the Microplane, grate a cup of Parmigiano Reggiano onto a piece of parchment or cutting boardRoasted Shrimp and Vegetable Salad with Parmesan Crisps grated parmesan with microplane

Using a cookie sheet or jelly roll pan, line with a Silpat which will prevent them from sticking to the pan, sprinkle about 2 -3 tablespoons of cheese into a 3 inch circle. Make sure that the cheese is evenly spread in the circle. Bake in a preheated 400 degree oven for about 5-7 minutes. Note that oven temperatures vary and these will brown very quickly. So, watch them! Once the cheese has melted and is a golden color, remove from oven. Gently remove with a metal spatula and put on a flat surface to cool. They will harden fast. If you want to mold them in to a bowl or curved “taco shell”, use a glass or other prop immediately after removing from oven.Roasted Shrimp and Vegetable Salad with Parmesan Crisps

And that’s it! They are so adaptable that you can add fresh herbs like thyme or sage along with salt and pepper before baking. They also make a nice base for appetizers. Try with an Italian tomato salsa with basil and scoop onto the tuiles as an example.

Now, back to the salad. The beauty of this salad is you can use whatever vegetables you or your guests love. I am a big fan of roasting them as it brings out their sweetness and removes any bitterness. I’ve roasted brussel sprouts in this recipe and they were amazing! Each leaf was crispy and so good. If you think you don’t like sprouts, try this first. You will change your mind. Trust me.Roasted Shrimp and Vegetable Salad with Parmesan Crisps

Whether you make this salad as a main course like I did or as a side dish, it’s all about including your favorite ingredients. The final touch is the salty deliciousness that only comes from the best Parmigiano Reggiano cheese in each crisp.  Add a beautiful bottle of chilled white wine and enjoy.

Cheers to a happy holiday season!

Roasted Shrimp and Vegetable Salad with Parmesan Crisps
The perfect salad for a main course or side dish made with your favorite vegetables and protein. Add to it the elegance of the parmigiano reggiano tuiles (or crisps) for a salty, crunchy finish.
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Prep Time
15 min
Cook Time
45 min
Prep Time
15 min
Cook Time
45 min
  1. 4 cups romaine lettuce, washed and chopped
  2. 2 cups broccoli florets
  3. 1 vidalia or white onion, sliced in rings
  4. 2 carrots, peeled and sliced diagonally
  5. 1 red pepper, sliced in half, seeds removed
  6. 2-3 tablespoons olive oil
  7. Salt and pepper to taste
  8. 1-2 cups Parmigiano Reggiano, grated
  1. 1 pound large shrimp, uncooked - peeled and deveined
  2. 1 tablespoon olive oil
  3. Salt and pepper to taste
Salad dressing
  1. 1/2 cup olive oil
  2. 1 teaspoon dijon mustard
  3. 1 teaspoon fresh garlic, minced
  4. 3 tablespoons champagne vinegar
  5. 1/2 teaspoon fresh squeezed lemon juice
  6. Sea salt and fresh ground pepper to taste
  1. Preheat oven to 400 degrees
  2. Add vegetables together, toss with olive oil, salt and pepper. Lay flat on jelly roll pan.
  3. Roast for 20-30 minutes. Watch as onions and carrots will cook faster than broccoli.
  4. Remove when lightly browned.
  5. Put in bowl.
  6. Toss shrimp with olive oil, salt and pepper.
  7. Put shrimp on jelly roll pan in single layer.
  8. Roast 7 minutes till edges have nice brown edges.
  9. Remove from pan once done so they don't continue to cook on hot pan.
  10. Whisk salad dressing ingredients together till emulsified. Add salt and pepper to taste. Drizzle over salad and toss.
  1. There are so many variations that you can do with the vegetables and proteins. Use chicken or steak if you prefer. Add any of your favorite vegetables. This recipe is totally adaptable.


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