Warm Shrimp, Roast Pepper and Cucumber Salad

  • Preparation 15 MIN
    Cooking 15 MIN
  • Servings 4





  1. Preheat the grill, setting the burners to medium.


  1. In a bowl, combine the shrimp, oil and garlic. Refrigerate.
  2. Place the bell peppers on the grill, skin side down. Brush with oil and grill until the skins are black, 8 to 10 minutes. Place the peppers in a sealed container. Let cool. Slide off the skins and cut the peppers into strips. Set aside.


  1. In a bowl, whisk together all the ingredients.
  2. In a large bowl, toss the peppers, cucumbers, tomatoes, parsley and dressing. Season with salt and pepper. Set aside.
  3. In a grill wok or perforated grilling pan, grill the shrimp until cooked through, 2 or 3 minutes per side depending on size. Season with salt and pepper.
  4. Divide the salad among 4 plates. Top with shrimp.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 328  
Total Fat 19 g  
Saturated Fat 3 g  
Sodium (salt) 200 mg  
Carbohydrates 16 g  
Fibre 3 g  
Protein 23 g