Roasted Shrimp and Veggie Salad recipe
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Ingredients
- 1 cup sliced cherry tomatoes 1 cup shredded carrot 1 cup diced yellow bell pepper 1 cup diced red onion 1 cup diced asparagus 2 tablespoons olive oil, divided 1 teaspoon chopped fresh oregano 1 pinch chili powder, or to taste salt and ground black pepper to taste 1 pound medium shrimp - peeled, deveined, and tails removed 1 tablespoon fresh lime juice, or to taste 3 tablespoons fresh lime juice 2 tablespoons olive oil 1 tablespoon honey ½ teaspoon chili powder salt and ground black pepper to taste 4 cups mixed salad greens
Nutrition Info
- 275.5 caloriescarbohydrate: 16 gcholesterol: 172.6 mgfat: 15 gfiber: 3.7 gprotein: 21.3 gsaturatedFat: 2.2 gservingSize: -sodium: 320.8 mgsugar: 7.8 gtransFat: : -unsaturatedFat: : -
Directions Roasted Shrimp and Veggie Salad
Directions
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Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Place cherry tomatoes, carrot, bell pepper, onion, and asparagus on the prepared baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with oregano, chili powder, salt, and pepper.
Place in the preheated oven and roast until vegetables begin to soften, about 10 minutes. Remove from the oven and make space in the center of the baking sheet by moving veggies to the sides. Place shrimp in a single layer in the center of the baking sheet. Drizzle shrimp with remaining 1 tablespoon olive oil and lime juice, and season with salt and pepper.
Return to the oven and cook until shrimp are bright pink on the outside and the meat is opaque, 5 to 8 minutes.
While shrimp is cooking, mix together lime juice, olive oil, honey, chili powder, salt, and pepper for the vinaigrette in a small bowl.
Place mixed greens in a large salad bowl. Add roasted shrimp, veggies, and vinaigrette, and toss to combine.