Roasted Shrimp & Veggie Salad
This light and healthy salad features succulent roasted shrimp, roasted vegetables, and fresh greens, tossed with a tangy dressing for a perfect summer meal.
Instructions
- 1
Preheat oven to 400˚F (200˚C).
- 2
Add cut vegetables to a baking sheet lined with parchment paper.
- 3
Drizzle in olive oil and sprinkle with seasonings to your preference. Bake for 10 minutes.
- 4
Move veggies to the side to make space in the center of the baking sheet and add shrimp in a single layer.
- 5
Drizzle with olive oil and sprinkle with seasonings and lime juice to your preference. Bake for 5-8 minutes, until shrimp is fully cooked. Be careful not to overcook.
- 6
Mix dressing ingredients together in a small bowl.
- 7
In a large salad bowl, combine mixed greens, roasted shrimp, veggies, and vinaigrette dressing together.
- 8
Enjoy!
Recipe from tasty.co
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Ingredients (17)
- •1 cup cherry tomato, sliced
- •1 cup shredded carrot
- •1 cup yellow bell pepper, diced
- •1 cup red onion, diced
- •1 cup asparagus, diced
- •1 lb shrimp
- •olive oil, to coat
- •chili powder, to taste
- •1 teaspoon fresh oregano, to taste
- •salt, to taste
- •pepper, to taste
- •lime juice, to taste
- •1 large handful mixed greens
- •3 tablespoons lime juice
- •2 tablespoons olive oil
- •1 tablespoon honey
- •½ teaspoon chili powder