Recipe

Roasted Shrimp & Veggie Salad

Name: Roasted Shrimp & Veggie Salad
Cook time: 33 min
Total time: 33 min
Yield: 2 servings
Ingredients: 1 cup cherry tomato; 1 cup shredded carrot; 100 gram yellow bell pepper; 150 gram red onion; 1 cup asparagus; 1 pound shrimp; 0 olive oil; 0 chili powder; 1 teaspoon fresh oregano; 0 salt; 0 pepper; 0 lime juice; 1 large handful mixed greens; 3 tablespoon lime juice; 2 tablespoon olive oil; 1 tablespoon honey; ½ teaspoon chili powder; 0 salt; 0 pepper

dinnerlunchGluten-FreeDairy-FreePaleoNut-FreeEgg-FreeSoy-FreeSesame-Free

Ingredients

cherry tomato1 cup
shredded carrot1 cup
yellow bell pepper3½ oz
red onion5¼ oz
asparagus1 cup
shrimp1 pound
olive oil0
chili powder0
fresh oregano1 teaspoon
salt0
pepper0
lime juice0
mixed greens1 large handful
lime juice3 tablespoon
olive oil2 tablespoon
honey1 tablespoon
chili powder½ teaspoon
salt0
pepper0

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.
4
Bake for 10 minutes.
5
Move veggies to the side to make space in the center of the baking sheet and add shrimp in a single layer.
6
Drizzle with olive oil and sprinkle with seasonings and lime juice to your preference.
7
Bake for 5-8 minutes, until shrimp is fully cooked.
8
Be careful not to overcook.
9
Mix dressing ingredients together in a small bowl.
10
In a large salad bowl, combine mixed greens, roasted shrimp, veggies, and vinaigrette dressing together.
11
Enjoy!